Imagine if you could translate the flavor of Vietnamese pho into a finger-licking chicken wing marinade. Imagine no further! These yin yang chicken wings are the perfect balance of pho’s big flavors and spices and are great piled high in a bowl surrounded by cool people and big laughs.
Chicken wings ARE MY JAM. There’s nothing quite like digging into little morsels of perfectly cooked chicken with both hands and all ten fingers. Now that I think about it, wings are like pizza in the sense that if you break out a fork and knife, I’ll consider it a cry for help. Don’t be a fun-sucker! Wings are meant to end in greasy lips and sauced fingertips and smiles all around. Have I make you hungry yet?
Ying Yang Chicken Wings
1star anise pods
4lbssectioned chicken wings, rinsed and dried
mint, for serving
thai basil, for serving
In a food processor, puree together star anise, peppercorns, cloves, coriander, cinnamon, onion, ginger, lime juice, soy sauce, fish sauce, Sriracha, salt, sugar and garlic.
Pour the marinade over the chicken wings in a large bowl and toss to coat. Let marinate overnight, refrigerated and covered.
Bring the wings to room temperature and preheat convection oven to 450°F.
Line a roasting pan with foil and arrange the chicken wings on the pan. Spoon leftover marinade over the wings.
Bake the wings for 20-22 minutes, then remove from the heat.