Vietnamese Sticky Wings with Organic Hawaiian Ginger
| Serves: | Total Time: |
|---|---|
| 4 | 60 min |
Directions
- Put sugar in saute pan. Add just enough water to wet, about 1 tablespoon.
- Shake pan to distribute. Caramelize over medium heat, shake occasionally.
- Sugar will liquefy and darken; when golden brown, remove from the heat.
- Whisk in Cindy's Kitchen Sweet Chili & Lime Sauce, Cindy's Kitchen Double Garlic Ginger & Lime Marinade, and crushed garlic. Cook for 4-5 minutes.
- Add chicken wings to pan, coat well.
- Place pan in 400 degree oven for 45 minutes or until golden and cooked through.
- To serve, top with red peppers, fresh cilantro and scallions.
Todd Schiller
Research & Development Chef
Todd is also the founder of an acclaimed culinary collective and underground supper club in Rhode Island.
Ingredients
- 1/2 cup superfine sugar
- 1 tablespoon water
- 1/4 cup Cindy's Kitchen Sweet Chili & Lime Sauce
- 1/4 cup Cindy's Kitchen Double Garlic Ginger & Lime Marinade
- 1/4 cup Asian fish sauce (optional)
- 4 garlic cloves, crushed
- 3 pounds chicken wings
- 1/4 cup red bell pepper, diced
- 1 tablespoon cilantro, chopped
- 1 tablespoon scallions, chopped
This recipe was made using Double Garlic Ginger & Lime and Sweet Chili & Lime .