Orange and ginger caramelised chicken wings recipe

Gordon's Vietnamese-style chicken wings are cooked in a bittersweet, gingery caramel sauce for an extra sticky finish

Gordon: "Not only are chicken wings packed with flavour, because the meat cooks on the bone, but they are also great value for money. Chicken wings are the ultimate snack and I think they should only be eaten with fingers – with a napkin on standby. The base of this dish is a caramel sauce, which is incredibly easy to prepare. Such sauces are the cornerstone of Vietnamese cuisine and, surprisingly, are mainly used in savoury dishes. For this recipe the caramel sauce is a great cheat to help the chicken wings take on a dark golden-brown colour; the orange adds a bitter sweetness and the ginger a little spicy kick."

Serves 4

Ingredients

Vegetable oil, for cooking
6–8 shallots, peeled and sliced
4 garlic cloves, peeled and sliced
2 lemongrass stalks, trimmed and bashed
5cm knob of fresh ginger, peeled and julienned
Zest and juice of 2 oranges
150g granulated sugar
160ml water
2 tbsp fish sauce
1kg chicken wings
Sea salt and crushed black pepper

Method

Preheat the oven to 180°C/fan 160°C/gas 4. Heat the oil in a pan and add the shallots, garlic, lemongrass, ginger and orange zest and cook for 2–3 minutes, until the ingredients have softened. Add the sugar, water, orange juice and fish sauce and allow to dissolve. Cook until the mixture has reduced and thickened. This should take 3–4 minutes and the sauce should start turning syrupy. Remove from the heat and set aside.
To prepare the chicken, place a large frying pan over a high heat and add 3–4 tablespoons of vegetable oil. Season the chicken, then, in batches, sear the pieces for 3 minutes, until browned. Add the chicken wings to an ovenproof dish and pour over the caramel sauce, mixing well to coat. Cook in the oven for 40–45 minutes until golden brown and sticky. Halfway through cooking, baste the chicken wings.
Remove the chicken wings from the oven, season with sea salt and crushed black pepper and serve with the sauce spooned over.