Chicken wings with caramel sauce

Chicken wings with caramel sauce

Total: 55 min. | Active: 55 min.
Nutritional value / people: 176 kcal
, Fat: 4 g
, Carbohydrate: 12 g
, Protein: 22 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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3 tbsp sugar
2 tbsp water
1 ½ dl chicken bouillon
2 tbsp fish sauce

Onion & ginger

1 onion
1 cm ginger

Chicken wings

800 g chicken wings
1 dl chicken bouillon
a little pepper
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How it's done

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Boil the sugar and water in a stainless steel pan without stirring. Reduce the heat and simmer, shaking the pan occasionally until a brown caramel forms. Remove the pan from the heat, add the stock and fish sauce.

Onion & ginger

Finely chop the onion, grate the ginger and add to the pan, cover and continue to simmer until the sugar has dissolved.

Chicken wings

Add the chicken wings and stock, mix well, bring to the boil, reduce the heat. Cover and cook on a low heat for approx. 25 mins. Remove the lid and cook over a medium heat until the sauce has a thick consistency, season.

Good to know
Serve with: Basmati rice.
Tip: replace fish sauce with soy sauce.


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