1. To make the chicken marinade, mix the marinade ingredients together in a small bowl until the sugar dissolves 

2.  Place the chicken wings in a baking dish, then add the season all followed by the chicken marinade. Mix together well with your hands. Drizzle 2 tbsp of cooking oil over the chicken, then place in the oven at 180 degrees Celsius (356 degrees Fahrenheit) for 20 minutes 

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3. Remove the chicken from the oven. Immediately heat up 2 tbsp of cooking oil in a frying pan on high heat. Lightly brown the chicken wings on both sides, then place the chicken wings on a plate. 

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4. In the same frying pan on medium heat, add the ingredients for the caramel sauce (add the sugar and water first). Additionally add 2 tbsp of leftover fish sauce from the baking dish as well as the green chillies. Stir well using a wooden spoon until most of the sugar has dissolved. 

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5. Then add in the all chicken wings and 4 freshly chopped green chillies. Mix the ingredients well together, then cover the pan with foil or place a lid on the pan.

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6. Reduce the heat and let the caramel chicken simmer for 10 minutes. Stir, then continue to simmer for a further 5 minutes.

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7. Remove the foil/lid from the pan then turn up the heat to high. Cook the chicken until the caramel sauce has reduced to a thick, sticky sauce (~5-10 minutes)

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8. Serve your caramel chicken wings with your favourite side dish. Remember to spoon some extra caramel sauce from the pan over the chicken when serving for that extra spicy sweetness. 

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