The Best Fish Sauce Wings Recipe On The Internet
The Best Fish Sauce Wings Recipe On The Internet! is a medium Thai recipe that serves 4. 450 calories per serving. Recipe by feedthepudge on YouTube.
Prep: 50 min | Cook: 20 min | Total: 1 hr 25 min
Cost: $12.25 total, $3.06 per serving
Ingredients
- 2 lb Chicken Wings (fresh, skin on, separated at joints)
- 4 cup Water (cold, for soaking)
- 3 clove Garlic (minced, for soaking)
- 1 tbsp Salt (kosher salt for soaking)
- 0.25 cup Cornstarch (for coating)
- 1 tsp Baking Powder (helps batter puff)
- 1 pinch Salt (additional for coating)
- 0.5 cup Rice Flour (gluten‑free, for batter)
- 0.25 cup Cornstarch (for batter)
- 0.5 tsp Salt (for batter)
- 1 cup Club Soda (ice‑cold, carbonated for airy batter)
- 2 quart Vegetable Oil (high smoke point for deep frying)
- 3 stalk Green Onions (sliced, divided between glaze and garnish)
- 2 tsp Garlic (minced, for glaze)
- 2 tbsp Fish Sauce (Thai fish sauce for authentic flavor)
- 1 tbsp Granulated Sugar (balances salty tang)
- 2 tbsp Water (for glaze consistency)
- 2 piece Thai Chilies (sliced, adjust for heat)
- 2 tbsp Lime Juice (freshly squeezed)
- 0.25 cup Cilantro (chopped, for garnish)
Instructions
Soak Wings
Place the chicken wings in a large bowl, cover with cold water, add minced garlic and 1 tbsp salt, stir, then refrigerate overnight (or at least 8 hours) to tenderize and season.
Time: PT5M
Dry and Coat Wings
Drain the soaked wings and pat dry with paper towels. In a shallow dish combine 1/4 cup cornstarch, 1 tsp baking powder, and a pinch of salt. Toss the wings until evenly coated, then arrange on a cooling rack set over a tray and refrigerate for 30 minutes to dry the surface.
Time: PT5M
Make Light Batter
In a mixing bowl whisk together 1/2 cup rice flour, 1/4 cup cornstarch, and 1/2 tsp salt. Slowly whisk in 1 cup ice‑cold club soda until the batter is smooth and slightly bubbly. Do not overmix.
Time: PT5M
First Fry
Heat the oil in the deep fryer or pot to 325°F (163°C). Fry the wings in small batches for 3–4 minutes until just cooked through but not browned. Remove with tongs and drain on paper towels.
Time: PT5M
Temperature: 325°F
Second Fry for Crunch
Increase the oil temperature to 375°F (191°C). Fry the wings again for 2–3 minutes until golden and crisp. Remove and drain on fresh paper towels.
Time: PT5M
Temperature: 375°F
Make Fish Sauce Glaze
In a saucepan over medium heat, warm 2 tbsp oil, add sliced green onions and 2 tsp minced garlic, sauté 30 seconds. Stir in 2 tbsp fish sauce, 1 tbsp sugar, 2 tbsp water, sliced Thai chilies, and lime juice. Simmer 5–7 minutes until the sauce thickens slightly.
Time: PT10M
Toss Wings in Glaze
Transfer the double‑fried wings to a large bowl, pour the hot glaze over, and toss until every piece is evenly coated. Add the remaining sliced green onions and chopped cilantro, toss again.
Time: PT2M
Plate and Serve
Arrange the glazed wings on a serving platter, garnish with extra cilantro and lime wedges if desired. Enjoy while hot and crispy.
Time: PT1M
Nutrition Facts
- Calories
- 450
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 30g
- Fiber
- 1g
Dietary info: Gluten-Free, Dairy-Free, Nut-Free
Allergens: Fish (fish sauce)
Ingredient Substitutions
- Instead of Chicken Wings: Chicken Drumettes
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Cornstarch: Potato starch
- Instead of Rice Flour: All‑purpose flour (will add gluten)
- Instead of Cornstarch: Potato starch
- Instead of Club Soda: Cold sparkling water
- Instead of Vegetable Oil: Canola oil, Peanut oil
- Instead of Green Onions: Scallions
- Instead of Garlic: Garlic powder (1/2 tsp)
- Instead of Fish Sauce: Soy sauce (will lose fish flavor)
- Instead of Granulated Sugar: Honey (1 tsp)
- Instead of Thai Chilies: Jalapeño (thinly sliced)
- Instead of Lime Juice: Lime zest + a splash of vinegar
- Instead of Cilantro: Thai basil
Equipment Needed
- Large Bowl
- Mixing Bowl
- Whisk
- Cooling Rack
- Baking Sheet or Tray
- Deep Fryer or Large Pot
- Thermometer
- Tongs
- Saucepan
- Cutting Board
- Knife
Critical Steps — Do Not Skip
- Dry and coat the wings thoroughly before frying.
- Use ice‑cold club soda in the batter for maximum lightness.
- Second fry at 375°F to achieve the airy, crispy crust.
- Toss the wings immediately with the hot glaze to coat before the crust softens.
Chef Tips from the Video
- Keep the club soda and batter bowl chilled to preserve carbonation.
- Use a wire cooling rack to allow air circulation and faster drying.
- A candy or deep‑fat thermometer is vital for consistent frying temperatures.
Troubleshooting
Wings are soggy after frying.
Make sure the wings are thoroughly dried before battering and keep the oil temperature at the specified levels; a second fry is essential.
Glaze is too thin and doesn't coat.
Continue simmering the glaze until it reduces and coats the back of a spoon; add a little more sugar or reduce heat slightly.
Storage
Refrigerator: Store glazed wings in an airtight container for up to 2 days; reheat in a 350°F oven for 5‑7 minutes to regain crispness.
Freezer: Cool wings completely, then freeze in a single layer on a tray before transferring to a freezer bag; lasts up to 1 month. Thaw and reheat in the oven.
Room temperature: Do not leave at room temperature for more than 2 hours due to food safety.
Make-Ahead Tips
- Soak the wings the night before and keep them refrigerated.
- Coat and refrigerate the wings for 30 minutes ahead of frying.
- Prepare the glaze up to 2 hours in advance; reheat gently before tossing.
Frequently Asked Questions
What is the cultural significance and history of Crispy Fish Sauce Wings in Thai cuisine?
While traditional Thai cuisine doesn’t feature deep‑fried wings, the use of fish sauce, lime, and Thai chilies reflects classic Thai flavor profiles. Modern fusion chefs have adapted these ingredients to create wing recipes that blend Western comfort food with Thai tangy‑spicy notes.
What are the traditional regional variations of Thai‑style wing dishes in Thailand?
In central Thailand, wings are often grilled and brushed with a sweet‑soy glaze, while in the northeast (Isan) they may be marinated in fermented fish sauce and served with sticky rice. The Crispy Fish Sauce Wings recipe adds a double‑fried texture that isn’t traditional but honors the bold flavors of those regions.
How is Crispy Fish Sauce Wings traditionally served in Thai street food culture?
Thai street vendors typically serve grilled chicken wings on banana leaves with fresh herbs, lime wedges, and a side of spicy chili sauce. In this recipe the wings are tossed in a fish‑sauce glaze and finished with cilantro and green onions, echoing that street‑food presentation.
What occasions or celebrations is Crispy Fish Sauce Wings traditionally associated with in Thai culture?
Wings, especially fried or grilled, are popular at festivals, night markets, and casual gatherings such as family movie nights. The bold, shareable nature of Crispy Fish Sauce Wings makes them ideal for parties, game days, or as a snack during Thai New Year (Songkran) celebrations.
What other Thai dishes pair well with Crispy Fish Sauce Wings?
Serve the wings alongside a cooling cucumber‑mint salad, jasmine rice, or a simple papaya salad (som tam) to balance the heat. A sweet coconut‑milk soup or a chilled Thai iced tea also complements the spicy, tangy wings.
What makes Crispy Fish Sauce Wings special or unique in Thai‑inspired cuisine?
The combination of a light, carbonated rice‑flour batter and a double‑fry technique creates an ultra‑crispy, airy crust, while the fish‑sauce, lime, and Thai chili glaze delivers authentic Thai sweet‑sour‑spicy balance that you rarely find in typical wing recipes.
What are the most common mistakes to avoid when making Crispy Fish Sauce Wings?
Common errors include not drying the wings enough before battering, using warm soda (which reduces carbonation), frying at too low a temperature, and skipping the second fry. Each of these steps reduces crispness and can make the glaze soggy.
Why does this Crispy Fish Sauce Wings recipe use a second fry instead of a single longer fry?
The first fry cooks the meat through without browning, while the second high‑heat fry rapidly creates a golden, porous crust. This two‑step method prevents the batter from becoming heavy and ensures the wings stay juicy inside and crunchy outside.
Can I make Crispy Fish Sauce Wings ahead of time and how should I store them?
Yes, you can soak, coat, and refrigerate the wings up to 24 hours before frying. After frying, store the wings in an airtight container in the fridge for up to 2 days and reheat in a hot oven to restore crunch. The glaze can be made ahead and reheated before tossing.
What does the YouTube channel feedthepudge specialize in?
The YouTube channel feedthepudge focuses on bold, flavorful home‑cooking tutorials that often blend comfort food with international twists. The creator emphasizes practical techniques, detailed explanations, and approachable recipes for everyday cooks.
Last updated: August 30, 2026
