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Crisp chicken wings with fried shallots and red wine vinegar

You'll need

1.6 kg chicken wings 1 tbsp fish sauce 2 tbsp fried shallots, finely crushed (see note) 2 tbsp red wine vinegar 2 tbsp caster sugar For deep-frying: vegetable oil For dusting: seasoned plain flour


  • 01
  • Remove wingtips with a sharp knife, then halve wings at joints. Combine in a non-reactive bowl with fish sauce, cover and refrigerate for flavours to develop (1-2 hours).
  • 02
  • Combine fried shallot and 1 tbsp sea salt in a small bowl and set aside. Combine vinegar and sugar in a separate small bowl, stir to dissolve and set aside.
  • 03
  • Heat oil in a deep-fryer or deep-sided saucepan to 180C. Dust chicken wings in seasoned flour, shake off excess, and deep-fry, in batches, until golden (2-3 minutes; be careful as hot oil may spit). Remove with a slotted spoon, drain on absorbent paper, scatter with shallot salt and serve hot with vinegar dipping sauce.

Note Fried shallots are available from Asian grocers.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Cold crisp pilsener.

Featured in

Jun 2010

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