Do not skip the sauce with the crispy spiced wings . Any leftover sauce can be drizzled over a cup of steaming rice.
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Do not skip the sauce with the crispy spiced wings . Any leftover sauce can be drizzled over a cup of steaming rice.
1 teaspoon five-spice powder
Dipping Sauce:
¼ cup fish sauce
¼ cup granulated sugar
1 garlic clove, finely chopped
½ Thai chile, thinly sliced (or ½ jalapeño, seeded and thinly sliced)
1 tablespoon fresh lime juice
1 tablespoon chopped cilantro
1 tablespoon chopped mint
1 tablespoon shredded carrots
2 tablespoons thinly sliced green onions
Nutritional information per serving (1 teaspoon sauce): Calories 39 (78% from fat) • carb. 2g • pro. 0g • fat 3g • sat. fat 0g chol. 0mg • sod. 68mg • calc. 4mg • fiber 0g
1 . Sprinkle the salt and five-spice powder over the chicken wings (either beer-battered or plain) . Cook as instructed in preceding recipe .
2 . While wings are cooking, prepare the dipping sauce . Put the fish sauce, sugar, garlic and chile in a small saucepan set over medium-low heat . Cook until sugar has dissolved . Remove to cool to room temperature . Once cool, add the remaining ingredients and stir to combine . Transfer to a serving bowl and serve alongside the hot wings .