I put that on everything, and in my heart of hearts, I truly believe I have the very best fish sauce wings on the internet. I’d put these wings up against any other wing, and they’d still come out on top. If there was only one single recipe of mine that I wanted you to try, this is definitely the one.
What are fish sauce wings?
Fish sauce wings start out like any other deep-fried wings, but the fish sauce glaze is where they really stand out. The fish sauce adds the savory and umami components, the sugar adds a touch of sweetness, and it’s all balanced out with the acidity from the lime. Then, it’s taken to the next level with the addition of fresh herbs and spices like cilantro, green onions, and Thai chilies.
What makes these fish sauce wings the best?
I’ll start by saying that this recipe is a labor of love, and is a multi-step process to making them the very best fish sauce wings on the internet.
Step 1: Brining
Before we begin cooking, we want to ensure the wings are flavorful inside and out. We do this by brining the wings overnight in a solution of water, salt, and garlic. Brining the wings overnight will break down the muscle fibers in them, resulting in a more tender, juicy, and flavorful wing.
Other recipes call for marinating the wings in fish sauce, but in my opinion, that tends to be a little overkill, and the glaze’s flavor will carry through all the notes we’re looking for.
Step 2: Dry Batter
When the wings are done brining, we want to dry them completely with a kitchen towel. Then, we coat it in a mixture of cornstarch and baking powder. These coated wings will go on a cooling rack and into the fridge for half an hour. This will help remove remaining moisture from the skin of the wings and make them extra crispy.
Step 3: Wet Batter
We want to make a really light and thin batter, so the inspiration comes from the Japanese tempura batter. We use cold club soda in the batter; the carbonation helps reduce the overall density of the batter and creates little air pockets in the batter that will result in a light and ultra-crispy batter.
Step 4: Double Frying
These wings are fried twice; first at 250, then at 400.
The wings are double-fried to achieve a crispy exterior while ensuring the meat remains juicy and tender. The first frying is done at a lower temperature to cook the wings through without browning them too quickly – this also helps break down the wing’s collagen.
Then, after a resting period, the wings are fried again at a higher temperature to crisp up the skin and develop a golden-brown color. This double-frying method results in wings that are crispy on the outside and moist and flavorful on the inside, creating the perfect texture
Step 5: Fish Sauce Glaze
The culmination of all our hard work is coming together, and the last step is to make the glaze that will take our already delicious wings to peaks unimaginable.
Yes, I know there are many steps here, but I promise you it’s worth the blood, sweat, and tears.
If you’re looking for an easy weekday meal recipe, check out my char siu wings!
Fish Sauce Wings / Cánh Gà Chiên Nước Mắm
4
servings2
hours30
minutesIngredients
2 lbs chicken wings
- Brine:
2 quart water
3 tbsp salt
2 tbsp minced garlic
- Dry Batter:
3 tbsp cornstarch
1 tbsp baking powder
1 tsp salt
- Wet Batter:
1 cup rice flour/potato starch
2 tbsp cornstarch
1 tsp salt
1/2 cup club soda
- Fish Sauce Glaze:
2 tbsp oil
3 green onions
1 tbsp minced garlic
2 tbsp fish sauce
1/2 tbsp sugar
1/4 cup water
2 Thai chili
1 tsp lime juice
- Garnishes:
Green onion
Cilantro
Directions
- Brine:
- Combine water, salt, and minced garlic. Add chicken wings, and let that brine for a minimum of two hours. Overnight is better
- Then remove chicken wings from the brine and pat dry with a paper towel
- Dry Batter:
- In a mixing bowl, combine cornstarch, baking powder, and salt. Add dry wings and coat thoroughly. Place on a cooling rack in the fridge uncovered, to help pull out the remaining moisture from the chicken wing skin
- Wet Batter:
- In another mixing bowl, combine potato starch, cornstarch, salt, and cold club soda. Add wings to wet batter
- Deep Fry:
- Heat oil to 250 degrees in a pot and deep fry to cook through. Cook wings in batches to not overcrowd the pot
- Increase oil temperature to 400 degrees and deep fry chicken wings a second time to achieve a crunchy texture
- Fish Sauce Glaze
- In a pan, add oil, stir fry green onions and minced garlic until fragrant. Add fish sauce, water, thai chili, and lime juice
- Toss wings in sauce, and garnish with green onions and cilantro
Recipe Video
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