Make my fish sauce chicken wings part 1 of 3

Ingredients

• 2 pounds Chicken Wings (whole, skin on; pat dry with paper towels)
• 2 tablespoons Fish Sauce (prefer Thai or Vietnamese brand for authentic flavor)
• 1 teaspoon Salt (kosher or sea salt)
• ½ teaspoon Black Pepper (freshly ground)
• 1 teaspoon Garlic Powder (granulated)
• 1 teaspoon Paprika (sweet (non‑smoked) paprika for color, not heat)
• 2 cups Vegetable Oil (high smoke‑point oil such as canola, peanut, or sunflower)

Instructions

1. Prepare the wings

   Pat the chicken wings dry with paper towels; this helps the coating stick and reduces oil splatter.

   Time: PT3M

2. Season the wings

   Place the wings in a large mixing bowl. Add fish sauce, salt, black pepper, garlic powder, and paprika. Toss until the wings are lightly coated – you should see a thin, glossy film; avoid over‑coating.

   Time: PT5M

3. Heat the oil

   Pour the vegetable oil into a heavy‑bottom skillet (or deep fryer) to a depth of about 1‑1.5 inches. Heat over medium‑high heat until the oil reaches 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

4. Fry the wings

   Working in batches, carefully lower the seasoned wings into the hot oil using tongs. Fry for about 5 minutes per side, or until the exterior is golden‑brown and the internal temperature reaches 165°F (74°C).

   Time: PT10M

   Temperature: 350°F

5. Drain and rest

   Using tongs, remove the cooked wings and place them on a plate lined with paper towels to absorb excess oil. Let them rest for 2‑3 minutes before serving.

   Time: PT2M

Nutrition Facts

Calories

420

Protein

28 g

Carbohydrates

2 g

Fat

32 g

Fiber

0 g