Chicken Party Wings
4-6

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Chicken Party Wings

  • Servings: 4-6
  • Prep Time: 5 MINS
  • Cook Time: 30 MINS

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Directions

Step one
Whisk together the fish sauce and honey. Marinate wings in sauce for at least 1 hour, but overnight is best.
Step two
Preheat the oven to 500 degrees. Remove the chicken wings from the marinade, save the marinade. STEP 3 Toss the wings in oil and season with salt and black pepper.
Step three
Toss the wings in oil and season with salt and pepper.
Step four
Place the wings on a rack, on a baking sheet, and bake until crispy, about 30 minutes.
Step five
Place a small pan over medium heat. Pour the marinade into the pot. Bring to a boil and reduce heat to low.
Step six
Once crispy, remove wings from the oven and toss in cooked marinade.
Step seven
Combine fried garlic, peanuts, jalapeño, and cilantro. Toss wings in this mixture.
Step eight
Serve with nuoc cham and pickled carrots and radishes. Recipe Courtesy of: Chef Joel Gamoran

Ingredients

2 lbs RANGER® Free Range Chicken Party Wings
1/2 cup honey
3/4 cup fish sauce
1 tbsp. vegetable oil
2 tsp. salt
1 tsp. black pepper
2 tbsp. fried garlic
1/2 cup crushed peanuts
jalapeño, minced
6 stems cilantro, chopped
1/2  cup nuoc cham for dipping
1/2  cup pickled carrots for serving (store bought)
1/2 cup pickled radishes for serving (store bought)

Directions

Step one
Whisk together the fish sauce and honey. Marinate wings in sauce for at least 1 hour, but overnight is best.
Step two
Preheat the oven to 500 degrees. Remove the chicken wings from the marinade, save the marinade. STEP 3 Toss the wings in oil and season with salt and black pepper.
Step three
Toss the wings in oil and season with salt and pepper.
Step four
Place the wings on a rack, on a baking sheet, and bake until crispy, about 30 minutes.
Step five
Place a small pan over medium heat. Pour the marinade into the pot. Bring to a boil and reduce heat to low.
Step six
Once crispy, remove wings from the oven and toss in cooked marinade.
Step seven
Combine fried garlic, peanuts, jalapeño, and cilantro. Toss wings in this mixture.
Step eight
Serve with nuoc cham and pickled carrots and radishes. Recipe Courtesy of: Chef Joel Gamoran

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