Crispy Homemade Chicken wings in Fish Sauce Recipe • Thai style •ThaiChef food
Crispy Homemade Chicken wings in Fish Sauce Recipe • Thai style •ThaiChef food is a easy Thai recipe that serves 4. 300 calories per serving. Recipe by ThaiChef Food on YouTube.
Prep: 45 min | Cook: 12 min | Total: 1 hr 5 min
Cost: $5.69 total, $1.42 per serving
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
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
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
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
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
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
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
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
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
Dietary info: Contains gluten, Contains fish
Allergens: Wheat (flour), Soy (soy sauce), Fish (fish sauce)
Ingredient Substitutions
- Instead of Chicken Wings: Chicken drumettes
- Instead of Soy Sauce: Tamari
- Instead of Fish Sauce: Worcestershire sauce (less authentic)
- Instead of Granulated Sugar: Honey (use less)
- Instead of Black Pepper: White pepper
- Instead of All‑Purpose Flour: Rice flour (gluten‑free)
- Instead of Cornstarch: Potato starch
- Instead of Vegetable Oil: Canola oil, Peanut oil
Equipment Needed
- Mixing Bowl
- Deep Frying Pan or Wok
- Tongs
- Spatula
- Paper Towels
- Cooking Thermometer (optional)
Critical Steps — Do Not Skip
- Scoring the wings to allow batter adhesion
- Marinating for exactly 30 minutes (no longer)
- Maintaining oil temperature at 350°F throughout frying
- Ensuring batter consistency is neither too thick nor too thin
Chef Tips from the Video
- Use a light hand when scoring; shallow cuts are enough.
- A splash of rice vinegar in the batter adds a subtle tang and helps the crust stay crisp.
- For extra aroma, add a pinch of toasted garlic powder to the batter.
Troubleshooting
Batter is too thick and clumps on the wings.
Add a little more water (1‑2 tsp at a time) until the batter flows smoothly.
Wings are soggy after frying.
Make sure oil is at 350°F before adding wings and avoid overcrowding the pan; fry in small batches.
Wings are burnt on the outside but raw inside.
Lower the heat slightly to 325°F and increase frying time; check internal temperature with a meat thermometer.
Storage
Refrigerator: Store in an airtight container for up to 2 days; reheat in a hot oven (350°F) to regain crispness.
Freezer: Cool completely, then freeze in a single layer on a tray before transferring to a zip‑top bag; keep up to 1 month. Reheat from frozen in a preheated oven.
Room temperature: Do not leave at room temperature for more than 2 hours due to food safety.
Make-Ahead Tips
- Marinate the wings up to 4 hours ahead; keep refrigerated.
- Prepare the batter and keep it covered in the fridge for up to 30 minutes.
- Fry wings in advance and re‑crisp in a 350°F oven for 5‑7 minutes before serving.
Frequently Asked Questions
What is the cultural significance and history of Thai Crispy Chicken Wings in Thai cuisine?
Crispy fried chicken, known as "gai tod" in Thailand, is a beloved street‑food snack that dates back to the early 20th century when deep‑frying became popular in Bangkok. The addition of fish sauce to the batter reflects Thailand’s love for salty umami flavors, making these wings a modern twist on a classic.
What are the traditional regional variations of Thai Crispy Chicken Wings in Thailand?
In central Thailand, the wings are often marinated with soy and fish sauce as shown here. In the north, they may include fermented shrimp paste and fresh herbs, while southern versions add coconut milk or turmeric for a richer flavor profile.
How is Thai Crispy Chicken Wings traditionally served in Thailand?
They are typically served hot, sprinkled with a pinch of sea salt, and accompanied by fresh lime wedges and a side of sweet chili sauce. Street vendors often offer them on a banana leaf with a small bowl of pickled vegetables.
What occasions or celebrations is Thai Crispy Chicken Wings traditionally associated with in Thai culture?
These wings are popular at casual gatherings, night‑market outings, and as a snack during festivals like Songkran. They’re also a favorite party finger food for birthdays and family celebrations.
What makes Thai Crispy Chicken Wings special or unique in Thai cuisine?
The combination of a light fish‑sauce batter and a high‑heat deep‑fry creates a crisp, airy crust that retains the juicy tenderness of the chicken. The salty‑sweet balance is quintessentially Thai, setting it apart from Western fried chicken.
What are the most common mistakes to avoid when making Thai Crispy Chicken Wings at home?
Common errors include over‑marinating (which makes the skin soggy), using batter that’s too thick, and frying at the wrong oil temperature. Always keep the oil at 350°F and fry in small batches for the best crunch.
Why does this Thai Crispy Chicken Wings recipe use a flour‑cornstarch batter instead of a traditional egg wash?
The flour‑cornstarch mix creates a lighter, crispier coating because cornstarch inhibits gluten formation, giving the wings a delicate crunch that an egg‑based batter would not achieve.
Can I make Thai Crispy Chicken Wings ahead of time and how should I store them?
Yes. After frying, let the wings cool completely, then store in an airtight container in the refrigerator for up to 2 days. Re‑heat in a 350°F oven for 5‑7 minutes to restore crispness.
What texture and appearance should I look for when making Thai Crispy Chicken Wings?
The wings should have a uniformly golden‑brown crust that is dry to the touch. When broken, the batter should flake easily, and the meat inside should be moist and reach an internal temperature of 165°F.
How do I know when Thai Crispy Chicken Wings are done cooking?
The wings are done when the batter is deep golden‑brown, the oil returns to a steady sizzle after flipping, and a meat thermometer inserted into the thickest part reads 165°F (74°C).
What does the YouTube channel ThaiChef Food specialize in?
The YouTube channel ThaiChef Food specializes in authentic Thai home‑cooking tutorials, teaching viewers how to prepare classic Thai dishes from scratch with clear step‑by‑step guidance.
How does the YouTube channel ThaiChef Food's approach to Thai cooking differ from other Thai cooking channels?
ThaiChef Food focuses on practical, kitchen‑friendly techniques and emphasizes ingredient accessibility, often using everyday pantry items while still preserving traditional flavors, unlike some channels that rely on specialty equipment or hard‑to‑find ingredients.
Last updated: August 30, 2026
