Serves: 6
Prep Time: 25 minutes
Cook Time: 2 hours
Fish sauce wings are a snack I didn’t think I’d become obsessed with, but here we are.
Ingredients
Marinade
2.2 lb chicken wings
2 tsp garlic powder
½ tbs fish sauce
1 ½ tsp pepper
1 tsp chicken bouillon powder
¼ tsp salt
Sauce
10 cloves garlic, finely chopped + 2 cloves for later
2-3 green onion stalks, chopped
3 red shallot, finely chopped
1-2 birds eye chilis, finely chopped, optional
4 tbs brown sugar
3 tbs fish sauce
6 tbs oil
3 tbs lime juice
4 tbs water
Batter
½ cup corn starch
½ tsp baking powder
Oil, for frying
Garnish
White onion, sliced thin, lightly fried
Jalapeño, sliced thin, lightly fried
Instructions
In a mixing bowl, make the marinade and let the chicken marinate for a minimum of 30 minutes or overnight.
In a small sauté pan over low heat, add in 2 tbs of oil, the chopped garlic and let it fry until lightly golden. Set it aside on a paper towel for later.
In a gallon sized zip lock bag, add in the batter ingredients, the wings and make sure to shake and coat the wings evenly.
In a frying pot or wok, add oil in and let it heat up over medium heat. Then add in your wings and let them cook for 5 minutes on each side or until lightly golden brown and cooked. Set aside on a rack over a paper towel lined baking sheet.
Bring the heat up to high and fry the wings for a second time for about 2 minutes. Transfer back to the rack.
Then using a mortar and pestle, mash an extra 1-2 cloves of garlic and your Birds Eye chilies until well incorporated, then set it aside as you work on the sauce.
In a saucepan, add in 4 tbsp oil and brown the chopped red shallots. Then add in the sugar, fish sauce, smashed garlic and chili, and water. Stir and let the mixture caramelize for 12-15 minutes or until it becomes slightly thicker in consistency. Then stir in the lime juice and green onions.
Taste and adjust flavors as desired.
Optional: strain the sauce.
Optional: plate the wings on top of the sauce, instead of tossing.
Mix the fried wings back into the cooled sauce and toss until all are evenly coated.
Plate up and garnish with the fried chopped garlic, and some lightly pan fried white onions and jalapeño slices. Enjoy!
Note: It never hurts to double the sauce recipe, sometimes I do that since I love having extra.
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