Chicken wings are brined in a pho inspired marinade: star anise, garlic, lime, ginger, fish sauce. The wings are roasted until crispy, then finished with a hoisin glaze. Pho wings are topped off with pickled radishes, cilantro, jalapeño, and lime; and finished with a side of sambal dipping sauce.
yields one party platter
Ingredients:
Pickled Carrot & Radishes
These can be made well in advance; they’re great to have on hand.
Hoisin Glaze
4 T hoisin sauce
1/2 lime (juice)
1 t soy sauce
1/2 t honey
Sambal Dipping Sauce
1/4 C mayo
1/4 C sour cream
4 T of sambal oelek (more or less depending on taste)
Pho Wings
2 lb. wings approx. ((drumettes and flats) *Optional: french drumettes by cutting off the very end of the bone, then using your knife to push back the tendons and skin- leaving a clean bone and a chicken “lollipop”.
4 T kosher salt
2 T sugar
4 C water
4 star anise pods
2 garlic cloves finely chopped
1/2 t ginger powder
1/2 lime (juice)
1/2 t fish sauce
1/4 t five spice
1 T canola oil
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