Pho Wings

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

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

Add all ingredients to a small bowl, and stir to combine. Set glaze aside in fridge until ready to use.

Sambal Dipping Sauce

  • 1/4 C mayo

  • 1/4 C sour cream

  • 4 T of sambal oelek (more or less depending on taste)

Add all ingredients to a small bowl, and stir to combine. Season with salt and pepper to taste. Set sambal dipping sauce aside in fridge until ready to use.

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

Place wings in a deep dish for marinade. Add all ingredients to a heavy bottomed sauce pan, stir. Bring brine to a simmer, then turn off heat. Allow marinade to cool completely, then pour over wings, cover, and let marinade in fridge overnight.

Preheat oven to 425° F. Remove wings from marinade (discard excess marinade) and pat try. Cover a large sheet pan with foil, and brush with canola oil (you made need two sheet pans depending on the amount of wings). Place wings skin side up on sheet pan, careful to to overcrowd; place in oven. Roast wings for 30-45 minutes (using tongs, flip wings once at the midway point) until wings reach an internal temperature of 160°F. Pull the wings out of the oven. Flip the wings back to skin-side up, and brush all of the chicken with the hoisin glaze. Place the wings back in the oven for another 5-10 minutes, until wings are crispy- remove from oven.

Pho Wings Assembly

  • pho wings

  • sambal dipping sauce placed in ramekins

  • pickled carrot & radishes

  • cilantro leaves, thinly sliced jalapeño, lime wedges

Place all wings on a large platter. Scatter cilantro and jalapeño all over the wings. Place lime wedges alongside the chicken. Top with a big pile of pickled carrot & radishes directly on top. Serve alongside ramekins of sambal dipping sauce.

Pairing:

cocktail: Twig & Plums

beer: A Czech pilsner pairs nicely with this hot dish.  The bright carbonation and floralness bitterness from hops does well to clean the palate.  Czech pilsners have a clean and prevelant malt backbone that counteracts the heat nicely.  Some beers to look for: Peak Organic Fresh Cut, Oskar Blues Mama's Lil Pilsner, von Trapp Bohemian Pilsner.