Caramel Chicken Wings
With Cracked Black Pepper
These Asian-inspired sweet and spicy wings are tender and succulent, and they make a popular starter or snack.
1 cup caster sugar
500g chicken wings
½ cup finely diced shallots
½ cup cracked black pepper
½ cup grated ginger
1 cup Squid brand fish sauce
A bunch of spring onions
Add the caster sugar to a heavy-bottomed saucepan, set over a medium-high heat and leave until it’s an amber caramel. Watch it carefully so that it doesn’t burn, as it can change very quickly, but do not stir it.
Whilst the sugar is caramelizing, mix together the wings, shallots, cracked black pepper and ginger.
Once the sugar is amber in colour, reduce the heat and carefully add the fish sauce and stir together. Add the wings to the pan and stir thoroughly with the sauce. Cover with a lid and cook on a medium-low heat for 30 minutes or until the meat is falling off the bones.
Whilst the wings are cooking, slice the spring onions in half lengthways and then slice into thin strips. Place them in a bowl of ice-cold water and leave to curl.
Serve the wings with the sauce in a bowl and sprinkle with the spring onions.