I love this recipe as its principal flavour is one of my favourite ingredients to cook with...fish sauce!
Fish sauce has a pretty pungent smell but it is so worth it! It is traditionally used in East Asian cuisine, and pairs well with marinating meats, stir fry, and adds flavour to soups, sauces and stews.
Chicken wings are good to use in this recipe as it is easy to get the skin crispy and they are very cheap! For me chicken on the bone has much more flavour.
I start by making my marinade:
5 tbsps of fish sauce per 6 wings
½ tsp of ground cumin
½ tsp of cumin seeds
I massage the marinade into the chicken wings and leave to sit in the fridge for 8 hours (give or take).
I cook them for 20 mins at 150-180C and then 25 mins at 200C to crispen the skin.
Garnish with sliced spring onions, fresh coriander and chilli flakes, and they’re ready to serve!
The wings pair well with fried rice, stir fry noodles, or you can have them as a starter/snack on their own!
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