Name: Vietnamese Baked Chicken Wings with Rice, Pickled Veggies & Peanuts
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 6 medium carrots; 1.36 kg chicken wings, split with tips removed; 1 small bunch cilantro; 1 ½ English cucumbers; 3 cloves garlic; 1 ½ cups jasmine rice; 1 ½ limes; 1 cup peanuts, roasted unsalted; 1 ½ bunches radish; black pepper; brown sugar; chili-garlic sauce; cornstarch; fish sauce; neutral vegetable oil; rice vinegar; salt

Vietnamese Baked Chicken Wings with Rice, Pickled Veggies & PeanutsVietnamese Baked Chicken Wings with Rice, Pickled Veggies & Peanuts — a 40-minute dinner recipe with 17 ingredients, serving 6.Ingredients

6 medium carrots

1.36 kg chicken wings, split with tips removed

1 small bunch cilantro

1 ½ English cucumbers

3 cloves garlic

1 ½ cups jasmine rice

1 ½ limes

1 cup peanuts, roasted unsalted

1 ½ bunches radish

black pepper

brown sugar

chili-garlic sauce

cornstarch

fish sauce

neutral vegetable oil

rice vinegar

salt

Instructions

Preheat oven to 260°C (500°F). Coat two baking sheet pans with a thin layer of oil.

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and bring the mixture to a boil over high heat.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

Meanwhile, pat chicken wings dry with paper towels and place in a large bowl. Sprinkle with cornstarch, salt, and pepper, then toss to coat. Divide between the baking sheets and spread out in an even layer.

Place wings in the oven (it doesn't have to be fully heated) and bake, turning once, until cooked through, 25-30 minutes.

While the rice and wings are cooking, wash and dry the fresh produce.

Place vinegar, sugar, and salt in a clean large bowl. Whisk to combine the pickling liquid.

Peel, trim, and coarsely grate carrots. Add to the bowl with the pickling liquid.

Trim and quarter cucumbers lengthwise, then cut crosswise into bite-sized pieces. Add to the bowl.

Trim and halve radishes lengthwise, then cut crosswise into thin half-moons. Add to the bowl.

Shave cilantro leaves off the stems; discard stems and mince the leaves. Add half to the bowl, stir to combine, and set aside. (Reserve remaining cilantro for serving.)

Peel and mince garlic. Place in another large bowl.

Zest and juice limes into the bowl with the garlic. Add fish sauce, chili-garlic sauce, and sugar, then whisk to combine the sauce.

When the wings are almost done, roughly chop peanuts. Add half to the bowl with the pickled veggies and stir once more to combine. (Reserve remaining peanuts for serving.)

When the wings are done, remove from the oven. Add to the bowl with the sauce and toss to coat.

To serve, divide wings, rice, and pickled veggies between plates. Top wings with reserved cilantro and peanuts. Enjoy!

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