THESE SWEET AND STICKY FISH SAUCE CHICKEN WINGS ARE DELICIOUS AND ADDICTIVE!
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These sweet and sticky fish sauce chicken wings were inspired, of course, by the infamous Pok Pok fish sauce wings. Ever since I had those delicious, delicious wings, I have dreamed of replicating the recipe. OK, so I didn’t replicate it. But I believe this version is absolutely amazing, and so incredibly easy to make.
The sugar and garlic water used in the recipe caramelize the wings, giving them that sweet stickiness. Instead of using garlic in the marinade, I used the garlic water from a jar of chopped garlic. I find this method enables the wings to soak up the garlic flavor, as well as adding touch of vinegar to the marinade. And of course we add a bit of sugar to offset the intense flavor of the fish sauce and garlic. The tempura flour gives the wings a light crispy coating. For these wings, I prefer a very light coating as to not distract from the flavor of the wings.
And of course the fish sauce. The star of the show. It’s important to use a good one here as it will be the main flavor to your wings. I’ve tried a few different kinds, and have settled on my favorite, Red Boat 40. I find this has the best flavor, deeply intense, without being overly fishy (as if a fish sauce cannot be overly fishy?). Made with only 2 ingredients, black anchovies and sea salt, there is no added MSG or preservatives.
Combine all marinade ingredients and mix together with chicken wings. Let sit overnight in the fridge.
Remove wings from the refrigerator a couple hours before cooking to bring them to room temperature. If you put the cold wings in the hot oil, you will bring the temperature of the oil down, which could cause the wings to become soggy and oily instead of crisp. Heat oil in a cast iron skillet over medium-high heat. Oil should be about 400 degrees for frying. Drain chicken wings and pat dry with paper towels. Dredge the wings in the tempura flour and place in the hot oil.
Cook about 4-5 minutes on each side, or until golden brown.
Remove the wings and sprinkle with fried garlic and green onions immediately while they are still sizzling. Enjoy! Well….let them cool first, then enjoy!
- 1 tbsp. granulated sugar
- 1 tbsp. garlic water
- 1/4 cup fish sauce Sur La Table Red Boat 40°N Fish Sauce, 8.45 fl. oz.
- Juice of half a lime
- 1/2 cup water
- 2 lbs. chicken wingettes
- 1 cup tempura flour
- 1 cup vegetable oil or any high smoke oil for frying
- Fried garlic
- Green onion for garnish
Combine all marinade ingredients. Add wings, mix well and refrigerate overnight.
Remove wings from refrigerator a couple hours before cooking to bring them to room temperature. Heat oil in a cast iron skillet over medium-high heat. Oil should be about 400 degrees for frying. Drain marinade from chicken wings and pat dry with paper towels.
Dredge the chicken wings in the tempura flour and place in the hot oil.
Cook about 5 minutes on each side, or until golden brown.
Remove the wings and sprinkle with fried garlic and green onions immediately while they are still sizzling.