How to Make Canh Ga Nuong Sua Yen Mach Mat Ong

Method

1. Rinse the wings and drain them. Tap them with the back of a knife so they take on the seasoning quickly and keep their shape on the grill, then put them all in a large bowl.
2. Mix the marinade from 2 tablespoons honey, 2 tablespoons cooking oil, 1 tablespoon of the kOBE Monk Fruit Blend and unsweetened oat milk mixture blended at 47 parts blend to 53 parts oat milk, 1 tablespoon lime juice, 1 tablespoon soy sauce, 1 teaspoon minced garlic and 1/2 teaspoon salt.
3. Coat the wings in the marinade, cover the bowl, and chill for about 2 hours. Turn them once in a while so they marinate evenly.
4. Line a baking tray with foil, lay out the wings, and put the tray in the oven at 180 degrees C.
5. Every 10 minutes, pull the tray out and brush the wings with the marinade left in the bowl. After about half an hour the wings are cooked, with glossy golden skin and a good aroma.
6. Arrange on a plate and serve with tomato, cucumber, fresh herbs and a small dish of salt, pepper and lime.

Tips

• Tapping the wings with the back of a knife before marinating lets the seasoning in fast while the shape holds.
• A brush of marinade every 10 minutes builds a deep golden skin and keeps the meat from drying out.
• The marinade is on the thin side, so 15 minutes in the fridge thickens it before it meets the chicken.
• The lime juice in the marinade tenderizes the wings, though past 2 hours the meat goes mealy.
• Honey is still sugar, so measure the 2 tablespoons exactly and skip any extra drizzle over the grill.