Fish sauce chicken wings are a flavorful dish that combines the savory, salty, and umami taste of fish sauce with the crispy texture of fried or baked chicken wings. The wings are marinated in a mixture that includes fish sauce, garlic, sugar, and coated in a rich, glossy, sweet and sour glaze!
Pantry ingredients you probably already have:
- Fish sauce: A key ingredient, providing a deep umami flavor.
- Garlic: Adds a pungent aroma and taste.
- Sugar: Usually used to balance the saltiness of the fish sauce.
- Lime juice: Adds a fresh, tangy brightness to the wings.
- Chili: For a kick of heat, often fresh chilies or chili flakes are added.
- Coriander/Cilantro/Green onions: These herbs are often sprinkled over the wings for garnish and freshness.
They make the perfect party snack!
1. Crispy Texture
The double drying method creates a crispy exterior while staying tender and juicy on the inside, providing a satisfying crunch with every bite.
2. Perfect Snack Size:
Chicken wings are small, easy to eat with your hands, and perfect for sharing. This makes them a fun and social food that encourages sharing at gatherings, parties, or casual snacking.
3. Budget Friendly
Chicken wings are an affordable cut of meat, you can usually purchase big batches of chicken wings from your local supermarket or butcher. I spent a total of £3 on this dish and it served 2-3 people!
4. Easily customisable
You can adjust the spice level, sweetness, or tartness to your liking, making it versatile for any palate. Whether you prefer mild or spicy, you can easily tailor the wings to match your flavor preferences. This combination of bold flavors, satisfying texture, and ease of eating is what makes fish sauce chicken wings a top-tier snack, especially for parties or game nights!
- Authentic Thai fish sauce
- Made from fresh anchovies and salt
- Naturally fermented for 18 months to achieve quality fish sauce
- Can be used for stir-frying, marinating and also for dipping
Ingredients:
Marinade (24 hours for best flavour)
10-12 wingettes
Garlic powder
White pepper
Salt
Glaze
2 tbl fish sauce
2 tbl sugar
1/2 water
Whole lime (dependant on how acidic you want it!)
Chilli, finely chopped (optional)
Garlic, minced (optional)
Coriander, finely chopped
Frying
Neutral oil
Equal parts of cornstarch / tapioca starch
- JUST TWO INGREDIENTS: We use only sea salt and black anchovies caught off of the crystal clear waters of Vietnam’s Phú Quốc archipelago
- 100% PURE FLAVOR: Our first press fish sauce is first press and 40N, which means that it has high protein content (more fish = more flavor)
- EFFORTLESSLY ADD UMAMI: Use in sauces, marinades, dressings, soups, broths & stocks, fried rice, and vegetables.
Steps:
1. Marinate the chicken and store in the fridge (overnight is best but if you don’t have time, minimum 30 minutes! You may just need to add more fish sauce to your glaze because it didn’t spend a lot of time marinating).
2. OPTIONAL: add minced garlic to oil over low heat, once golden brown, drain and set aside.
3. Combine cornstarch and tapioca, toss wings and really get in there to make sure every surface is coated.
4. First fry to achieve a semi-golden colour but the focus is to cook the chicken. Should take 6-8 minutes depending on the size of your pot. Rest in a cooling rack, then turn up the heat for the second batch fry. This should become crispy golden brown within 3-5 minutes. Rest while you make the glaze.
5. You can make the glaze in advance by combining everything and heating it up when your wings are almost ready. Reduce this until it’s thick and glossy.
6. Toss the wings in once it has cooled, add your garlic, and enjoy!
- LENGTHENED SIZE: Cooking chopsticks length is about 38cm/14.9inch. Ergonomic size, suitable for hot pot, deep-fried, picking up noodles, to keep your hands away from the heat or splash oil.
- COMFORTABLE TO HOLD: This long chopsticks is rounded square grip, non-slip, without burrs, make these natural wood chopsticks easier to hold. Key Product Features
