Fish Sauce Wings

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

1. 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

2. Let the Wings Marinate

   Seal the bag and refrigerate for at least 2 hours, preferably overnight, to develop flavor.

   Time: PT0M

3. Prepare the Dredge

   In a mixing bowl whisk together cornstarch, rice flour, and baking powder until uniform.

   Time: PT5M

4. 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

5. 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

6. 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

7. 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

8. 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

9. 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

10. 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