Cook This: Upgrade Your Chicken Wing Glaze with Aligue Caramel SauceJuly 4, 2017
What was once reserved to be used as the thick sauce in pasta or a sinful addition to steamed rice, aligue or crab fat is a luxury ingredient that people tend to use in familiar applications—but there’s so much more to this prized seafood byproduct. The butter alternative can be used in numerous ways: as sauces to seafood or local noodle dishes, as a flavoring to fried rice or veggies, and in this recipe—as a chicken wing glaze.
While we take inspiration from food media god, Bon Appetit—there’s a clear difference in this recipe from BA’s recipe, we’ve tweaked this recipe for the local palate. In contrast to the original version, this recipe is baked instead of fried; baking the wings allows for a crisp exterior without drying the meat itself. Chicken wings are fattier compared to the white meat cuts of the chicken, which helps it keep its juiciness. You’re saving on some calories by baking your chicken (but whatever calories you’ve cut out are probably gained back by the crab fat caramel. #yolo)
Despite the addition of flavorful ingredients to the aligue caramel sauce, the distinct crab flavor of the aligue still rises above and is easily picked up over the flavors of fish sauce, chili, lime, and cilantro. The strong pungent fish sauce compliments the crab fat and seasons the sauce, while the addition of chili and lime cuts through the richness of the aligue and cilantro gives a burst of fresh herby flavor. Break out the jar of aligue and get cooking. Let this recipe be your first step to applying this ingredient to your other dishes.
Any other dishes where you’d like to see crab fat star in? Sound off in the comments section below.
Aligue Caramel Wings
Yield: 3–6 pieces
Time: 45 minutes
Ingredients: Aligue Caramel Sauce
- ¼ cup fish sauce
- ½ cup sugar
- ¼ cup aligue/crab fat
- ½ tbsp chili flakes
- 2 tbsp lime juice
- ¼ cup cilantro, chopped
- ¼ cup spring onions, minced
Ingredients: Chicken Wings
- 500 grams chicken wings
- ¼ cup olive oil
- 1 recipe aligue caramel sauce
- 1 recipe chicken wings
- ¼ cup cilantro, picked
Procedure: Aligue Caramel Sauce
- In a sauce pot over medium heat, heat the fish sauce until reduced by half.
- Add the sugar, aligue, and chili flakes and whisk until the sugar has dissolved.
- Take the sauce off the heat and add lime juice, cilantro, and spring onions. Set aside.
Procedure: Chicken wings
- Preheat oven to 425 degrees. In a bowl, toss the chicken wings in olive oil. Place the wings onto a baking sheet and into the oven.
- Bake for 20 minutes then remove the wings.
- Flip the wings over and bake for another 20 minutes or until cooked through.
- Finish wings underneath the broiler to crisp, about 3-5 minutes.
- Remove from oven and set aside to slightly cool.
- Reheat the aligue caramel until runny.
- Place the crispy chicken wings in a large bowl and add the aligue caramel.
- Toss until fully coated.
- Serve the wings with whole cilantro.