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Crisp chicken wings with fried shallots and red wine vinegar

First that perfect crunch, then that pleasantly sour vinegar dipping sauce. Near irresistible.

By Rodney Dunn
  • 15 mins preparation
  • 10 mins cooking plus marinating
  • Serves 6
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Crisp chicken wings with fried shallots and red wine vinegar


  • 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


  • 1
    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).
  • 2
    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.
  • 3
    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.
Drink Suggestion: Cold crisp pilsener. Drink suggestion by Max Allen