Trim off tip of each chicken wing
(these are known as pinions), which can be used for making stock. In a bowl, marinate chicken wings
with salt, pepper, sugar and fish sauce for at least 30 minutes,
longer if possible.
Heat oil in a wok or deep fat fryer
to 160C (325F) and deep fry chicken wings
for 2-3 minutes until golden; remove and drain.
Heat Vietnamese Hot Sauce with
chicken stock or water in a saucepan and add chicken wings. Bring to the boil and braise for
5-6 minutes, stirring constantly until sauce is sticky. Add honey and blend well.