For many people chicken wings are the ubiquitous bar food, perfect for noshing with a cold brew–not necessarily the main course.  For me, chicken wings often take center stage at dinnertime, especially when I’m short on time or just feeling lazy.   One package of wings, broken down into drumettes and flaps, is enough for two people…or two meals.  Simply toss the pieces in a quick marinade or dry spice mix, while a lightly oiled cast iron skillet (or foil-lined sheet pan) preheats to 400°F.  Pop the seasoned pieces onto the heated pan and bake for about 20-25 mins.

I like to brush a thicker sauce or glaze on the wings about halfway through, then brush on more towards to end.  Best of all, I can change up the flavors, not to mention accompaniments, depending on my mood–spicy Korean with sesame oil and gochujang, ginger teriyaki, smokey bbq, garlic parmesan…

Lately my favorite glaze is Vietnamese Caramel, which I found in The Slanted Door Cookbook.  There’s special kind of alchemy that happens when fish sauce hits molten caramelized palm sugar.  It’s pure magic.

So intensely flavored a little of this umami elixir goes a long way–which is why I usually have a mason jar of this stuff in my frig.  Add some steamed rice and a handful of stir-fried baby bok choy and I’ve got myself a satisfying meal.

Vietnamese Caramel (adapted from The Slanted Door Cookbook)

• 1 lb palm sugar, broken up into pieces
• 1 1/4 c. Vietnamese fish sauce

Place the palm sugar in a heavy bottom sauce pan and melt completely under medium heat until bubbling.  Slide the pan away from the heat and carefully pour in the fish sauce, then return back to the heat and bring to a full boil, stirring to melt sugar.  Transfer the caramel into a mason jar or heat-proof container.