Fish Sauce Wings
Author: Dominique Cook
Serves: 6
Ingredients
- ¼ cup warm water
- 1 tsp kosher salt
- ½ cup fish sauce
- 2-4 tbsp sugar (if you want the wings to taste less sweet add only 2 tbsp)
- 8 cloves of garlic, smashed and peeled
- 3 lbs chicken wings
- ¼ cup all purpose flour
- ¼ cup rice flour
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ½ tsp cayenne pepper
- ¾ tsp salt
- oil, for frying (we like peanut, but you can use vegetable)
Instructions
- In a small bowl, combine warm water, salt, fish sauce, and sugar. Stir until the sugar is dissolved.
- Place the chicken wings in a gallon size freezer bag. Pour the fish sauce marinade over the chicken and toss in the garlic. Seal the bag and massage the marinade around the chicken through the bag. Place the bag in a baking dish with sides (this will protect you from any accidental spillage). Refrigerate overnight to marinade.
- minutes before frying take the chicken out of the fridge. This will help take the chill off of the chicken so it cooks more evenly.
- In a large dutch oven (or heavy bottom pot), pour enough oil to reach a depth of 2 inches. Heat the oil over medium heat until it reaches 350°.
- In a medium size bowl (or clean gallon freezer bag), combine and stir together the all purpose flour, rice flour, garlic powder, onion powder and cayenne powder and salt.
- Drain the chicken in a colander. Toss a few pieces of the chicken in the flour at a time. Coat evenly. If using the freezer bag, seal it and shake the chicken in the bag. Place the chicken pieces on a sheet pan and allow them to sit coated. This will help the flours to stick to the chicken and form a tighter crust. Repeat the process with the remaining chicken.
- Starting with the chicken you coated first, place 2-3 chicken wings in the oil and fry for 7-9 minutes or until golden brown and cooked through. Drain on a rack. Repeat the process until all the chicken is fried. Serve immediately.
Recipe by Cooks and Kid at https://cooksandkid.com/fish-sauce-chicken-wings/