Chicken Wings in Dark Caramel Sauce

• golden fine sugar↗100 г g
• gluten‑free fish sauce↗4 ст. л. tbsp
• green chili↗1

  halved (optional)

• cinnamon↗

  bark

• ginger↗

  finely sliced

• juice of 1 large lime

  plus extra for drizzling

• chicken wings↗1 кг kg

  tips removed and cut in half

• green onion↗

  cut into 1 cm pieces

• ginger↗

  julienned

• green chili↗1

  (seeds removed if you don’t like heat), sliced into rings

• coriander

  sprigs

• boiled white rice

  for serving

Step-by-step instructions

1. 1

   Place the sugar in a medium saucepan, add enough water to form a thick paste. Set over low heat, bring to a boil and cook until the mixture turns dark amber (see tip below).

2. 2

   Carefully add the gluten‑free fish sauce, ginger, cinnamon, green chili and lime juice, and bring to a gentle boil – be careful as the mixture may splatter. When the sauce cools slightly and thickens, add the chicken wings, stirring well to coat them evenly. Add 100 ml water and simmer over medium heat for about 30 minutes, stirring occasionally until the sauce becomes even thicker; add more water if needed.

3. 3

   Reduce the heat, cover and cook for another 15 minutes, stirring occasionally until the wings become glossy and tender and the sauce is very thick. Turn off the heat, quickly stir in half of the green onions, the remaining ginger and chili. Transfer the wings with sauce to a platter, sprinkle with the remaining green onions and coriander sprigs, and serve with extra lime and boiled white rice.