FISH SAUCE FRIED CHICKEN WINGS. Recipe

Ingredients

• 2 pounds Chicken Wings (fresh, skin on, separated at joints)
• 3 tablespoons Fish Sauce (Vietnamese style, used for marinating and glaze)
• 1 cup Cornstarch (high‑quality, for coating)
• 4 cups Canola Oil (for deep frying, high smoke point)
• 2 tablespoons Granulated Sugar (for caramelizing the glaze)
• 0.5 cup Coconut Water (or coconut soda (Coco Rico) for a slightly fizzy glaze)
• 0.5 tablespoon Honey (adds depth to the glaze)
• 2 tablespoons Garlic (minced or finely chopped)
• 3 Thai Chilies (sliced; adjust for heat)

Instructions

1. Marinate the Wings

   Place the chicken wings in a large mixing bowl, add 2 Tbsp fish sauce, toss to coat, cover, and refrigerate for at least 2 hours.

   Time: PT2H

2. Coat with Cornstarch

   After marinating, sprinkle 1 cup cornstarch over the wings and massage it in with clean gloves until each piece is evenly covered.

   Time: PT5M

3. Heat the Oil

   Fill the deep‑fry pot with about 4 cups canola oil, heat over medium‑high heat until it reaches 180 °C (350 °F) and a small piece of cornstarch sizzles immediately.

   Time: PT5M

   Temperature: 180°C

4. Deep‑Fry the Wings

   Working in batches of 6‑12 wings, lower them gently into the hot oil. Fry for 8‑12 minutes, turning halfway, until golden and crisp.

   Time: PT10M

   Temperature: 180°C

5. Drain the Wings

   Remove the wings with tongs, place on paper towels to drain excess oil.

   Time: PT2M

6. Caramelize the Sugar

   In a small saucepan, heat 1 Tbsp oil over medium heat, add 2 Tbsp granulated sugar, and stir until it melts and turns deep amber.

   Time: PT3M

   Temperature: medium heat

7. Make the Sweet‑Spicy Glaze

   Turn the heat back to medium, carefully add 0.5 cup coconut water (it will steam), then stir in 1 Tbsp fish sauce, 0.5 Tbsp honey, 2 Tbsp minced garlic, and sliced Thai chilies. Simmer for 3 minutes until flavors meld.

   Time: PT3M

   Temperature: medium heat

8. Toss Wings in Glaze

   Add the fried wings to the saucepan, toss quickly to coat each piece evenly. Cook together for another 2 minutes so the glaze adheres.

   Time: PT2M

9. Serve

   Transfer the glazed wings to a serving platter, garnish with extra sliced chilies if desired, and serve hot with steamed rice.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

15 g

Fat

20 g

Fiber

1 g