Fish Sauce Wings
Fish Sauce Wings is a medium Thai recipe that serves 4. 350 calories per serving. Recipe by Derek Chen on YouTube.
Prep: 25 min | Cook: 20 min | Total: 1 hr
Cost: $9.75 total, $2.44 per serving
Ingredients
- 2 lb Chicken Wings (split at joints, skin on)
- 2 Tbsp Fish Sauce (Thai fish sauce for umami)
- 1 tsp Salt
- 1 tsp Monosodium Glutamate (MSG)
- 1/2 tsp Black Pepper (freshly ground)
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Paprika
- 1/2 cup Cornstarch (for light coating)
- 1/2 cup Rice Flour (gluten‑free, adds crispness)
- 1 tsp Baking Powder
- 4 cup Vegetable Oil (high smoke‑point oil (peanut, canola, or sunflower))
- 4 cloves Garlic (minced for shallow frying)
- 2 Tbsp Sugar
- 1/4 cup Water
- 2 tbsp Thai Chilies (thinly sliced, adjust for heat)
- 2 Tbsp Lime Juice (freshly squeezed)
Instructions
Marinate the Wings
In a zip‑lock bag or bowl, combine the chicken wings with fish sauce, salt, MSG, black pepper, garlic powder, onion powder, and paprika. Toss to coat evenly.
Time: PT5M
Let the Wings Marinate
Seal the bag and refrigerate for at least 2 hours, preferably overnight, to develop flavor.
Time: PT0M
Prepare the Dredge
In a mixing bowl whisk together cornstarch, rice flour, and baking powder until uniform.
Time: PT5M
Coat the Wings
Remove wings from the fridge, shake off excess marinade, and toss them in the dredge until fully coated. Let excess fall back into the bowl.
Time: PT5M
First Fry (350°F)
Heat vegetable oil in the large pot to 350°F (175°C). Fry the coated wings in batches for 8 minutes, turning once, until they are just cooked through but not yet golden.
Time: PT8M
Temperature: 350°F
Second Fry (375°F)
Raise the oil temperature to 375°F (190°C). Return the wings to the oil and fry for 3‑4 minutes, or until deeply golden and ultra‑crispy.
Time: PT4M
Temperature: 375°F
Shallow Fry Garlic
Remove the wings and set aside on paper towels. In a separate pan, add a splash of oil and shallow‑fry the minced garlic over medium heat for 2‑3 minutes until fragrant and lightly browned. Strain the garlic out and reserve the oil.
Time: PT3M
Temperature: 350°F
Make the Sauce
In a small saucepan combine sugar, water, fish sauce, sliced Thai chilies, and lime juice. Bring to a gentle simmer and cook for 4‑5 minutes until the mixture thickens slightly and becomes syrupy.
Time: PT5M
Toss Wings in Sauce
Place the double‑fried wings in a large bowl, pour the hot sauce over them, and toss quickly to coat evenly. Sprinkle the fried garlic on top.
Time: PT2M
Plate and Serve
Arrange the wings on a serving platter, garnish with extra lime wedges if desired, and serve immediately while hot and crisp.
Time: PT0M
Nutrition Facts
- Calories
- 350
- Protein
- 20 g
- Carbohydrates
- 15 g
- Fat
- 20 g
- Fiber
- 1 g
Dietary info: Gluten-Free, Dairy-Free
Allergens: Fish
Ingredient Substitutions
- Instead of Chicken Wings: Chicken Drumettes
- Instead of Fish Sauce: Soy sauce mixed with a dash of anchovy paste
- Instead of Monosodium Glutamate (MSG): Umami powder
- Instead of Garlic Powder: fresh minced garlic (use less)
- Instead of Onion Powder: finely minced onion (use less)
- Instead of Paprika: smoked paprika
- Instead of Cornstarch: potato starch
- Instead of Rice Flour: all‑purpose flour (will add gluten)
- Instead of Baking Powder: baking soda (use half amount)
- Instead of Vegetable Oil: peanut oil, canola oil
- Instead of Garlic: garlic paste (use less)
- Instead of Sugar: honey (use less)
- Instead of Thai Chilies: bird’s eye chilies, red pepper flakes
- Instead of Lime Juice: lime zest + a splash of vinegar
Equipment Needed
- Mixing Bowl
- Zip‑Lock Bag or Bowl
- Whisk
- Large Pot or Deep Fryer
- Candy/Deep‑Fry Thermometer
- Slotted Spoon or Spider
- Fine Mesh Strainer
- Small Saucepan
- Plate Lined with Paper Towels
- Tongs
Critical Steps — Do Not Skip
- Marinate the wings for at least 2 hours (preferably overnight)
- Maintain oil temperature precisely (350°F first fry, 375°F second fry)
- Do not overcrowd the pot during frying
- Strain fried garlic to keep it crisp
- Simmer sauce until slightly syrupy before coating
Chef Tips from the Video
- Using a blend of cornstarch and rice flour creates an extra‑light, ultra‑crisp crust
- A pinch of baking powder adds lift to the coating
- Frying the garlic separately preserves its crunch and prevents it from burning in the sauce
- For extra zing, add a splash of fish sauce to the finished dish
Troubleshooting
Wings are not crispy after the second fry
Make sure the oil is at 375°F and that the wings are not crowded; increase frying time by 1‑2 minutes if needed.
Sauce is too thin
Continue simmering the sauce until it coats the back of a spoon; this usually takes an extra 2‑3 minutes.
Wings become soggy when coated
Drain the wings well on paper towels after frying and toss quickly with the sauce while it’s still hot.
Storage
Refrigerator: Store leftover wings in an airtight container for up to 3 days; reheat in a hot oven to restore crispness.
Freezer: Wings can be frozen raw (marinated) for up to 2 months; fry from frozen, adding an extra minute per side.
Room temperature: Do not leave at room temperature for more than 2 hours due to food safety.
Make-Ahead Tips
- Marinate the wings a day ahead for deeper flavor
- Prepare the sauce and store it refrigerated; reheat gently before tossing
- Fry the wings fully, let them cool, and re‑crisp in a hot oven before serving
Frequently Asked Questions
What is the cultural significance and history of Crispy Double-Fried Garlic Chili Lime Wings in Thai-inspired cuisine?
While chicken wings are not a traditional Thai street food, the combination of fish sauce, lime, and Thai chilies reflects classic Thai flavor pillars—salty, sour, and spicy. Modern fusion chefs like Derek Chen adapt these elements to create wing dishes that echo the bold, balanced taste of Thai cuisine.
What are the traditional regional variations of Thai‑style wing dishes across Thailand?
In central Thailand, wings are often grilled and brushed with a sweet‑soy glaze, whereas in the northeast (Isan) they may be deep‑fried and tossed with tamarind‑pepper sauces. The garlic‑chili‑lime version popularized by fusion cooks adds a Western double‑fry technique to the Thai flavor base.
How is Crispy Double-Fried Garlic Chili Lime Wings authentically served in Thai restaurants or street stalls?
Authentic serving includes the wings on a platter with fresh lime wedges, a side of sliced cucumbers, and sometimes a sprinkling of toasted sesame seeds. The dish is meant to be eaten hot, with the crisp texture contrasting the bright, tangy sauce.
During which Thai celebrations or occasions are spicy wing dishes like Crispy Double-Fried Garlic Chili Lime Wings commonly enjoyed?
Spicy fried foods are popular during Songkran (Thai New Year) celebrations and at night markets where people gather for communal snacking. The bold heat pairs well with the festive, lively atmosphere of these events.
What other Thai dishes pair well with Crispy Double-Fried Garlic Chili Lime Wings?
Serve the wings alongside papaya salad (som tam), sticky rice, or a cooling cucumber‑mint raita. A light coconut‑lime soup (tom ka kai) also balances the heat and adds a soothing element to the meal.
What makes Crispy Double-Fried Garlic Chili Lime Wings special within Thai‑inspired fusion cuisine?
The double‑fry technique creates an ultra‑light, crunchy crust that holds the sauce without becoming soggy, while the sauce’s blend of fish sauce, lime, and Thai chilies delivers authentic Thai umami and brightness in a familiar wing format.
What are the most common mistakes to avoid when making Crispy Double-Fried Garlic Chili Lime Wings at home?
Common errors include not marinating long enough, frying at the wrong temperature, overcrowding the pot, and letting the sauce sit too long before coating, which can make the coating soggy. Follow the temperature cues and keep batches small for best results.
Why does this recipe use a cornstarch‑rice flour dredge instead of all‑purpose flour for Crispy Double-Fried Garlic Chili Lime Wings?
Cornstarch and rice flour are gluten‑free and create a lighter, crisper crust that stays crunchy after the second fry, whereas all‑purpose flour tends to produce a heavier, doughier coating.
Can I make Crispy Double-Fried Garlic Chili Lime Wings ahead of time and how should I store them?
Yes. Marinate the wings up to 24 hours in advance. Fry them, let them cool, and store in an airtight container in the refrigerator for up to 3 days. Re‑crisp in a 375°F oven for 5 minutes before tossing with fresh sauce.
What does the YouTube channel Derek Chen specialize in?
The YouTube channel Derek Chen focuses on bold, Asian‑inspired home cooking, emphasizing high‑impact flavors, technique shortcuts like double‑frying, and approachable recipes that blend traditional ingredients with modern twists.
Last updated: September 1, 2026
