Vietnamese Fish Sauce Wings

The recipe

Instructions

1. 1
   Toss the wings with cornstarch, salt and pepper. Heat the oven to 220°C and roast for 25 minutes on a wire rack until golden and crisp.
2. 2
   While the wings cook, combine fish sauce, sugar, crushed garlic and 2 tablespoons water in a wide pan.
3. 3
   Bring to a simmer and cook 4 minutes until reduced and syrupy. Add the chilli.
4. 4
   Tip the hot wings into the pan and toss to coat in the sticky glaze. Cook 1 minute more, tossing constantly.
5. 5
   Squeeze over lime, scatter with spring onions. Serve immediately — they don't stay crisp for long.

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