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Nuoc Cham Chicken Wings with Papaya and Peanuts

Serves 4

© by Dale Gray


  • Lemongrass 1 stalk, trimmed and minced
  • Fresh Fresno Chile 1, seeded and finely chopped
  • Garlic 4 cloves, minced
  • Fish Sauce 2 Tbs
  • Fresh Lime Juice 2 Tbs
  • Pure Maple Syrup or Light Brown Sugar 1 Tbs
  • Kosher Salt 1 tsp
  • Chicken Wing Drumettes and Flats 2 lbs
  • Papaya 1/4 small, peeled and cut into 3 -inch-long slices
  • Unsalted Roasted Peanuts 1/2 cup
  • Fresh Mint Leaves 1/4 cup loosely packed
  • Fresh Thai Basil Leaves 1/4 cup loosely packed

Cook It

  1. In a large bowl, stir together the lemongrass, chile, garlic, fish sauce, lime juice, maple syrup, and salt. Add the chicken wings, toss until evenly coated, then cover and refrigerate for atleast 3 hours and up to overnight. Remove from the refrigerator 30 minutes before cooking.
  2. Preheat the oven to broil with a rack positioned 10 inches from the broiler. Line a large rimmed sheet pan with aluminum foil.
  3. Transfer the wings to the prepared sheet pan, spreading into an even layer, and broil, turning occasionally, until crisp, sticky, and golden brown, 15 to 20 minutes. Broiling the wings
  4. keeps them very juicy and takes less time than baking, but keep an eye on the wings after 15 minutes — the marinade tends to brown quickly.
  5. Transfer the wings to a large platter with the papaya. Scatter the peanuts, mint, and Thai basil on top, then serve immediately.

Recipe adapted for style, reproduced from South of Somewhere: Recipes and Stories from My Life in South Africa, South Korea & the American South by Dale Gray, published by Simon & Schuster, 2023.