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Fish Sauce Chicken Wings

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Vietnamese-style chicken wings marinated in a fish sauce, garlic, and sugar mixture, coated in rice flour and cornstarch, baked to crispy perfection, then tossed in a spicy fish sauce glaze.

Ingredients

Scale
  • 8 garlic cloves (finely chopped)
  • 1/8 teaspoon salt
  • 1/4 cup warm water
  • 1/4–1/2 cup fish sauce (Red Boat, Phu Quoc, or Three Crabs brand recommended)
  • 1/2 cup superfine sugar
  • 1½ pounds chicken wings (about 12 wings, split at the joint; discard wingtips)
  • 2/3 cup rice flour
  • 2 tablespoons cornstarch
  • 1/4 cup water
  • 1–2 teaspoons Thai chili paste (naam phrik pao)

Instructions

  1. Mince the garlic with the salt using a garlic press, add the warm water and let sit for 10 minutes.
  2. Add the fish sauce and sugar to the garlic mixture, stirring until dissolved.
  3. Place chicken wings in a bowl with 1/2 cup of the fish sauce mixture and toss to coat. Marinate for 4 hours or overnight. Reserve the remaining fish sauce mixture in the refrigerator.
  4. Drain the wings in a colander for 15 minutes to remove excess marinade.
  5. Mix rice flour and cornstarch in a bowl. Toss wings in the flour mixture until coated.
  6. Bake wings at 475°F for 24 minutes, flipping halfway through.
  7. Halfway through baking, make the glaze by adding 1/4 cup water to the reserved fish sauce mixture and heating in a wok.
  8. Add Thai chili paste to the glaze, bring to a boil, then reduce for 1-2 minutes until slightly thickened.
  9. Toss baked wings in the glaze for about 1 minute to coat evenly.
  10. Serve wings with sliced cucumbers on the side.

Notes

Marinating the wings overnight intensifies the flavor, but 4 hours is sufficient. Baking at high heat creates a crispy skin without deep frying. Adjust fish sauce quantity based on your salt and umami preference.

Nutrition

Find it online: https://www.receipster.com/fish-sauce-wings/

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