Fish Sauce Wings (3-Ingredient Recipe!)

Ingredients

• 1 kg Chicken Wing Flats (flat wing sections only, skin on)
• 45 ml Fish Sauce (Thai fish sauce (Nam Pla))
• 0.5 tsp Ground White Pepper (optional, for subtle heat)
• 60 g Rice Flour (for coating; can use cornstarch instead)
• 480 ml Vegetable Oil (high smoke‑point oil for shallow frying)

Instructions

1. Marinate wings in fish sauce

   Place the chicken wing flats in a flat dish, pour the fish sauce over them, and toss until every piece is evenly coated. Let the wings sit for 30 minutes, flipping once halfway through.

   Time: PT30M

2. Pat dry the wings

   Remove the wings from the dish, lay them on paper towels and pat both sides dry to remove excess moisture.

   Time: PT5M

3. Season with white pepper (optional)

   Sprinkle ground white pepper over the wings and give them a quick toss.

   Time: PT2M

4. Dust wings with rice flour

   Place rice flour in a fine mesh sieve. Gently shake the wings through the sieve so both sides are lightly coated, then shake off any excess flour.

   Time: PT5M

5. Heat oil for shallow frying

   Add vegetable oil to the frying pan to a depth of about 1/4 inch. Heat over medium‑high until the oil shimmers, about 5 minutes.

   Time: PT5M

   Temperature: 350°F

6. Fry wings, skin side down

   Place the wings skin side down in the hot oil. Fry for 4–5 minutes until the skin turns deep golden brown.

   Time: PT5M

   Temperature: 350°F

7. Flip and finish cooking

   Turn the wings over and fry the other side for 3–4 minutes, reducing heat slightly if needed, until crisp and cooked through.

   Time: PT4M

   Temperature: 350°F

8. Drain and serve

   Remove the wings with tongs and place on fresh paper towels to absorb excess oil. Serve hot, ideally with a cold beer.

   Time: PT2M

Nutrition Facts

Calories

500

Protein

30 g

Carbohydrates

15 g

Fat

35 g

Fiber

1 g