Fish Sauce Chicken Wings Recipe
These Fish Sauce Chicken Wings are a deliciously tangy and crispy treat featuring marinated wings baked to perfection and coated in a savory-sweet fish sauce glaze with a hint of heat from sriracha. Perfect as a flavorful appetizer or party snack, they balance aromatic garlic, umami fish sauce, and a lightly crunchy coating for irresistible wings that are best served fresh and hot.
- Prep Time: 20 minutes (including garlic mellowing and coating preparation)
- Cook Time: 25 minutes
- Total Time: 4 hours 45 minutes (including marinating time; active cooking about 45 minutes)
- Yield: 4 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Vietnamese
Ingredients
Marinade and Glaze
- 8 garlic cloves, chopped
- ⅛ teaspoon salt
- ¼ cup warm water
- ¼ cup fish sauce
- ½ cup superfine sugar
- 1-2 teaspoons sriracha
- ¼ cup water (for glaze)
Chicken Wings and Coating
- 1½ pounds chicken wings
- ⅔ cup rice flour
- 2 tablespoons cornstarch
Instructions
- Prepare the garlic marinade: Mince the garlic with the salt or use a garlic press and then mix in the salt. Add ¼ cup warm water and let the mixture sit for 10 minutes to mellow the garlic’s sharpness. Stir in the fish sauce and superfine sugar until completely dissolved, creating the marinade and glaze base.
- Marinate the wings: Place the chicken wings in a large bowl and pour over ½ cup of the fish sauce mixture. Toss well to coat evenly. Cover and refrigerate to marinate for at least 4 hours, preferably overnight, to allow the flavors to penetrate. Keep the remaining fish sauce mixture refrigerated for glazing later.
- Prepare for baking: Drain the marinated wings in a colander for 15 minutes to remove excess marinade. In a separate bowl, combine the rice flour and cornstarch. Toss the drained wings thoroughly in this dry mixture to coat them evenly, which will create a crisp crust when baked.
- Bake the wings: Preheat your oven to 475°F (245°C). Arrange the wings in a single layer on a wire rack set over a baking sheet to allow air circulation for crisping. Bake for 25 minutes, flipping the wings halfway through to ensure even browning and crisp texture on all sides.
- Make the glaze and finish wings: While baking, combine the reserved fish sauce mixture with ¼ cup water in a saucepan. Add sriracha to taste and bring to a boil. Let the sauce reduce for 1 to 2 minutes until slightly thickened. Once wings are baked, toss them in this warm glaze for about a minute until they are evenly coated and shiny.
- Serve: Serve the glazed chicken wings immediately while hot and crispy. They pair beautifully with cool, refreshing sliced cucumbers to balance the savory and spicy flavors.
Notes
- Marinating the wings overnight intensifies the flavor and tenderness.
- Using a wire rack on a baking sheet allows fat to drip and helps wings stay crisp during baking.
- Adjust the amount of sriracha in the glaze to control the spice level according to your preference.
- Superfine sugar dissolves more easily and ensures a smooth glaze.
- Serve with sliced cucumbers or a simple side salad for a refreshing contrast.
Find it online: https://flavorspath.com/fish-sauce-chicken-wings-recipe/
