Crispy Fish Sauce Chicken Wings (Baked)

4.4 lb chicken wings (2 kg, or 18 to 20 average sized chicken wings- the number will change depending on the size of the wings.) You can use chicken thighs or chicken legs, but the cooking time will increase depending on the size of the meat. The juices should run clear and the thickest part of the chicken should measure 165F/ 74C when fully cooked.

1 Tablespoon baking powder Don't worry if you don't have this. The baked chicken wings still get plenty crispy. Do not substitute with baking soda!

Ingredients for the Vietnamese sauce

½ Cup fish sauce

½ Cup light soya sauce Use low-sodium if you're concerned about saltiness. Do not use dark soy sauce, sweet soy sauce or thick soy sauce- they are not the same thing.

½ Cup Sugar My preference is palm sugar/ gula melaka. If not, use brown sugar, jaggery or white sugar.

2 thumbs ginger peeled and minced

7 cloves garlic peeled and minced

2 citrus fruits, juice and zest preferably lime or, if not, use ¾ lemon or 1½ Tablespoons of rice vinegar

1 Tablespoon sambal belacan chilli Substitute: sambal oelek, sriracha or chilli padi (deseeded and finely sliced- quantity depends on your heat tolerance. I used 6!)

Coriander or spring onions Optional garnish

Directions at greedygirlgourmet.com

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