Plat
Sticky Stovetop Chicken Wings
40 minPour 4Nutri-Score C€€
C
40 min
40 minSticky Stovetop Chicken Wings
ce qu’il vous faut
Ingrédients
chicken wings (drums and flats, about 900 g)Viandes18 morceaux
fish sauceÉpicerie45 ml
soy sauceÉpicerie30 ml- brown sugar (or palm sugar)Épicerie36 g
Thai chilies (finely chopped, adjust to spice tolerance)Fruits et légumes4 morceaux
garlic (cloves, minced)Fruits et légumes5 morceaux
shallot (small, thinly sliced (optional))Fruits et légumes1 morceau
waterAutres45 ml- neutral oil (or cooking spray)Épicerie15 ml
black pepper (to taste)Épices1 g
salt (to taste)Épices2 g
lime (cut into wedges, for serving)Fruits et légumes1 morceau- cilantro (or green onions, for garnish)Fruits et légumes10 g
par portion
Nutrition
263kcal
- Glucides
- 11 g
- Protéines
- 20 g
- Lipides
- 16 g
ce que vous utiliserez
Ustensiles
Poêle
Saladier
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 5
Serve
- Transfer the wings to a plate and garnish with cilantro or green onions.
- Serve with lime wedges.