Vietnamese Chicken Wings and stir fry veggies.

Vietnamese Golden Chicken Wings

12 chicken wings, tips removed and wings cut in half at joint 

2 cloves cloves garlic, peeled and coarsely chopped 

1/2 onion, cut into chunks 

1/4 cup soy sauce 

1/4 cup Asian fish sauce 

2 tablespoons fresh lemon juice 

2 tablespoons sesame oil 

1 teaspoon salt 

1 teaspoon freshly ground black pepper 

1 tablespoon garlic powder 

1 tablespoon white sugar

Place the chicken wings, garlic, and onion into a large bowl. Pour in soy sauce, fish sauce, lemon juice, and sesame oil. Season with salt, pepper, garlic powder, and sugar; toss together until well coated. Cover and refrigerate 2 hours to overnight.

Preheat oven to 400 degrees F (200 degrees C). Line a 9x13 inch baking dish with aluminum foil.

Remove wings from marinade, reserving extra. Arrange wings in a single layer over bottom of prepared dish. Bake in preheated oven, turning once and brushing with reserved marinade, until deep, golden brown and meat juices run clear, approximately 30 minutes.

Vegetables : broccoli, snap peas and carrots stir fried until tender and then tossed with hoisin sauce and teriyaki sauce and a little salt.  We also had Asian brown rice and kimchi