When Ann told me on Sunday that we had some chicken wings in the freezer that she wanted for dinner, my mind immediately went to fish caramel wings, a dish that I first had at a Cambodian restaurant maybe 30 years ago. We have also fish caramel wings more recently, at Pok Pok in Portland, where I was impressed by the size of the wings, but not the caramel.
|Fish Caramel Wings|
Meanwhile I made a caramel by slicing a couple of shallots and cooking them in a bit of oil, then adding sugar and caramelizing it. At this point, I added a lot of fish sauce and a lot more black pepper and let the sauce cook for a couple of minutes, thinning with water as necessary.
Out of the oven, the wings went into a big bowl and I tossed them in the sauce. A delicious sticky mess by all accounts!