Fish Sauce Wings
What are fish sauce wings?
This fish sauce wing recipe is Lao inspired as the wings are smothered in a popular Lao dipping sauce called jeow som but this one is caramelized and thickened. Jeow som is a sweet, spicy, and sour sauce that is dipped with sticky rice. If you want the traditional recipe for it, check it out here. The wings are marinated with oyster sauce and fresh garlic. It's made healthier without the deep frying cooking method as this recipe uses an air fryer to make the wings extra crispy and crunchy.
Ingredients Needed to make fish sauce wings
Marinade
Chicken wings: Cut into flats and drumettes. Wings work best for this dish, but you can also use drumsticks.
Garlic cloves
Oyster sauce
Golden Mountain seasoning sauce: A popular Southeast Asian brand. If unavailable, substitute with Maggi sauce.
MSG: Enhances umami flavor.
Black pepper
Fried garlic: Use pre-made fried garlic for convenience.
Cilantro
Flour Mix
Corn starch: Helps achieve a crispy texture.
Sticky rice flour: its Lao food so we need to use this type of flour
Baking powder: Draws out moisture, making the wings extra crispy.
Kosher Salt
Sauce
White sugar: The large amount balances the saltiness of the fish sauce.
Lime juice: Fresh lime juice is preferred, as in traditional jeow som.
Fish sauce: Adjust the amount depending on the saltiness of the fish sauce used.
Bird’s eye chilies: Adjust to your preferred spice level.
Cooking Instructions
Marinating the Wings
Start by preparing the garlic. Using a garlic press is ideal for this recipe as it creates a paste that flavors the wings thoroughly or you can use garlic powder. Next, lay paper towels on a medium baking tray and place the drumettes in a single layer on top. Press another paper towel firmly over them to remove excess moisture. Once dry, toss the paper towels and transfer the wings to a mixing bowl. Season the wings with the minced garlic, three tablespoons of oyster sauce, a splash of Golden Mountain seasoning sauce, a pinch of MSG, and freshly ground black pepper. Mix well to coat the wings evenly, cover the bowl with plastic wrap, and refrigerate for at least 30 minutes or overnight for more flavor.
Make the Fish Sauce Glaze (Jeow Som Sauce)
While the wings are marinating, prepare the sauce. Cut limes in half and juice them using either squeezing the lime around a fork or a lemon juicer. Finely mince six bird’s eye chili peppers (or fewer if you prefer less heat). In a small pan over high heat, caramelize sugar until it turns golden, then add water, lime juice, fish sauce, and minced chilies. Stir until the sugar fully dissolves and the sauce thickens. Once done, pour the sauce into a cup and set it aside to cool.
Coating and Frying the Wings
Now, prepare the coating for the wings by mixing cornstarch, sticky rice flour, baking powder, and salt in a bowl. Take out a frying pan and place it next to the flour mixture. Coat each wing individually in the flour mixture, shaking off any excess, and place them evenly in the pan. Spray the wings with oil to help them crisp up. Air fry the wings at 400°F for 20 minutes, then flip them over, spray with more oil, and air fry for an additional 5–10 minutes until they’re golden and crispy.
Tossing in the Sauce
Once the wings are done, transfer them to a large mixing bowl. Before tossing in the sauce, check for crispiness. Drizzle half of the cooled sauce over the wings and toss them until fully coated. Sprinkle fried garlic over the wings, ensuring it sticks, and mix again. Transfer the wings to a plate, garnish with cilantro, and enjoy. Each wing should be perfectly coated in the sauce, with fried garlic and specks of caramelized chilies adding the final touch.
Variation Options
There are other ways to make these wings. If you don’t have an air fryer, you can deep-fry the wings for 6 to 8 minutes. This recipe also works with other sauces. After air frying (or deep frying) the wings, simply toss them in your favorite sauce and enjoy.
For the jeow som sauce version, the flavor can be intense for some people. Instead of tossing the wings in the sauce, you can serve it on the side for dipping.
Serving Suggestions
Fried chicken wings is great as a party wing or game day wing so I recommend double or tripling the batch of wings. I love serving the wings in a large bowl with a side of sticky rice with extra herbs and fresh birds eye chili on the sides.
More Lao Recipes
Fish Sauce Wings
Ingredients
Instructions
- Prep the ingredients: Press garlic into a paste using a garlic press. Juice limes and finely mince bird’s eye chilies.
- Lay paper towels on a tray, place drumettes on top, and pat dry with another paper towel.
- 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.
- 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.
- 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.
- Air fry wings at 400°F for 20 minutes, flip, spray with oil, and fry another 5–10 minutes until crispy.
- Toss wings in half of the sauce, sprinkle with fried garlic, and garnish with cilantro.
Sabaidee, I’m Saeng!
I’m a personal chef who specializes in Lao food. Here at Saeng’s Kitchen, you’ll find all your favorite traditional Lao foods and also some new twists to Lao style dishes.