Crispy Homemade Chicken wings in Fish Sauce Recipe • Thai style •ThaiChef food

Ingredients

• 15 pieces Chicken Wings (Score the skin with a sharp knife to ensure even cooking)
• 1 tablespoon Soy Sauce (Light soy sauce for marinating)
• 1 tablespoon Fish Sauce (Authentic Thai fish sauce adds salty umami)
• 1 teaspoon Granulated Sugar (Balances the saltiness of the fish sauce)
• ½ teaspoon Black Pepper (Freshly ground)
• 2 tablespoons All‑Purpose Flour (For the batter)
• 2 tablespoons Cornstarch (Creates extra crispness)
• ¼ cup Water (Adjust batter consistency; room temperature)
• 2 cups Vegetable Oil (For deep‑frying; use a high smoke‑point oil)

Instructions

1. Score the Wings

   Using a sharp knife, lightly cut shallow slashes across the skin of each wing (about 2‑3 cuts per wing) to help the batter adhere and ensure even cooking.

   Time: PT5M

2. Marinate

   Place the scored wings in a bowl, add soy sauce, fish sauce, sugar, and black pepper. Toss to coat, then cover and refrigerate for 30 minutes.

   Time: PT30M

3. Prepare the Batter

   In a clean mixing bowl combine flour, cornstarch, and water. Whisk until smooth; the batter should be the consistency of a thin pancake batter—runny enough to coat but not drip excessively.

   Time: PT5M

4. Heat the Oil

   Pour vegetable oil into the deep‑frying pan to a depth of about 1‑1.5 inches. Heat over medium‑high heat until the oil reaches 350°F (175°C). Use a thermometer or test with a drop of batter—it should sizzle and rise to the surface quickly.

   Time: PT5M

   Temperature: 350°F

5. Coat and Fry First Side

   Working in batches, dip each wing into the batter, letting excess drip off, then gently lower into the hot oil. Fry without moving for about 3‑4 minutes until the batter sets and turns light golden.

   Time: PT5M

   Temperature: 350°F

6. Flip and Fry Second Side

   Turn the wings using tongs and fry another 3‑4 minutes until both sides are deep golden‑brown and the chicken is cooked through (internal temp ≈ 165°F/74°C).

   Time: PT5M

   Temperature: 350°F

7. Drain and Rest

   Remove the wings with a slotted spoon or tongs and place on a plate lined with paper towels to absorb excess oil. Let rest for 2 minutes; the crust will firm up.

   Time: PT2M

8. Serve

   Arrange the crispy wings on a serving platter. Serve hot with lime wedges and a side of sweet chili sauce if desired.

   Time: PT1M

Nutrition Facts

Calories

300

Protein

20 g

Carbohydrates

10 g

Fat

20 g

Fiber

0 g