Name: Crisp chicken wings with fried shallots and red wine vinegar
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Ingredients: 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

Crisp chicken wings with fried shallots and red wine vinegar

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

Serves 6

Prep

15M

Cook

10M

Total

25M

Ingredients

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

Method

Main

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.