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Method :
Trim off tip of each chicken wing
(these are known as pinions), which can be used for making stock. In a bowl, marinate chicken wings
with salt, pepper, sugar and fish sauce for at least 30 minutes,
longer if possible. Heat oil in a wok or deep fat fryer
to 160C (325F) and deep fry chicken wings
for 2-3 minutes until golden; remove and drain. Heat Vietnamese Hot Sauce with
chicken stock or water in a saucepan and add chicken wings. Bring to the boil and braise for
5-6 minutes, stirring constantly until sauce is sticky. Add honey and blend well. Serve hot or cold on a bed of
lettuce leaves.
Serves 4-6
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