Fish Sauce Wings
The crispiest wings, drizzled with a spicy umami sauce, made with an air fryer, are the perfect game-day snack. This version of fish sauce wings is Lao inspired with the use of a thickened jeow som sauce that brings in the heat. The flavors come from the mixture of fish sauce, sugar, limes, and peppers.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 pounds whole chicken wings (14 drummettes)
- 4 garlic cloves, minced
- 3 tbsp oyster sauce
- 1 tbsp golden mountain seasoning sauce
- 1 tsp msg
- Freshly ground black pepper
- Garnish with fried garlic
- Garnish with cilantro leaves
- 1/4 cup corn starch
- 1/4 cup Sticky rice flour
- ½ tsp Baking powder
- 1 tsp Salt
- 1/2 cup granulated sugar
- ¼ cup water
- ¼ cup lime juice
- ¼ cup fish sauce
- 6 Bird eye chilies
Instructions
- 1
Prep the ingredients: Press garlic into a paste using a garlic press. Juice limes and finely mince bird’s eye chilies.
- 2
Lay paper towels on a tray, place drumettes on top, and pat dry with another paper towel.
- 3
Marinate the wings: Transfer wings to a bowl, season with minced garlic, oyster sauce, Golden Mountain seasoning, MSG, and pepper. Mix well, cover, and refrigerate for 30 minutes or overnight.
- 4
To make the sauce: Caramelize sugar in a pan over medium high heat, then add water, lime juice, fish sauce, and chilies. Stir until thickened and set aside to cool.
- 5
Mix cornstarch, sticky rice flour, baking powder, and salt for the coating. Coat wings in flour mixture, shake off excess, and place in a pan. Spray with oil.
- 6
Air fry wings at 400°F for 20 minutes, flip, spray with oil, and fry another 5–10 minutes until crispy.
- 7
Toss wings in half of the sauce, sprinkle with fried garlic, and garnish with cilantro.