Fish Sauce Wings
Fish Sauce Wings is a medium Thai recipe that serves 4. 350 calories per serving. Recipe by Derek Chen on YouTube.
Prep: 35 min | Cook: 18 min | Total: 1 hr 8 min
Cost: $8.80 total, $2.20 per serving
Ingredients
- 2 lb Chicken Wings (bone‑in, skin‑on)
- 1 tsp Salt (fine sea salt)
- ½ tsp Black Pepper (freshly ground)
- 1 tsp Garlic Powder
- 1 tsp Paprika
- 2 tbsp Fish Sauce (Thai style, high quality)
- 6 pcs Garlic Cloves (minced for sauté)
- 2 tbsp Vegetable Oil (for sautéing garlic)
- 2 tbsp Sugar (granulated)
- ¼ cup Water
- 5 pcs Thai Bird’s Eye Chilies (thinly sliced, adjust to heat preference)
- 2 tbsp Lime Juice (freshly squeezed)
- 1 cup Rice Flour (gluten‑free)
- ½ cup Tapioca Starch
- 1 tsp Baking Powder
- 4 cups Vegetable Oil for Frying (use a high smoke‑point oil)
- 2 stalks Green Onion (thinly sliced for garnish)
Instructions
Season and Marinate Chicken
Pat the chicken wings dry, then toss them with salt, black pepper, garlic powder, paprika, and 2 tbsp fish sauce. Mix well and refrigerate for at least 3 hours or overnight for best flavor.
Time: PT5M
Prepare Fried Garlic
Mince 6 garlic cloves. Heat 2 tbsp vegetable oil in a skillet over medium heat, add the garlic and sauté until golden brown, about 3‑4 minutes. Transfer to a fine mesh strainer, discard the oil, and set the fried garlic aside for later.
Time: PT10M
Temperature: Medium heat
Make the Sauce
In a saucepan combine 2 tbsp sugar, ¼ cup water, sliced Thai chilies, 2 tbsp lime juice, and 3 tbsp fish sauce. Bring to a gentle boil, then simmer until the mixture thickens slightly, about 5‑6 minutes. Remove from heat and set aside.
Time: PT10M
Temperature: Medium heat
Prepare Flour Coating
In a large mixing bowl whisk together 1 cup rice flour, ½ cup tapioca starch, and 1 tsp baking powder until uniform.
Time: PT5M
Coat the Chicken
Remove the marinated wings from the fridge, letting excess liquid drip off. Toss the wings in the flour mixture, ensuring each piece is fully coated. Shake off any excess flour.
Time: PT5M
First Fry (350°F)
Heat the deep‑fry pot filled with oil to 350°F (175°C). Carefully lower the coated wings in batches, frying for 8 minutes until they begin to set but are not yet golden. Remove and let rest on a wire rack.
Time: PT13M
Temperature: 350°F
Second Fry (375°F)
Raise the oil temperature to 375°F (190°C). Return the wings to the oil and fry for an additional 2 minutes until deep golden and crispy. Transfer to a clean rack and let excess oil drip off.
Time: PT2M
Temperature: 375°F
Toss in Sauce and Garnish
Place the hot wings in a large bowl, pour the prepared sauce over them, and toss to coat evenly. Sprinkle the fried garlic and sliced green onion on top. Serve immediately while hot and crisp.
Time: PT3M
Nutrition Facts
- Calories
- 350
- Protein
- 20 g
- Carbohydrates
- 22 g
- Fat
- 18 g
- Fiber
- 1 g
Dietary info: Gluten‑free (rice flour & tapioca), Dairy‑free, Nut‑free
Allergens: Fish (fish sauce)
Ingredient Substitutions
- Instead of Chicken Wings: Chicken Drumettes
- Instead of Fish Sauce: Soy sauce with a dash of lime
- Instead of Vegetable Oil: Canola oil
- Instead of Sugar: Honey (use less)
- Instead of Thai Bird’s Eye Chilies: Jalapeño or serrano
- Instead of Lime Juice: Lemon juice
- Instead of Rice Flour: All‑purpose flour (will add gluten)
- Instead of Tapioca Starch: Cornstarch
- Instead of Vegetable Oil for Frying: Canola oil, Peanut oil
Equipment Needed
- Mixing Bowl
- Large Skillet or Frying Pan
- Saucepan
- Deep Fry Pot or Large Pot
- Fine Mesh Strainer
- Tongs
- Cutting Board
- Chef’s Knife
- Thermometer (optional)
Critical Steps — Do Not Skip
- Marinating the wings for at least 3 hours (or overnight)
- Maintaining oil temperature during the double‑fry (350°F then 375°F)
- Ensuring the sauce thickens before tossing the wings
Chef Tips from the Video
- Use a kitchen thermometer for precise oil temperature
- For extra crunch, add a pinch of cornstarch to the flour mixture
- If you prefer less heat, remove the seeds from the Thai chilies
Troubleshooting
Wings are soggy after frying
Make sure the oil stays at the target temperature; increase the second fry to 3‑4 minutes if needed.
Sauce is too thin
Simmer the sauce a few minutes longer until it coats the back of a spoon.
Wings are too salty
Rinse the marinated wings briefly under cold water and pat dry before coating.
Storage
Refrigerator: Store in an airtight container for up to 3 days; reheat in a hot oven to retain crispness
Freezer: Cool completely, then freeze in a sealed bag for up to 1 month; re‑fry from frozen for best texture
Room temperature: Not recommended; the sauce contains fish sauce and may spoil
Make-Ahead Tips
- Marinate the wings a day ahead for deeper flavor
- Prepare the sauce up to 2 hours in advance and keep warm
- Fried garlic can be made ahead and stored in a dry jar
Frequently Asked Questions
What is the cultural significance and history of Fish Sauce Chicken Wings in Thai cuisine?
While chicken wings are not a traditional Thai street‑food staple, the use of fish sauce, lime, and bird’s eye chilies reflects classic Thai flavor pillars of salty, sour, sweet, and spicy. Modern Thai‑inspired wing recipes have become popular in bars and night markets as a fusion snack.
What are the traditional regional variations of fish‑sauce‑based wing dishes in Thailand?
In Central Thailand, wings are often glazed with tamarind and palm sugar, while in the Isan region they may feature fermented fish sauce (pla ra) and roasted rice powder for a smoky note. The recipe here leans toward a Bangkok‑style balance of sweet, sour, and heat.
How is Fish Sauce Chicken Wings traditionally served in Thai street food culture?
They are typically served hot, sprinkled with fried garlic, fresh cilantro or green onion, and a side of sliced cucumber to cut the heat. The wings are eaten by hand, often alongside a cold beer.
What occasions or celebrations feature Fish Sauce Chicken Wings in Thai or Asian gatherings?
These wings are popular at casual gatherings, sports‑watch parties, and as bar snacks during festivals like Songkran. Their bold flavor makes them a crowd‑pleaser for both everyday meals and festive occasions.
What other Thai dishes pair well with Fish Sauce Chicken Wings?
Serve them with papaya salad (som tam), sticky rice, or a cooling cucumber‑mint raita. A light coconut‑lime soup also balances the heat of the wings nicely.
What makes Fish Sauce Chicken Wings special compared to typical American buffalo wings?
Instead of a vinegar‑based hot sauce, these wings use a sweet‑tangy glaze built on fish sauce, lime juice, and Thai chilies, delivering a complex umami depth and a bright citrus finish that sets them apart from classic buffalo flavor.
What are the most common mistakes to avoid when making Fish Sauce Chicken Wings?
Common errors include over‑marinating (which can make the meat too salty), letting oil temperature drop during frying, and not thickening the sauce enough. Follow the double‑fry method and keep the sauce simmering until glossy.
Why does this recipe use a double‑fry technique instead of a single fry?
The first fry cooks the meat through while setting the coating; the second, hotter fry quickly crisps the exterior without overcooking the interior, resulting in a light, crunchy crust that stays crisp after saucing.
Can I make Fish Sauce Chicken Wings ahead of time and how should I store them?
Yes. Marinate the wings up to 24 hours, and the sauce can be prepared up to 2 hours ahead. After frying, store the wings in a sealed container in the fridge and re‑heat in a hot oven (375°F) before tossing in the sauce to retain crispness.
What does the YouTube channel Derek Chen specialize in?
The YouTube channel Derek Chen focuses on Asian‑inspired comfort foods, offering step‑by‑step tutorials that blend traditional flavors with modern cooking techniques for home cooks.
How does the YouTube channel Derek Chen's approach to Thai‑style cooking differ from other cooking channels?
Derek Chen emphasizes precise temperature control, such as the double‑fry method, and often incorporates quick marinades and sauces that can be made with pantry‑friendly ingredients, setting his style apart from channels that rely on more elaborate preparations.
Last updated: August 30, 2026
