Crispy Thai Fish Sauce Wings

Step 1

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 20-30 minutes, flipping or stirring them half way through.

Step 2

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.

Step 3

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. (If making a lot you can just put the wings in a large mixing bowl and toss with rice flour, but for one batch I find this method is easy and uses less flour.)

Step 4

At this point you can deep fry the wings, or shallow fry them as I did in the video.

Step 5

, fill a 12-inch skillet with just a thin layer of oil, about 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.

Step 6

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.

Step 7

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

Step 8

(not as crispy): Place the wings in the basket, thicker-skin side up, and spray or brush the wings with oil. Air fry at 400°F (200°C) for 12-15 minutes or until cooked through. I don't find it necessary to flip them as you want to maximize the crispness of the top side.

Step 9

Serve while still hot with a cold beverage! If you want, you can also serve with sweet chili sauce.