145 West 15th St Suite #206A North Vancouver BC (604) 986-4214

Vietnamese Chicken Wings

When I was a kid, I loved it when my mum made chicken wings – I always enjoyed sitting at the table and nibbling the meat around the bones. From my experience, most kids love finger foods, so this is a great dish to try making for them.

SERVES: 4
YIELDS: –
PREP TIME: 20 minutes (plus 1 hour – overnight marinating)
COOK TIME: 30 minutes

When I was a kid, I loved it when my mum made chicken wings – I always enjoyed sitting at the table and nibbling the meat around the bones. From my experience, most kids love finger foods, so this is a great dish to try making for them.

Simply reduce or even omit the chilli, depending on what your kids are used to. And if you don’t want to miss out on the chilli kick, simply have some kimchi or sriracha on the side for yourself. You could also use chicken drumsticks or marylands for this if you wanted something a little less fiddly. Serve with a big cucumber salad or some sautéed Asian greens. And if you have any wings left over, why not remove the meat and add it to some cauliflower fried rice, pop it in a chicken bone broth with some greens, or just add it to some scrambled eggs for breaky.

To make the marinade, combine the tamari or coconut aminos, oil or fat, fish sauce, honey (if usling), garlic, spring onion, chilli flakes and Chinese five spice in a large bowl and whisk well.

Add the chicken wings to the marinade and turn until the chicken is well coated. Cover and refrigerate for at least 1 hour, or ideally overnight.

Preheat the oven to 200°C.

Transfer the wings to a baking tray, spread out in an even layer, then roast, turning occasionally, for 25–30 minutes until the chicken is golden and cooked through.

Meanwhile, to make the fried shallots, melt the oil or fat in a small saucepan over medium heat. Add the shallots and cook for 2–3 minutes until golden. Remove the shallots with a slotted spoon and drain on paper towel.

To make the fried chillies, add the sliced chilli to the same coconut oil and cook for a few minutes, or until the chilli starts to turn a light golden. Remove with a slotted spoon and drain on paper towel. (The coconut oil will have taken on a lovely flavour from the shallots and chilli. You can re-use it for sautéing vegetables or cooking meat, chicken or fish.)

Vietnamese Chicken Wings

2 tablespoons wheat-free tamari coconut aminos
2 tablespoons coconut oil duck fat, tallow or other good quality fat melted
1 tablespoons fish sauce
2 teaspoons honey or maple syrup (optional)
4 garlic cloves crushed
2 spring onions finely chopped
1 teaspoons dried chilli flakes
1⁄2 teaspoons Chinese five-spice powder
12 chicken wings
1 small handfull Thai basil
1 small handfull coriander
1 small handfull Vietnamese mint
Fried shallots and chillies
250 mls coconut oil duck fat, tallow or other good quality fat
4 French shallots finely sliced
2 long red chillies thinly sliced

Rejuv Healthcare by: Dr. M Naran MD, CAFCI
Family Physician, Trigger Point Therapy, Laser Acupuncture, Weight  Loss,
#206A-145 West 15th St, North Vancouver, BC, V7M 1R9, Canada
www.rejuvhealthcare.com, www.doctornaran.com, Phone:  (604) 986-4214