Option: For maximum flavour, marinate the wings overnight.
Ingredients
- 24 whole chicken wings or 48 chicken wing sections, a mixture of drums and flats
- ¼ cup of fish sauce
- ½ cup of brown sugar
- ½ cup of ketchup
- ¼ cup or so of Sambal or your favourite chili garlic sauce
- ¼ cup or so of freshly grated frozen ginger
Method
- Preheat your oven to 350°F and turn on your convection fan if you have one. Line a baking tray with parchment paper for speedy clean up.
- Whisk the fish sauce, brown sugar, ketchup, chili garlic sauce and ginger together. Flip, toss and coat the chicken wings. When ready arrange on a baking tray and reserve any leftover sauce. Bake until cooked through but still juicy, 35 to 45 minutes.
- Meanwhile pour the remaining sauce into a pot over medium-high heat. Heat it through then continue cooking until it thickens noticeably to a syrup-like consistency, about 5 minutes.
- Toss the cooked wings with the sticky sauce, serve and share!