Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
Thai chicken wings

Thai Fish Sauce Wings

  • Author: Pailin Chongchitnant
  • Yield: 12-14 wings

Ingredients

  • 1 lb chicken wing flats (also known as wingettes)
  • 1 1/2 Tbsp fish sauce
  • 1/2 tsp ground white pepper (optional)
  • 1/41/3 cup rice flour

Shop Ingredients and Tools I use


Instructions

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. Note: When you shallow fry wings the oil will “jump” a lot more than when you deep fry, so if choosing to shallow fry, make sure you have a mesh screen to prevent oil from jumping on to you! 

To deep fry, heat the oil to 375°F and fry for 4-5 minutes or until golden brown and cooked through. 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!

Support Hot Thai Kitchen


NEVER MISS A RECIPE! Sign up for my monthly newsletter to stay up-to-date on all recipes, events and news!
Holler Box