A perfect blend of sweet, tangy, and savory flavors come together in this Asian-inspired dish. Sticky glazed chicken wings sit atop a refreshing bed of pickled bean sprouts and crisp lettuce, creating a delicious contrast of textures and temperatures.
About the Recipe
This recipe strikes a beautiful balance between sweet, salty, and tangy flavors. The chicken wings develop a gorgeous glaze that coats each piece perfectly, while the pickled bean sprouts provide a light, crunchy contrast. It’s simple enough for weeknight cooking but special enough for guests.
Why You’ll Love This Recipe
You’ll love how the sugar transforms into a golden caramel that combines with fish sauce to create an incredible glaze. The cooking process is straightforward – no complicated techniques needed. The pickled bean sprouts can be made ahead, and they add such a nice crunch. Plus, the presentation looks stunning with minimal effort.
Glazed Chicken Wings with Pickled Bean Sprouts
Cooking Tips
– Watch the sugar carefully as it melts – it can burn quickly
– Don’t rush the glazing process – let the wings cook slowly to develop flavor
– Pat the bean sprouts dry before pickling for best results
– Keep stirring the wings gently to make sure even coating
Serving and Storing Suggestions
Serves 2-3 people as a main dish. Total prep and cooking time is about 45 minutes. Store leftover wings in an airtight container for up to 2 days. The pickled bean sprouts will keep for 3-4 days in the fridge.
Similar Recipes
- Sweet and Sour Chicken Wings
- Asian-Style Glazed Drumsticks
- Pickled Vegetable Rice Bowl
- Caramel Fish Sauce Wings
Nutrient Benefits
Chicken wings provide protein and healthy fats. Bean sprouts are low in calories but rich in vitamin C and fiber. Ginger offers anti-inflammatory properties, while spring onions add vitamin K and antioxidants.
Glazed Chicken Wings with Pickled Bean Sprouts
Ingredients
- 6 Chicken Wings (large)
- 1/4 White Sugar (fine)
- 3 tbsp Fish Sauce
- 1 tbsp Ginger (finely shredded)
- 2 Spring Onions (finely sliced)
- 2 cups Bean Sprouts
- 3 tsp Sugar
- 1 tsp Salt
- 2 tbsp Rice Vinegar
- 1 Red Chilli (small, deseeded and finely chopped)
- 2 Lettuce Leaves (large and shredded)
Instructions
- Separate the chicken wings at the joints and keep aside.
- Melt the sugar in a pan and gently cook until golden brown.
- Remove and add the fish sauce and 2 tblsp of water.
- Return to the heat and simmer for 2 minutes.
- Add the chicken wings, shredded ginger, white parts of spring onion and some of the greens.
- Cover and simmer gently for 20 minutes, turning the wings from time to time.
- Cook until the sauce is reduced to a sticky glaze.
- Blanch the bean sprouts in boiling water and drain well.
- Place in a glass bowl and cover with iced water.
- Keep aside for 10 minutes and then drain.
- Add the sugar, salt and vinegar.
- Add the remaining spring onions and chilli.
- Mix well.
- Place the lettuce on a serving plate and cover with the bean sprouts.
- Place the chicken wings on top.
- Serve.
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Frequently Asked Questions
Can I make this recipe ahead of time?
Yes. You can pickle the bean sprouts up to 3 days ahead. The wings are best served fresh, but you can reheat them gently in the oven.
What can I substitute for fish sauce?
You can use soy sauce mixed with a tiny bit of anchovy paste. The taste won’t be exactly the same, but it’ll still be tasty.
Is this recipe very spicy?
No, it’s mild. The small red chili adds flavor rather than heat. You can adjust the amount to your taste or skip it entirely.
