This is one of the most requested recipes from my cookbook (now out of print), A Celebration of Food. It's something I make whenever my friends come over for dinner, or whenever we have a pot luck. While the wings can be fried immediately, they taste better if they have a chance to marinate for several hours.
I've never actually eaten Vietnamese butter chicken wings in Vietnam, so I'm not sure if they're traditionally consumed in that country, or if it's a dish that Vietnamese cooks invented once they immigrated. I do know that whenever I order them, no two versions are the same.
In Korea, going out for a meal of chicken and beer is such a common activity that it has its own name: chimek. There are many different types of Korean fried chicken, aka KFC, but the best known version is chicken coated in a spicy-sweet sticky coating. It's easy enough to make at home. The traditional accompaniment (other than beer, of course) is a white radish banchan, which refreshes the palate.
Qingdao Beer Festival
The largest of its kind in Asia (and home to one of China's most popular tipples, TsingTao beer) we explore this eclectic fest that draws visitors from around the world. Cheers!