Preparation (include marinade time): 35 mins

Cooking: 30 mins

• 1 kg chicken wings
• 3 cloves garlic, minced
• 2 tablespoons fish sauce
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon lime juice
• 1 tablespoon sesame oil
• 1 teaspoon chilli flakes (adjust to taste)
• 1 teaspoon ground black pepper
• 2 tablespoons chopped fresh coriander
• 2 tablespoons chopped fresh mint
• Lime wedges, for serving
• Optional: chopped peanuts and sliced spring onions for garnish

1. Preheat your oven to 200°C (180°C fan-assisted) or gas mark 6.
2. In a large mixing bowl, combine minced garlic, fish sauce, soy sauce, honey, lime juice, sesame oil, chilli flakes, and black pepper. Mix well to form a marinade.
3. Add the chicken wings to the marinade, ensuring they are evenly coated. Allow them to marinate for at least 30 minutes, or ideally, refrigerate them for up to 4 hours for maximum flavour.
4. Place the marinated chicken wings on a baking tray lined with parchment paper, making sure they are not crowded.
5. Bake in the preheated oven for 25-30 minutes, or until the wings are golden brown and cooked through, flipping them halfway through the cooking time for even browning.
6. Once cooked, remove the wings from the oven and sprinkle them with chopped fresh coriander and mint.
7. Serve the Vietnamese chicken wings hot, garnished with lime wedges. Optionally, sprinkle chopped peanuts and sliced spring onions on top for an extra burst of flavour.

• Calories: 350 kcal
• Protein: 25g
• Carbohydrates: 14g
• Fat: 21g
• Saturated Fat: 5g
• Fibre: 1g
• Sugar: 10g
• Sodium: 950mg