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Crispy Thai Fish Sauce Wings

These wings offer a crispy, savory delight infused with the umami richness of fish sauce, making them a guaranteed crowd-pleaser.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Thai
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 lb chicken wing flats Look for fresh, free-range chicken wings for the best flavor and texture.
  • 1.5 Tbsp fish sauce The key to that amazing umami flavor.
  • 0.5 tsp ground white or black pepper Adds a welcome hint of spice, optional.
  • 1/4 to 1/3 cup regular rice flour Contributes to the wings’ incredible crispiness.
  • to taste serving sweet chili sauce for dipping Pairs perfectly with the salty, crispy wings.

Method
 

Marination
  1. In a large dish or zip-top bag, toss the chicken wing flats with the fish sauce until well coated. Let them marinate for 20-30 minutes, flipping halfway through.
Preparation
  1. Remove the wings from the marinade and pat them dry with paper towels. Sprinkle with ground pepper if using, and press it gently onto the skin.
  2. Sift the rice flour over both sides of the wings, shaking off the excess.
Cooking
  1. Choose your cooking method: Shallow Frying, Deep Frying, or Air Frying, as described in the article.
  2. Shallow Frying: Heat oil in a skillet over medium heat. Fry the wings for about 4 minutes on the thicker side until golden brown, then flip and cook for an additional 2-3 minutes.
  3. Deep Frying: Heat oil to 375°F (190°C), and fry the wings for 4-5 minutes.
  4. Air Frying: Spray wings with oil and air fry at 400°F (200°C) for 12-15 minutes, flipping halfway.
Serving
  1. Plate the hot wings and serve with sweet chili sauce on the side.

Notes

Make sure the chicken wings are at room temperature before marinating. Store leftovers in an airtight container in the fridge for up to 3 days.