Although the base of this fairly standard Vietnamese dish is a caramel sauce, the garlic, shallots, and black pepper cut through the sweetness like a knife, providing terrific contrast. Since the last 45 minutes of the cooking time are unattended, this is a good dish for a night on which you want to entertain.
Recipe information
Yield
Makes 4 servings
Ingredients
Preparation
Step 1
1. Preheat the oven to 450°F.
Step 2
2. To make the caramel: Put the sugar in an oven-proof casserole and add just enough water to wet it, about 1 tablespoon. Shake the pan to distribute the sugar and water and caramelize over medium heat, shaking the pan occasionally. The sugar will gradually liquefy and darken; when it becomes golden brown, remove from the heat.
Step 3
3. Carefully add the nam pla (it may spatter; hold the pan at arm's length), then return to the heat. Add the garlic and shallots and cook, stirring, until softened.
Step 4
4. Add the chicken wings and coat with the sauce. Gently stir in the ginger and pepper and continue stirring until the chicken browns slightly, about 4 minutes. Cover and cook for 7 minutes, then transfer to the oven and cook for 45 minutes.
Step 5
5. Remove the chicken wings, which should now be a rich caramel color, garnish with cilantro and cracked black pepper, and serve.
