Fish Sauce Wings
Fish Sauce Wings
Ingredients
For the Wings
- 2 1/2 pounds chicken wings, flats and drumettes separated, patted very dry
- 1/4 cup cornstarch
- 1/2 teaspoon black pepper
- 3 cups vegetable oil, for frying, or as needed
For the Fish Sauce Glaze
- 1/4 cup fish sauce, good quality
- 1/4 cup granulated sugar
- 1/4 cup water
- 1 tablespoon rice vinegar
- 2 garlic, cloves, minced
- 1/2 teaspoon red pepper flakes, or to taste
For Garnish
- 2 scallions, thinly sliced
- 1 teaspoon sesame seeds, toasted
Instructions
- 1
In a large bowl, combine the patted dry chicken wings with cornstarch and black pepper. Toss until the wings are evenly coated. Cover the bowl and refrigerate for at least 1 hour (or up to 4 hours) to allow the cornstarch to adhere well and help create a crispy crust.
⏱️ 60 min
- 2
While the wings are chilling, prepare the fish sauce glaze. In a small saucepan, combine the fish sauce, granulated sugar, water, rice vinegar, minced garlic, and red pepper flakes. Bring the mixture to a simmer over medium heat, stirring until the sugar is fully dissolved. Reduce the heat to low and continue to simmer gently for 5-7 minutes, or until the sauce slightly thickens to a syrupy consistency. Remove from heat and set aside.
⏱️ 10 min
- 3
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F. If you don't have a thermometer, a small piece of chicken should sizzle immediately when dropped in.
⏱️ 5 min•🌡️ 350
- 4
Carefully add the chicken wings to the hot oil in batches, ensuring not to overcrowd the pot. Fry for 6-8 minutes per batch, turning occasionally, until the wings are golden brown and cooked through. The internal temperature should reach 165°F.
⏱️ 15 min•🌡️ 350
- 5
Using a slotted spoon or spider, transfer the fried wings to a wire rack set over a baking sheet to drain any excess oil. Repeat with the remaining batches of chicken wings.
⏱️ 5 min
- 6
In a large clean bowl, add the hot fried chicken wings. Pour the prepared fish sauce glaze over the wings and toss immediately until all the wings are evenly coated.
⏱️ 3 min
- 7
Transfer the glazed wings to a serving platter. Garnish with sliced scallions and toasted sesame seeds. Serve hot and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Fish Sauce Wings
For the Wings
- 2 1/2 pounds chicken wings, flats and drumettes separated, patted very dry
- 1/4 cup cornstarch
- 1/2 teaspoon black pepper
- 3 cups vegetable oil, for frying, or as needed
For the Fish Sauce Glaze
- 1/4 cup fish sauce, good quality
- 1/4 cup granulated sugar
- 1/4 cup water
- 1 tablespoon rice vinegar
- 2 garlic, cloves, minced
- 1/2 teaspoon red pepper flakes, or to taste
For Garnish
- 2 scallions, thinly sliced
- 1 teaspoon sesame seeds, toasted
Instructions
- 1
In a large bowl, combine the patted dry chicken wings with cornstarch and black pepper. Toss until the wings are evenly coated. Cover the bowl and refrigerate for at least 1 hour (or up to 4 hours) to allow the cornstarch to adhere well and help create a crispy crust.
⏱️ 60 min - 2
While the wings are chilling, prepare the fish sauce glaze. In a small saucepan, combine the fish sauce, granulated sugar, water, rice vinegar, minced garlic, and red pepper flakes. Bring the mixture to a simmer over medium heat, stirring until the sugar is fully dissolved. Reduce the heat to low and continue to simmer gently for 5-7 minutes, or until the sauce slightly thickens to a syrupy consistency. Remove from heat and set aside.
⏱️ 10 min - 3
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F. If you don't have a thermometer, a small piece of chicken should sizzle immediately when dropped in.
⏱️ 5 min•🌡️ 350 - 4
Carefully add the chicken wings to the hot oil in batches, ensuring not to overcrowd the pot. Fry for 6-8 minutes per batch, turning occasionally, until the wings are golden brown and cooked through. The internal temperature should reach 165°F.
⏱️ 15 min•🌡️ 350 - 5
Using a slotted spoon or spider, transfer the fried wings to a wire rack set over a baking sheet to drain any excess oil. Repeat with the remaining batches of chicken wings.
⏱️ 5 min - 6
In a large clean bowl, add the hot fried chicken wings. Pour the prepared fish sauce glaze over the wings and toss immediately until all the wings are evenly coated.
⏱️ 3 min - 7
Transfer the glazed wings to a serving platter. Garnish with sliced scallions and toasted sesame seeds. Serve hot and enjoy!
⏱️ 2 min