How to Make Chicken Wings Glazed in Fish Sauce
How to Make Chicken Wings Glazed in Fish Sauce is a medium Thai‑American Fusion recipe that serves 4. 350 calories per serving. Recipe by Munchies on YouTube.
Prep: 25 min | Cook: 12 min | Total: 52 min
Cost: $32.90 total, $8.22 per serving
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
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
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
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
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
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
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
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
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
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
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
Dietary info: Contains gluten, Contains dairy, Contains fish
Allergens: Fish (fish sauce), Dairy (mayonnaise, buttermilk), Gluten (tempura mix, possible wheat in fish sauce)
Ingredient Substitutions
- Instead of Chicken Wings: Chicken drumettes
- Instead of Fish Sauce: Soy sauce mixed with a splash of lime
- Instead of Granulated Sugar: Brown sugar, Honey (reduce water)
- Instead of Thai Yellow Curry Paste: Red curry paste, Massaman curry paste
- Instead of Lime Juice: Lemon juice
- Instead of White Rice Flour: All‑purpose flour
- Instead of Tempura Mix: All‑purpose flour mixed with 1 tsp baking powder
- Instead of Canola Oil: Peanut oil, Vegetable oil
- Instead of Mayonnaise: Greek yogurt (for lighter version)
- Instead of Buttermilk: Milk + 1 tbsp lemon juice
- Instead of Tabasco Sauce: Sriracha, hot sauce
- Instead of Granulated Garlic: Fresh garlic, minced
- Instead of Granulated Onion: Fresh onion, finely minced
- Instead of Fresh Chives: Green onion
- Instead of Fresh Parsley: Cilantro
- Instead of Fresh Dill: Dill weed
Equipment Needed
- Large Mixing Bowl
- Whisk
- Deep Fry Pot or Heavy‑Bottomed Pot
- Candy (Deep‑Fry) Thermometer
- Spider (Frying Basket)
- Tongs
- Plate or Wire Rack
- Saucepan
- Measuring Cups and Spoons
- Cutting Board
- Chef’s Knife
Critical Steps — Do Not Skip
- Marinating the wings for at least 24 hours (ideally 48 hours) to develop deep flavor.
- Maintaining oil temperature at 350°F throughout frying.
- Tossing the wings in the caramelized glaze while the pan is still hot but not scorching.
Chef Tips from the Video
- Warm water dissolves sugar faster and prevents grainy texture in both the marinade and glaze.
- Using a mix of white rice flour and tempura mix yields an ultra‑light, crispy coating.
- Allow the glaze to bubble and thicken before tossing; this ensures a glossy, caramelized finish.
Troubleshooting
Wings are soggy after frying.
Make sure the oil stays at 350°F; add wings in small batches and let the oil recover between batches. Also, keep the dredge light and avoid excess moisture.
Glaze is too thin and runs off the wings.
Continue simmering the glaze until it reduces by about one‑third; it should coat the back of a spoon before tossing the wings.
Wings are undercooked inside.
Check internal temperature with a meat thermometer; it should read 165°F. If not, finish cooking them in a preheated 350°F oven for a few minutes.
Storage
Refrigerator: Store leftover wings in an airtight container for up to 3 days. Reheat in a hot oven (350°F) to retain crispness.
Freezer: Freeze cooked wings in a single layer on a tray, then transfer to a zip‑top bag; keep for up to 1 month. Reheat from frozen in a preheated oven.
Room temperature: Do not leave at room temperature for more than 2 hours due to food safety.
Make-Ahead Tips
- Prepare the fish‑sauce marinade up to 48 hours in advance and keep the wings refrigerated.
- The glaze can be made a day ahead; store in the refrigerator and reheat gently before tossing.
- Ranch dressing improves after resting; make it up to 24 hours ahead and keep chilled.
Frequently Asked Questions
What is the cultural significance and history of fish sauce sweet and spicy chicken wings in Thai‑American cuisine?
Fish sauce is a cornerstone of Thai cooking, providing salty umami that dates back centuries. Combining it with sugar and curry creates a balance of sweet, salty, and spicy flavors that have become popular in modern Thai‑American fusion, especially as a bold wing variation served in bars and casual eateries.
What traditional Thai ingredients are essential for authentic flavor in this fish sauce wing recipe?
The key ingredients are Thai fish sauce, palm or white sugar, lime juice, and a Thai curry paste (yellow, red, or Massaman). These provide the signature salty‑sweet‑sour‑spicy profile that defines authentic Thai seasoning.
How does the fish sauce sweet and spicy chicken wing dish fit into the broader Thai cuisine tradition?
Thai cuisine often balances the four taste pillars—sweet, salty, sour, and spicy—in a single dish. These wings embody that philosophy, using fish sauce for salt, sugar for sweet, lime for sour, and curry paste for heat, making them a modern, handheld expression of classic Thai flavor harmony.
What regional variations of Thai‑style chicken wings exist across Thailand?
In central Thailand, wings are often glazed with tamarind and palm sugar, while in the north they may feature fermented soy sauce (jeew). Southern versions add extra chilies and coconut milk. This recipe leans toward central‑style sweet‑salty glaze with a curry twist.
What are common mistakes to avoid when making fish sauce sweet and spicy chicken wings at home?
Common errors include overcrowding the fryer (which drops oil temperature), using a heavy dredge that becomes soggy, and letting the glaze boil too aggressively, which can burn the sugar. Follow the critical steps: maintain 350°F oil, keep the coating light, and simmer the glaze gently.
Why does this recipe use a tempura mix in the dredge instead of just flour?
Tempura mix contains a small amount of leavening and starch that creates a lighter, crispier crust that stays crunchy even after the sweet glaze is added. Plain flour would produce a denser coating that can become soggy.
Can I make the fish sauce wings ahead of time and how should I store them?
Yes. Marinate the wings up to 48 hours in the refrigerator. After frying, store the glazed wings in an airtight container in the fridge for up to 3 days and reheat in a hot oven to restore crispness.
What texture and appearance should I look for when the glaze is ready?
The glaze should be thick enough to coat the back of a spoon, with small bubbles forming and then popping. It will have a glossy, amber‑brown sheen. If it runs off the spoon, keep simmering until it reduces further.
What does the YouTube channel Munchies specialize in?
The YouTube channel Munchies focuses on food culture, restaurant behind‑the‑scenes stories, and chef‑driven recipes that explore both classic and innovative dishes from around the world.
How does the YouTube channel Munchies' approach to Thai‑American fusion cooking differ from other cooking channels?
Munchies blends culinary journalism with hands‑on cooking, often featuring professional chefs who explain the cultural context of dishes. Their Thai‑American fusion videos, like this wing recipe, emphasize authentic flavor foundations while adapting techniques for home kitchens, unlike many channels that only showcase quick hacks.
Last updated: August 30, 2026
