Serves 6
135 min
Spicy Fish Sauce Chicken Wings with Vermicelli Salad
Recipe GLPR08db269e9008db
Tender chicken wings marinated in a punchy blend of fish sauce, lime, and Thai chiles, then roasted until crispy and glazed with a caramelized spicy-savory sauce. Served over a vibrant, herb-laden vermicelli salad with fresh cabbage, lettuce, peanuts, and aromatic Southeast Asian herbs. A balanced, flavor-packed main course that's naturally dairy-free and gluten-free.
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Ingredients
2 lb chicken wings
½ cup Asian fish sauce
⅓ cup fresh lime juice
3 Thai chiles, minced
1 lemongrass stalk, minced
3 cloves garlic, minced
2 tbsp sugar
1½ cup coconut water
2 tbsp canola oil, plus more for cooking
kosher salt to taste
½ lb rice vermicelli
3 cups shredded red cabbage
3 cups shredded iceberg lettuce
½ cup roasted peanuts, crushed
½ cup fresh mint leaves
½ cup fresh basil leaves
½ cup fresh cilantro leaves
2 tbsp chopped fresh chives
4 shiso leaves, optional
sliced scallions for garnish
Directions
In a large mixing bowl, combine the fish sauce, lime juice, minced Thai chiles, minced lemongrass, minced garlic, sugar, and 2 tbsp canola oil. Whisk until the sugar dissolves completely. Reserve ½ cup of this marinade in a separate small bowl for the glaze.
Add the chicken wings to the remaining marinade in the large bowl. Toss thoroughly to coat all wings evenly. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to 4 hours, for the flavors to infuse.
Preheat your oven to 400°F. Line a baking sheet with foil and place a wire rack on top. Remove the marinated chicken wings from the refrigerator and arrange them on the wire rack in a single layer. Discard any excess marinade clinging to the wings.
Roast the wings in the preheated oven for 50 to 60 minutes, flipping halfway through the cooking time (around the 25-minute mark), until the skin is golden brown and crispy. The internal temperature should reach 165°F when measured at the thickest part of the wing without touching bone.
While the wings are roasting, prepare the glaze. Pour the reserved ½ cup marinade into a small saucepan. Bring it to a boil over medium heat, then immediately reduce the heat to low and let it simmer for about 10 minutes, stirring occasionally, until the sauce thickens slightly and darkens.
When the wings are golden and crispy, switch your oven to broil mode. Brush the thickened glaze generously over all sides of the wings. Return them to the oven under the broiler for 2 to 3 minutes, watching carefully until the glaze bubbles and caramelizes lightly. Do not let it burn.
Meanwhile, cook the rice vermicelli according to package directions (typically 4 to 5 minutes in boiling water). Drain and rinse with cold water to stop cooking and prevent clumping. Set aside.
In a large serving bowl or on individual plates, combine the cooked vermicelli, shredded red cabbage, and shredded iceberg lettuce. Add the mint, basil, cilantro, and chives. Toss gently to combine all the salad components.
Arrange the caramelized spicy fish sauce chicken wings on top of or alongside the vermicelli salad. Sprinkle the crushed roasted peanuts over the top and garnish with sliced scallions and shiso leaves if using. Serve immediately while the wings are still warm.
