How to Make Chicken Wings Glazed in Fish Sauce

Ingredients

• 2 lb Chicken Wings (whole wings, tips removed if desired)
• 0.5 cup Fish Sauce (Thai brand such as Red Boat for authentic flavor)
• 0.75 cup Granulated Sugar (white granulated)
• 0.5 cup Warm Water (about 110°F to dissolve sugar)
• 1 tbsp Thai Yellow Curry Paste (or red or Massaman curry paste)
• 2 tbsp Lime Juice (freshly squeezed)
• 0.5 cup White Rice Flour (gluten‑free coating component)
• 0.5 cup Tempura Mix (store‑bought, contains wheat flour and leavening)
• 4 cup Canola Oil (for deep frying; peanut oil works too)
• 1 cup Mayonnaise (Hellmann's or any good quality mayo)
• 1 cup Buttermilk (full‑fat for richness)
• 1 tbsp Tabasco Sauce (adjust to heat preference)
• 1.5 tbsp Granulated Garlic (or fresh minced garlic)
• 1 tbsp Granulated Onion (or dried onion flakes)
• 1 tbsp Fresh Chives (finely chopped)
• 1 tbsp Fresh Parsley (finely chopped)
• 1 tbsp Fresh Dill (finely chopped)

Instructions

1. Make the Marinade

   In a large mixing bowl whisk together 0.5 cup fish sauce, 0.75 cup granulated sugar, 0.5 cup warm water, and 1 tbsp Thai yellow curry paste until the sugar fully dissolves.

   Time: PT10M

2. Marinate the Wings

   Add 2 lb chicken wings to the bowl, toss to coat thoroughly, then cover and refrigerate for 24 hours (ideal 48 hours). If you must shorten, let sit at room temperature for 2 hours before refrigerating.

   Time: PT2H

   Temperature: 4°C

3. Prepare the Glaze

   In a saucepan combine 0.5 cup warm water, 0.75 cup sugar, 0.5 cup fish sauce, and the juice of 2 limes. Whisk over medium heat until the sugar dissolves and the mixture begins to simmer.

   Time: PT5M

   Temperature: Medium

4. Mix the Dredge

   In a shallow bowl combine 0.5 cup white rice flour and 0.5 cup tempura mix. Stir until evenly blended.

   Time: PT3M

5. Make the Ranch Dressing

   In a separate bowl whisk together 1 cup mayonnaise, 1 cup buttermilk, 1 tbsp Tabasco sauce, 1.5 tbsp granulated garlic, 1 tbsp granulated onion, and 1 tbsp each of chopped chives, parsley, and dill until smooth.

   Time: PT5M

6. Heat the Oil

   Fill the deep‑fry pot with enough canola oil to submerge the wings (about 4 cups). Heat to 350°F, using the candy thermometer to monitor.

   Time: PT5M

   Temperature: 350°F

7. Dredge the Wings

   Remove wings from the refrigerator, let excess marinade drip off, then toss each wing in a small amount of the dredge mixture, shaking off excess. Aim for a light dusting, not a thick coat.

   Time: PT5M

8. Deep‑Fry the Wings

   Carefully lower a few wings into the hot oil using tongs or a spider. Fry for 7‑8 minutes, turning once, until they turn a deep golden‑brown and reach an internal temperature of 165°F. Remove and drain on a wire rack.

   Time: PT8M

   Temperature: 350°F

9. Glaze the Fried Wings

   In a clean skillet, pour enough glaze to coat the bottom (about 2‑3 tbsp). Reduce heat to medium‑low, add the fried wings, and toss continuously until the glaze thickens and clings, about 2 minutes.

   Time: PT2M

   Temperature: Medium

10. Plate and Serve

    Transfer glazed wings to a serving platter, garnish with extra lime wedges, and serve alongside the homemade ranch dressing for dipping.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

18 g

Fiber

1 g