Canh Ga Nuong Mac Mat (Grilled Chicken Wings with Mac Mat) Recipe
Vietnamese dishesGrilled DishesNorthern Vietnamabout 1 hour 20 minutes, including 1 hour of marinating
In Lang Son the method for grilled chicken wings with mac mat is short: marinate for an hour, then into the oven. The wings come out glossy brown and scented with mac mat leaf. Clearing the smell of the chicken is the hard part.
Ginger is rubbed all over the wings, which then rest 30 minutes before rinsing, and almost all of it goes. The honey in the marinade gives the wings a glossy surface and slightly charred edges at 170 degrees C.
This batch weighs about 662g, at roughly 187 calories per 100g.
Method
Wash the chicken wings and drain them. Rub ginger all over the wings and leave them 30 minutes to clear the smell, then rinse them again.
In a bowl combine 3 teaspoons of seasoning powder, 2 teaspoons of MSG, 1 teaspoon of black pepper, 1 tablespoon of soy sauce, 1.5 tablespoons of fish sauce, 5 tablespoons of honey, and 1 packet of mac mat marinade seasoning, and mix until smooth.
Add 500g of chicken wing middles to the bowl, turn them to coat, and marinate about 1 hour.
Line a tray with parchment paper and lay the marinated wings on it.
Bake in an oven or air fryer at 170 degrees C for 18 minutes.
Tips
Besides the ginger rub, a mix of salt and vinegar at 2 parts salt to 1 part vinegar can be spread over the wings before rinsing.
For a closer match to the original, grill them over charcoal until both sides are evenly golden.
A full hour of marinating carries the seasoning into the grain of the meat.
Parchment paper keeps the wings from sticking to the tray and makes them easy to turn.
Honey is still a sugar, so measure the 5 tablespoons exactly and do not add more.
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