Caramel recipe for 4 people, takes only 45 mins; recipe has golden caster sugar, fish sauce, green chilli, cinnamon, ginger, lime, chicken wing, spring onion, ginger, green chilli, coriander and rice.
Asian caramel chicken wings
Course: Caramel
Servings
4
servings
Prep time
40 mins
Ingredients
- Coriander: handful coriander sprigs
- Spring Onion: small bunch spring onion, cut into 1cm lengths
- Lime: juice 1 large lime, plus extra for squeezing over
- Cinnamon: small piece cinnamon bark
- Ginger: small piece ginger, finely chopped
- Fish Sauce: 4 tbsp gluten-free fish sauce
- Golden Caster Sugar: 100g golden caster sugar
- Rice: boiled white rice, to serve
- Green Chilli: 1 green chilli, halved (optional)
- Chicken Wing: 1kg chicken wing, tips removed and cut in half
Directions
- Put the sugar in a medium saute pan with enough water to make it go sludgy. Place on a low heat and bring to the boil, then cook until you have a dark amber caramel (see tip, below).
- At arms length, add the other ingredients, except for the chicken and garnish, and bring to a simmer - take care as it will spit. Once it has calmed down a little and you have a thick sauce, stir in the wings until well coated. Pour over 100ml water and simmer on a medium heat for about 30 mins, stirring every now and then until the sauce is a thicker consistency - add a splash more water if needed.
- Turn down the heat and continue to cook, covered, for a further 15 mins, stirring occasionally, until the wings are lacquered and tender and the sauce is very thick. Turn off the heat and quickly stir through half the spring onion, ginger and chilli. Tip the wings and sauce onto a platter. Scatter with the remaining garnish and coriander, and serve with extra lime and rice.
