Fish Sauce Wings – 3 Ingredients Only!
These fish sauce wings have 3 ingredients…yet they are some of the most addictive, munchy wings ever! This is a classic Thai appetizer, popular especially when people have a cold beer in their hands! Salty, crispy, and so satisfying. Typically they are deep fried, but I have found that shallow-frying works just as well. Give the first side (the side with thicker skin) lots of time to brown and crisp up, and cook the other side just until the chicken is done, and you’ll have chicken with crispy skin and still juicy on the inside!
WANT MORE FRIED CHICKEN? Check out my Hot Thai Chicken recipe
Makes 12-14 wings
- 1 lb chicken wing flats (also known as wingettes)
- 1 1/2 Tbsp fish sauce
- 1/2 tsp ground white pepper (optional)
- 1/4 – 1/3 cup rice flour
TIP: I recommend using a splatter guard if you are shallow frying the chicken (the mesh thing I place over my pan) to keep most of the oil splatters in the pan. I find that shallow frying wings creates more aggressive splattering than deep frying…so it’s a price to pay for using less oil!
In a dish just large enough to hold all the chicken wings in one layer, or in a zip-top bag, toss the chicken wings with the fish sauce well. Let the wings marinade for 30 minutes, flipping them half way through.
Remove the wings from the marinade and pat them dry with paper towel. If using, sprinkle ground pepper all over the wings and press it onto the skin.
Lay the wings in one layer on a plate and sift rice flour evenly over them, then flip the wings and sift the flour over the other side. Transfer the wings into the sieve and shake off any excess flour; you want the wings to be entirely coated with a thin layer of flour.
At this point you can deep fry the wings, or shallow fry them as I did in the video. To shallow fry, fill a 12-inch skillet with just a thin layer of oil, no more than 1/4 inch deep. Once the oil is hot, place the wings, thick skin side down, and fly without moving them for about 4 minutes over medium heat until the skin has a deep golden brown colour.
Once the skin has developed a deep brown colour, flip and fry the other side just until the chicken in cooked, 2-3 more minutes. Don’t worry about trying to get this side crispy, you don’t want to fry for too long and overcook the chicken. Remove from pan and drain on paper towel.
If you pull the chicken out and realize the skin on the top side is still soft and moist, you can put them back into the pan and refry them until the skin comes out dry and crisp.
Serve while still hot with a cold beverage!