Ingredients with Measurements:
- 2 lbs chicken wings
- 1/2 cup chanh muối (Vietnamese salted lime)
- 1/4 cup honey
- 1/4 cup soy sauce
- 1/4 cup vegetable oil
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 1 lime, cut into wedges
- Fresh cilantro, chopped (optional)
Special equipment needed:
- Large mixing bowl
- Baking sheet
- Aluminum foil
- Cooking spray
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a large mixing bowl, combine the chanh muối, honey, soy sauce, vegetable oil, minced garlic, grated ginger, black pepper, and red pepper flakes (if using).
3. Add the chicken wings to the bowl and toss to coat evenly with the marinade.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours.
5. Line a baking sheet with aluminum foil and lightly coat with cooking spray.
6. Arrange the chicken wings on the baking sheet in a single layer.
7. Bake the chicken wings for 25-30 minutes, or until they are cooked through and crispy.
8. Remove the chicken wings from the oven and let them cool for a few minutes.
9. Squeeze fresh lime juice over the chicken wings and sprinkle with chopped cilantro (if using).
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes to 24 hours
Cooking time: 25-30 minutes
Temperature:
Preheat the oven to 400°F.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 350
Fat: 22g
Protein: 25g
Carbohydrates: 14g
Fiber: 0g
Sugar: 12g
Sodium: 900mg
Substitutions for ingredients:
- If you can't find chanh muối, you can use regular lime juice and add a pinch of salt.
- You can substitute the honey with brown sugar or maple syrup.
- You can use chicken drumettes instead of chicken wings.
Variations:
- You can add more red pepper flakes or hot sauce if you like spicy food.
- You can use different herbs like basil or mint instead of cilantro.
- You can grill the chicken wings instead of baking them.
Tips and tricks:
- Make sure to coat the chicken wings evenly with the marinade for maximum flavor.
- Line the baking sheet with aluminum foil for easy cleanup.
- Let the chicken wings cool for a few minutes before serving to avoid burning your mouth.
Storage instructions:
Store leftover chicken wings in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the chicken wings, preheat the oven to 350°F and bake for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the chicken wings on a platter with lime wedges and chopped cilantro.
Garnishes:
Garnish with fresh cilantro and lime wedges.
Pairings:
Serve with steamed rice and stir-fried vegetables.
Suggested side dishes:
- Vietnamese cucumber salad
- Grilled corn on the cob
- Roasted sweet potatoes
Troubleshooting advice:
- If the chicken wings are not crispy enough, you can broil them for a few minutes at the end of cooking.
- If the chicken wings are not cooked through, you can bake them for a few more minutes.
Food safety advice:
- Make sure to wash your hands and utensils thoroughly before and after handling raw chicken.
- Cook the chicken wings to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Chanh muối is a popular Vietnamese condiment made from salted limes. It is commonly used in marinades and dipping sauces.
Flavor profiles:
This recipe has a sweet and salty flavor with a hint of sourness from the chanh muối.
Serving suggestions:
Serve the chicken wings as an appetizer or main dish.
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Region: Vietnamese