Fish Sauce Chicken Wings

Ingredients

• 2 pounds Chicken Wings (about 900 g, washed and patted dry)
• 3 tablespoons Fish Sauce (2 tbsp for marinating, 1 tbsp for sauce)
• 1 teaspoon Black Pepper (ground)
• 1 teaspoon Granulated Sugar
• 1 teaspoon Paprika
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Powder
• 1 tablespoon Vegetable Oil (for the marinade)
• 1/2 cup Rice Flour
• 1/2 cup Corn Starch
• 1 teaspoon Baking Powder
• 2 cups Vegetable Oil for Frying (high smoke‑point oil)
• 2 cloves Garlic (minced)
• 3 Thai Chili (finely sliced, adjust to heat preference)
• 2 tablespoons Palm Sugar
• 1/4 cup Water
• 1 tablespoon Lime Juice (freshly squeezed)

Instructions

1. Wash and Dry Wings

   Rinse the chicken wings under cold water, then pat them completely dry with paper towels.

   Time: PT5M

2. Prepare Marinade

   In the large mixing bowl combine 2 Tbsp fish sauce, 1 tsp black pepper, 1 tsp sugar, 1 tsp paprika, 1 tsp onion powder, 1 tsp garlic powder and 1 Tbsp vegetable oil. Stir until smooth.

   Time: PT5M

3. Marinate Wings

   Add the dried wings to the bowl, toss to coat evenly, then cover and refrigerate for at least 1 hour (overnight for best flavor).

   Time: PT1H

4. Make Coating Mix

   In a small bowl whisk together 1/2 cup rice flour, 1/2 cup corn starch and 1 tsp baking powder until uniform.

   Time: PT5M

5. Coat the Wings

   Remove wings from the fridge, let excess marinade drip off, then roll each wing in the coating mixture, shaking off any surplus.

   Time: PT5M

6. Heat Oil

   Pour 2 cups vegetable oil into the deep frying pan, heat over medium‑high until it reaches 350°F (175°C). Use a thermometer or test with a small breadcrumb—it should sizzle and turn golden in 10‑15 seconds.

   Time: PT5M

   Temperature: 350°F

7. First Fry

   Working in small batches, gently lower the coated wings into the hot oil. Fry for about 3‑4 minutes until the coating is set but not fully browned.

   Time: PT4M

   Temperature: 350°F

8. Rest Between Fryings

   Remove the wings with tongs onto the paper‑towel‑lined plate. Let them rest for 1 minute.

   Time: PT1M

9. Second Fry (Crisping)

   Return the wings to the oil for a second fry of 2 minutes, or until they are deep golden and crisp.

   Time: PT2M

   Temperature: 350°F

10. Make the Sweet‑Spicy Sauce

    While the wings finish frying, heat a saucepan over medium heat. Add minced garlic and sliced Thai chilies, sauté 30 seconds. Stir in 2 Tbsp palm sugar and smash until it forms a paste. Add 1/4 cup water, 1 Tbsp fish sauce and 1 Tbsp lime juice. Simmer 3‑4 minutes, stirring, until the sauce thickens slightly.

    Time: PT5M

11. Toss Wings in Sauce

    Transfer the double‑fried wings to a large bowl, pour the hot sauce over them, and toss until every wing is glossy and coated.

    Time: PT2M

Nutrition Facts

Calories

300

Protein

20 g

Carbohydrates

12 g

Fat

18 g

Fiber

1 g