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.
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.
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.
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.
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.
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.
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
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!
This post is part of a collaboration with The Asian American Foundation (TAAF). All opinions…
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