Vietnamese Garlic Butter Chicken Wings
Vietnamese Garlic Butter Chicken Wings
Vietnamese Garlic Butter Chicken Wings. Crispy deep fried chicken wings coated in a sweet tangy garlic butter sauce packed with umami flavor!
INGREDIENTS
- 1.8 lb chicken wings separated into drumettes and wings
- 1 cup potato starch or cornstarch
- 2 cups vegetable oil or any neutral oil for frying wings
- 1.8 lb chicken wings separated into drumettes and wings
- 1 cup potato starch or cornstarch
- 2 cups vegetable oil or any neutral oil for frying wings
Wing Marinade:
- ¼ cup lime juice freshly squeezed
- 2 tablespoon regular soy sauce
- 2 tablespoon fish sauce
- 2 tablespoon white granulated sugar
- ¼ cup lime juice freshly squeezed
- 2 tablespoon regular soy sauce
- 2 tablespoon fish sauce
- 2 tablespoon white granulated sugar
Garlic butter sauce:
- ⅓ cup butter melted
- 4 tablespoon lime juice freshly squeezed
- 2 tablespoon white granulated sugar
- 3 teaspoon garlic minced
- ⅓ cup butter melted
- 4 tablespoon lime juice freshly squeezed
- 2 tablespoon white granulated sugar
- 3 teaspoon garlic minced
Garnish:
- 1 large red chili pepper chopped
- 3 tablespoon green onion finely chopped
- 1 large red chili pepper chopped
- 3 tablespoon green onion finely chopped
INSTRUCTIONS
- In a large mixing bowl, add separated drumettes and wings and add marinade ingredients. Mix and marinate for 20 minutes at most, no more than that.
- In small bowl, combine ingredients for garlic butter sauce as listed and set aside.
- Generously coat each marinated wing in potato starch. Make sure the wings are moist so the starch can stick to the wings. Press the starch into the wing, shaking off any excess.
- Heat vegetable oil in a large wok or dutch oven over medium high heat (at 350 degrees F with a digital instant read thermometer). Once oil is hot, carefully lower each wing into the oil. Fry the wings in small batches to prevent reducing the oil temperature.
- Deep fry wings on both sides for a total of 6-8 minutes until golden crispy brown. Remove wings from hot oil straight into a large bowl.
- While wings are still hot, pour garlic butter sauce over wings with green onions and red chili. Toss wings in sauce and aromatics. Serve hot and enjoy!
- In a large mixing bowl, add separated drumettes and wings and add marinade ingredients. Mix and marinate for 20 minutes at most, no more than that.
- In small bowl, combine ingredients for garlic butter sauce as listed and set aside.
- Generously coat each marinated wing in potato starch. Make sure the wings are moist so the starch can stick to the wings. Press the starch into the wing, shaking off any excess.
- Heat vegetable oil in a large wok or dutch oven over medium high heat (at 350 degrees F with a digital instant read thermometer). Once oil is hot, carefully lower each wing into the oil. Fry the wings in small batches to prevent reducing the oil temperature.
- Deep fry wings on both sides for a total of 6-8 minutes until golden crispy brown. Remove wings from hot oil straight into a large bowl.
- While wings are still hot, pour garlic butter sauce over wings with green onions and red chili. Toss wings in sauce and aromatics. Serve hot and enjoy!
NUTRITION
Calories : 1152kcal
Carbohydrates : 41g
Protein : 21g
Fat : 102g
Saturated Fat : 14g
Polyunsaturated Fat : 15g
Monounsaturated Fat : 67g
Trans Fat : 1g
Cholesterol : 71mg
Sodium : 1070mg
Potassium : 593mg
Fiber : 2g
Sugar : 13g
Vitamin A : 293IU
Vitamin C : 23mg
Calcium : 65mg
Iron : 2mg
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