Although the base of this fairly standard Vietnamese dish is a caramel sauce, the garlic, shallots, and black pepper cut through the sweetness like a knife, providing terrific contrast. Since the last 45 minutes of the cooking time are unattended, this is a good dish for a night on which you want to entertain.

　　

Ingredients

Makes 4 servings

　　Caramel (recipe follows)

　　1/3 cup sugar

　　1/4 cup plus 2 tablespoons nam pla (Thai fish sauce)

　　2 garlic cloves, sliced

　　4 shallots, sliced

　　2 1/2 pounds chicken wings

　　One 1-inch piece fresh ginger, julienned

　　2 teaspoons cracked black peppercorns, plus more for garnish

　　6 sprigs fresh cilantro

　　

Step 1

1. Preheat the oven to 450°F.

　　

Step 2

2. To make the caramel: Put the sugar in an oven-proof casserole and add just enough water to wet it, about 1 tablespoon. Shake the pan to distribute the sugar and water and caramelize over medium heat, shaking the pan occasionally. The sugar will gradually liquefy and darken; when it becomes golden brown, remove from the heat.

　　

Step 3

3. Carefully add the nam pla (it may spatter; hold the pan at arm's length), then return to the heat. Add the garlic and shallots and cook, stirring, until softened.

　　

Step 4

4. Add the chicken wings and coat with the sauce. Gently stir in the ginger and pepper and continue stirring until the chicken browns slightly, about 4 minutes. Cover and cook for 7 minutes, then transfer to the oven and cook for 45 minutes.

　　

Step 5

5. Remove the chicken wings, which should now be a rich caramel color, garnish with cilantro and cracked black pepper, and serve.

　　

Nutrition Per Serving

Per serving: 708.2 calories

　　408.5 calories from fat

　　45.4g total fat

　　12.7g saturated fat

　　223.1mg cholesterol

　　1600.3mg sodium

　　18.9g total carbs

　　0.4g dietary fiber

　　17.6g sugars

　　53.3g protein

　　#### Nutritional analysis provided by [TasteBook

　　using the USDA Nutrition Database]( )

　　From Asian Flavors of Jean-Georges by Jean-Georges Vongerichten Copyright (c) 2007 by Jean-Georges Vongerichten Published by Broadway Books.JEAN-GEORGES VONGERICHTEN became a culinary star when he first began cooking at Lafayette in New York City. He went on to establish the charming bistro JoJo in New York; introduced “fusion” cooking at Vong (three stars from the New York Times), which now has an outpost in Chicago; created the four-star Jean-Georges and hugely successful Spice Market and 66 in New York; opened Rama (Spice Market meets Vong) in London; and opened several acclaimed restaurants in cities from Shanghai to Las Vegas. He lives in New York City, when he is not traveling to oversee his existing restaurants or open a new one.