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Cánh Gà Chiên Nước Mắm (Vietnamese Fried Chicken Wings) #FoodieExtravaganza

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Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month.

Posting day for #FoodieExtravaganza is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board!

This month, I asked the bloggers to celebration National Fried Chicken Day which is July 6th. I asked: "Let's share any and all Fried Chicken recipes for National Fried Chicken Day. I'll take wings, drumsticks, popcorn chicken recipes...and anything that you'd eat with fried chicken. Think coleslaw, biscuits, potatoes. Be creative." Here's the line-up...


Cánh Gà Chiên Nước Mắm
Vietnamese Fried Chicken Wings 

I rarely fry things, but chicken is one of those that I do fry. One of our favorites is Karaage (Japanese Fried Chicken); we have also enjoyed Indian-Spiced Fried Chicken. But, for this event, I decided to make oven-fried chicken wings with an amazing Vietnamese glaze. We loved this so much, we've made it three times this month! One week we had Finger Food Monday and served them with peel-and-eat shrimp.

Ingredients serves 4
  • 3 pounds chicken wings, separated into drumettes and wings (tips saved for stock or discard)
  • 1/4 cup olive oil
  • freshly ground salt, if needed
  • freshly ground pepper, if needed
  • Also needed: baking sheet, parchment paper
Dipping Sauce

  • 4 Tablespoons fish sauce
  • 6 Tablespoons organic granulated sugar
  • 4 Tablespoons freshly squeezed lemon juice 
  • 4 Tablespoons water

Procedure

Preheat the oven to 450 degrees Fahrenheit. Line baking sheet with parchment paper or a silicone mat.

In a large mixing bowl, toss the wings with oil and spices. Place wings - skin side up - on the prepared baking sheet. Roast them for 45 to 50 minutes. They will be cooked through and the skin nicely browned and crisped.


While the wings are cooking, make the dipping sauce. Place all of the ingredients in a sauce pan and heat until the the sugar dissolves. Continue to simmer until the sauce thickens slightly


When the wings are done, toss them in the sauce.


Serve immediately.

That's a wrap for my offering. Next month we'll be celebrating National Zucchini Day. Stay tuned!!

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