Fish Sauce Wings

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. 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

7. 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

8. 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