Sticky ginger chicken wings with herbs


Preparation info

  • Difficulty


  • Serves


Appears in

Food and Travels: Asia

Food and Travels

By Alastair Hendy

Published 2004

  • About

Don’t angst over the recherche-sounding herbs - anything sharp and fresh works well.


  • 500 g free-range chicken wings, halved
  • 3 tbsp groundnut or vegetable oil
  • 3 shallots, finely chopped
  • 3 tbsp caster sugar
  • 3 tbsp fish sauce
  • 3 cm piece fresh root ginger, shredded
  • ½ tsp freshly ground black pepper
  • generous handful of herbs (eg perilla leaves, shiso cress, Thai basil or mint)


Fry the chicken in the oil in batches until lightly browned and slightly crisped at the edges. Remove and keep to one side. Add the shallots to the pan and soften in the oil, then add the sugar and gently cook until the mixture turns a rich-brown colour. Watch it doesn’t burn. Pour in the fish sauce and stir. Add the fried chicken, ginger and pepper, cover and cook for 20-30 minutes, turning occasionally, until the liquid is a gloopy syrup and the chicken is caramelized, chewy-crispy and cooked. Serve in bowls stacked with herb leaves and plain boiled rice.