Vietnamese · Dinner
Crispy Fish Sauce Chicken Wings (Gluten-Free)
Chicken wings double-fried until the skin shatters, then tossed in a caramelized fish sauce glaze built from garlic, sugar and lime. A gluten-free cornstarch dredge keeps the crust light and audibly crisp. Finished with scallion and peanuts, this delivers the salty-sweet-funky balance central to Vietnamese fish sauce wings.
$5
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
601Calories
33.4gProtein
41.8gFat
22.3gCarbs
10.2gSugar
1.2gFiber
1853mgSodium
221mgChol
10.7gSat Fat
412mgPotassium
38mgCalcium
2.1mgIron
0.6mcgVitamin B12
5.6mgVitamin C
gluten-free
gluten-free
Instructions
1
Prep
Pat chicken wings dry and season with salt and black pepper. Toss with cornstarch and rice flour until evenly coated.
2
Rest
Let the dredged wings sit uncovered on a rack for 10 minutes.
3
Fry
Heat vegetable oil to 300°F and fry wings for 8 minutes until pale golden and cooked through.
4
Fry
Raise oil to 375°F and fry wings 3 to 4 minutes until deep golden brown and crispy.
5
Reduce
Melt butter over medium heat, add minced garlic for 30 seconds, then stir in fish sauce and brown sugar. Simmer 2 to 3 minutes until syrupy, then stir in lime juice.
6
Toss
Add fried wings to the glaze and toss over low heat for 1 minute until evenly lacquered.
7
Plate
Pile wings onto a plate and scatter sliced scallion and chopped peanuts over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 19 oz534g chicken wings
- 4 tbsp4 tbsp cornstarch
- 2 tbsp2 tbsp rice flour
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 cup480ml vegetable oil, for frying (about 15% absorbed)
- 6 cloves6 cloves garlic
- 4 tbsp4 tbsp fish sauce
- 3 tbsp3 tbsp brown sugar
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp unsalted butter
- 22 scallion
- 2 tbsp2 tbsp peanuts
