Inspired by the vibrant flavors of HoLeeFook, these crispy chicken wings are coated in a sweet and savory caramel fish sauce glaze, perfect for a starter or snack.
Glasgow's HoLeeFook Bites
Inspired by the vibrant flavors of HoLeeFook, these crispy chicken wings are coated in a sweet and savory caramel fish sauce glaze, perfect for a starter or snack.
Ingredients
- 1 kg chicken wings drumettes and flats separated
- 2 tbsp vegetable oil for frying
- 4 tbsp fish sauce
- 4 tbsp brown sugar
- 2 cloves garlic minced
- 1 inch ginger grated
- 1 tsp rice vinegar
- 1 red chili finely sliced optional
- 1 tbsp sesame seeds for garnish
- 2 tbsp fresh cilantro chopped
Instructions
- Pat chicken wings dry with paper towels. Season lightly with salt and pepper.
- Heat vegetable oil in a large pan or wok over medium-high heat. Fry chicken wings in batches until golden brown and cooked through, about 8-10 minutes per batch. Remove and drain excess oil on a wire rack.
- In a separate small saucepan, combine fish sauce, brown sugar, minced garlic, grated ginger, and rice vinegar. Bring to a simmer over medium heat, stirring constantly until the sugar dissolves and the sauce thickens slightly, about 5-7 minutes.
- Add the cooked chicken wings to the saucepan with the caramel sauce. Toss well to coat evenly. Cook for another 2-3 minutes, stirring occasionally, until the sauce reduces and beautifully glazes the wings.
- Serve immediately, garnished with sliced red chili (if using), toasted sesame seeds, and fresh chopped cilantro.
Notes
For extra crispiness, double-fry the wings or bake them first until almost cooked, then glaze and finish in a hot pan. Adjust chili to your spice preference. Serve with a sprinkle of sesame seeds and chopped cilantro.
