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Sticky Stovetop Chicken Wings
40 Min.Für 4Nutri-Score C€€
C
40 Min.
40 Min.Sticky Stovetop Chicken Wings
was Sie brauchen
Zutaten
chicken wings (drums and flats, about 900 g)Fleisch18 Stücke
fish sauceVorräte45 ml
soy sauceVorräte30 ml- brown sugar (or palm sugar)Vorräte36 g
Thai chilies (finely chopped, adjust to spice tolerance)Obst & Gemüse4 Stücke
garlic (cloves, minced)Obst & Gemüse5 Stücke
shallot (small, thinly sliced (optional))Obst & Gemüse1 Stück
waterAndere45 ml- neutral oil (or cooking spray)Vorräte15 ml
black pepper (to taste)Gewürze1 g
salt (to taste)Gewürze2 g
lime (cut into wedges, for serving)Obst & Gemüse1 Stück- cilantro (or green onions, for garnish)Obst & Gemüse10 g
pro Portion
Nährwerte
263kcal
- Kohlenhydrate
- 11 g
- Eiweiß
- 20 g
- Fett
- 16 g
was Sie verwenden
Utensilien
Bratpfanne
Rührschüssel
Schritt für Schritt
Zubereitung
- Schritt 1
Mix the sticky sauce
- In a bowl, combine the fish sauce, soy sauce, brown sugar, water, minced garlic, chopped Thai chilies and sliced shallot.
- Stir until the sugar dissolves and set aside.
- Schritt 2
Sear the wings
- Heat the skillet over medium heat with a little neutral oil or cooking spray.
- Sear the wings in batches, without overcrowding, until golden on both sides.
- Schritt 3
Cook the wings through
- Cover the skillet and cook on medium-low, flipping occasionally, until the wings are fully cooked.
- Season with salt and black pepper.
- Schritt 4
Glaze the wings
- Pour the sauce into the skillet with the wings.
- Cook uncovered, turning the wings often, until the sauce thickens and coats them stickily.
- Schritt 5
Serve
- Transfer the wings to a plate and garnish with cilantro or green onions.
- Serve with lime wedges.