Chicken Wings in Fish Sauce Recipe – Thai Special
Crispy, sticky, and deeply savory, Chicken Wings in Fish Sauce is a beloved Vietnamese-inspired dish. These wings are first fried to golden perfection, then tossed in a flavorful glaze made with fish sauce, garlic, and sugar. The result? A sweet-salty umami bomb with irresistible crunch and caramelization.
- Prep Time15 min
- Cook Time20 min
- Total Time35 min
Chicken Wings in Fish Sauce Ingredients:
- 1 kg (2.2 lbs) chicken wings, separated into drumettes and flats
- 1/2 cup cornstarch or rice flour (for extra crispiness)
- Oil for deep frying
For the sauce:
- 3 tbsp fish sauce
- 2 tbsp sugar (palm or white sugar)
- 1 tbsp water
- 4 cloves garlic, finely chopped
- 1–2 fresh red chilies, sliced (optional for heat)
- 1 tbsp lime juice (optional)
Prepare the Wings:
Pat chicken wings dry. Toss with cornstarch or rice flour until well coated.
Fry the Wings:
Heat oil in a deep pan or fryer over medium-high heat. Fry wings in batches until golden and crispy (about 8–10 minutes). Drain on paper towels.
Make the Sauce:
In a small pan, combine fish sauce, sugar, and water. Heat over low-medium heat until sugar dissolves and sauce thickens slightly. Add garlic and chilies; cook until fragrant (1–2 minutes). Optional: stir in lime juice.
Toss and Serve:
Add the fried wings to the sauce and toss quickly to coat. Serve hot, garnished with extra chilies or herbs if desired.
Recipe Notes :
Crispier Wings : Double-fry the wings for extra crunch—first at 160°C (320°F), then again at 190°C (375°F).
Fish Sauce Flavor : Use high-quality Vietnamese fish sauce (like Red Boat or Squid brand) for authentic taste.
Spice Level : Adjust chili to your heat preference or skip for a milder version.
Serving Suggestion : Great as a party snack or with jasmine rice and pickled veggies for a full meal.
Make Ahead Tip : You can fry the wings ahead and re-crisp in the oven, then toss in sauce right before serving.
