These fish sauce chicken wings are sweet, garlicky, and coated with sticky glaze. The secret ingredient is the Red Boat Fish Sauce that's packed with umami flavor.
If you love fish sauce, you will love these chicken wings. In my case, I cannot imagine life without it at all. Sure, there’s salt, but fish sauce takes saltiness to another level.
Often people cringe when the word “fish sauce” comes their way. Most people usually dislike the fishy smell, but that’s why it’s called fish sauce—it’s made of fish. When you cook with it, it replaces salt, but also provides umami flavor to any dish.
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Wouldn’t you want to know how fish sauce does, what it does, its components, and how it can reach its full potential?
Fish sauce is a condiment that has been in existence for thousands of years. Ancient Romans referred to it as garum. According to the book On Food and Cooking, garum is a liquor formed from putrefaction.
It also shares that garum was second to perfume as one of the most prized liquids during those ancient times. I would like to believe that it still is, considering its flavor factor.
Watch the video
What is fish sauce?
It is a condiment resulting from the fermentation of anchovies. One bottle has packed umami flavors. Thai fish sauce (nam pla) and Vietnamese fish sauce (nuoc mam) are the most accessible types of fish sauce in the United States.
They may be readily available in Asian stores, but there are more types of fish sauce in the world.
Other countries have their own versions of fish sauce:
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- Cambodia – tuk trey
- Burma – ngan-pya-ye
- The Philippines – patis
- Malaysia – budu
- Korea – aekjeot
- Japan – shottsuru
- Italian – colatura di Alici
How is it made?
Makers of fish sauce combine fish with salt. Then they age them in large barrels for at least six months. They mainly use fish, but other brands use bits of other bycatch like squid.
Salt pulls the moisture out of the anchovies and preserves them at the same time. This compound allows the anchovies to ferment for longer without spoiling.
As the anchovies ferment, microorganisms proliferate on the fish and deepen the flavor of the fish sauce. When the time is right, the manufacturers strain the liquid and sun-dry it.
Then, the liquid ages for at least half-a-year in plastic bottles or ceramic urns before they go through the bottling process.
What should I look for when I’m buying it?
Fish sauce has two basic ingredients—salt and fish. Some manufacturers balance the saltiness with some sugar. A bit of sweetness isn’t that bad at all.
Other things, such as preservatives, are not good to have in fish sauce. Red Boat is a nice brand of Vietnamese fish sauce with a deep flavor that’s not too salty.
How do I store it?
Amazingly, fish sauce is usable for many years. It may get more concentrated in flavor and darken in color over time. You should just keep your bottle of fish sauce in the fridge if you aren’t using it often, and your kitchen happens to be hot.
Before you purchase a bottle of fish sauce for your fish sauce chicken wings, you need to make sure that the bottle is intact and sealed well. This will help it do well in storage.
Does fish sauce need to be refrigerated?
Remember that fish sauce does NOT need refrigeration after opening if you use it all the time. Just close the lid securely and store it in a cool spot in your cupboard or pantry.
Make sure you always close the cap tightly to prevent exposing it to the surrounding air. Exposure can turn the liquid darker. When the liquid part of the sauce evaporates, its saltiness can get more intense.
Why you should use fish sauce for more than just a stir fry
I always keep a fish sauce next to mirin, sesame oil, and gochujang in my pantry. They can all stay there for years. My fish sauce bottle arrived in my home when I tried cooking a recipe for an Asian stir-fry that needed it.
I actually forgot the bottle of fish sauce for some time. I must admit that forgetting all about my bottle of fish sauce was wrong.
Many people find the fish sauce too intimidating and overpowering. We always think that it’s a condiment meant for just one type of sauce recipe. Sadly, this is a misconception.
You can add fish sauce to every savory dish imaginable, just like Worcestershire sauce. It adds a deeper, fermented flavor. It also gives slight sweetness if you’re using a fish sauce with hydrolyzed wheat protein or fructose.
I had an epiphany when a friend of mine advised me to roast broccoli with some fish sauce and olive oil. I tried it, and I saw the truth. The broccoli didn’t taste fishy at all.
Instead, it tasted nutty with a complex saltiness. Because of this revelation, I wanted to add fish sauce to things other than broccoli.
So, I looked for Southeast Asian food experts to learn about different foods that could use some fish sauce.
Scrambled eggs
You can transform your eggs into a complicated dish. Just a few drops of fish sauce and your eggs are ready. You don’t have to season them even more.
Marinara sauce
Cooks usually reach for their bottle of fish sauce when they cook Asian dishes.
According to the author of Vietnamese Food Any Day, Andrea Nguyen, the fish sauce also helps European dishes like marinara sauce.
A light dash of fish sauce when you start cooking your spaghetti or marinara sauce. With the acidity of the tomatoes and the aroma of the garlic, you won’t even know the fish sauce is there.
Pizza
Have you ever tried an anchovy pizza? Well, it truly is extraordinarily good. So, why not add fish sauce to your pizza?
I made a Thai pizza recently and combined vegetables and cheese and drizzled the pizza with fish sauce. The fish sauce gave my Thai pizza a delicious, rich, and fermented zing.
Remember that fish sauce is made from anchovies, so you will most likely love a pizza seasoned with fish sauce. Just a few drops of fish sauce, and you will always get that lingering umami.
You can also do the same with fish sauce chicken wings.
The following are twelve other ways to use fish sauce in your recipes:
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- You can add a splash into your gumbo.
- Add to your meatloaf or burgers.
- Mix into your hearty baked beans.
- Brush on chicken thighs before you grill them.
- Stir it into your grits before you put the shrimp on top.
- Whisk it into your mayonnaise for a delicious sauce or dip.
- Toss your broccoli florets with it before you oven-roast them.
- Stir some into your Bolognese or marinara sauce.
- Splash some into your pan when you caramelize onions.
- Mix into your guacamole.
- Stir into your ranch or Caesar dressing.
- Puree with your mushroom or creamy tomato soup.
You can start using nuoc cham. This strong Vietnamese staple fish sauce matches well with any roasted vegetable, protein, or salad.
Here's the recipe for Nuoc Cham
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- Stir in 1 tablespoon of cilantro (finely chopped) and 1 garlic clove (chopped).
- Whisk 1 tablespoon of water, 2 tablespoons of fish sauce, 2 tablespoons of fresh lime juice, and ½ teaspoon of sugar in a small mixing bowl until the sugar dissolves.
Ready for a recipe?
Our last trip to Vietnam was an extra delicious one. We stopped by a roadside eatery that served cánh gà chiên nước mắm or fish sauce chicken wings. I loved it! Every wing had that sticky coating of fish sauce that was covered with garlic bits.
The great balance of salty and sweet on those wings has always made Vietnamese foods famous. Unfortunately, not many Vietnamese restaurants serve these wings.
If they did from the start, I’m sure they would be just as famous as the equally delicious Korean fried chicken wings.
To answer the need for these scrumptious wings, Chef Andy Ricker of Portland’s Pok Pok served the wings. It was an absolute hit!
I wanted to make the wings at home, so I used Ich’s recipe, one of the top 10 restaurant dishes of Food and Wine in 2007. We had it for the recent Superbowl. I just added a lot more garlic.
Use a high-quality brand of fish sauce for this chicken wing recipe. It is healthier because it doesn’t have additives at all. I recommend adding a lot of garlic because the sugar and fish sauce marinade needs the jolt of garlic flavor.
You can always use the excess fried garlic for your next batch of fish sauce chicken wings or even for another dish.
You can bake the chicken if you want to cut back on fats. Get easy in adding salt because the fish sauce itself and the roasted Thai chili paste are already salty.
My failed first attempt
Adapted this recipe from one of the food sites I followed but I modified the amount of ingredients because, after my first attempt, the glaze was too SALTY, there's no way you can eat the wings.
I'm surprised how can they post the recipe without even trying the final results. But don't worry, after the adjustment, this dish came out really licking good. Just follow the ingredients listed below.
Get these ingredients
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- 6 chicken wings (cut into 3 parts & discard the wingtips)
- 1 tablespoon chicken rub seasoning (like pepper & garlic powder, etc)
- 1½ tablespoon cornstarch (to lightly dredge the chicken)
For the chicken glaze:
- 4 tablespoon sugar
- 1 tablespoon fish sauce
- ¼ cup of water
- 1 tablespoon Thai chili sauce (or naam phrik pao) available at the Asian groceries
- 2 tablespoon oil (+ oil for frying the chicken wings)
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Step by step instructions
1 Cut the chicken wings into 3 parts. If you like, you can make the drumette which is the “upper arm” of the wing into a lollipop.
(Check the images below for reference or you can watch the video on how to do it).
2 Place the wings in a bowl and lightly season with chicken rub seasoning (or use your favorite seasonings, like some garlic powder, etc if you wish). Add the cornstarch and lightly dredge the chicken. Set aside.
Fry or bake the chicken:
3 Heat vegetable oil in a frying pan or a wok (at 325°F), making sure the oil is enough to cover the wings.
4 Gently drop in the wings and deep fry for 6 to 7 minutes each side or until golden brown. Remove and let them rest on a rack to drain off the excess oil.
5 Heat the oil in a large wok and fry some minced garlic till fragrant. Add sugar and fish sauce. Add the Thai chili paste and bring it a simmer to get a thick and sticky sauce.
6 Drop the fried or baked chicken wings and coat with the sticky glaze. Transfer to a serving plate and garnish with fried minced garlic.
Notes
How to Make a Drumette or chicken lollipop:
1.) Use a sharp kitchen knife or scissors to help with the job, cut the skin and tough tendons around the base of each chicken wing. Using your fingers, push the meat toward the end to expose the bone. (Or you can watch the video above for visual.)
Bake the chicken:
1.) You can bake the chicken wings at 400°F for 24 to 30 minutes, flipping halfway through.
Related chicken recipes
Full Recipe
Fish Sauce Chicken Wings Recipe
Equipments:
- Wok or pan
Ingredients:
- 6 chicken wings (cut into 3 parts & discard the wingtips)
- 1 tablespoon chicken rub seasoning (like pepper & garlic powder, etc)
- 1½ tablespoon cornstarch (to lightly dredge the chicken)
For the chicken glaze:
- 4 tablespoon sugar
- 1 tablespoon fish sauce
- ¼ cup water
- 1 tablespoon Thai chili sauce (or naam phrik pao)
- 2 tablespoon oil (+ oil for frying the chicken wings)
Watch the Video:
Instructions:
- Cut the chicken wings into 3 parts. If you like, you can make the drumette which is the “upper arm” of the wing into a lollipop. (You can watch the video on how to do it).
- Place the wings in a bowl and lightly season with chicken rub seasoning (or use your favorite seasonings, like some garlic powder, etc if you wish). Add the cornstarch and lightly dredge the chicken. Set aside.
Fry or bake the chicken:
- Heat vegetable oil in a frying pan or a wok (at 325°F), making sure the oil is enough to cover the wings. Gently drop in the wings and deep fry for 6 to 7 minutes each side or until golden brown. Remove and let them rest on a rack to drain off the excess oil.
- Heat the oil in a large wok and fry some minced garlic till fragrant. Add sugar and fish sauce. Add the Thai chili paste and bring it a simmer to get a thick and sticky sauce.
- Drop the fried or baked chicken wings and coat with the sticky glaze. Transfer to a serving plate and garnish with fried minced garlic.
Notes:
How to Make a Drumette or chicken lollipop:
1.) Use a sharp kitchen knife or scissors to help with the job, cut the skin and tough tendons around the base of each chicken wing. Using your fingers, push the meat toward the end to expose the bone. (Or you can watch the video above for visual.)Bake the chicken:
1.) You can bake the chicken wings at 400°F for 24 to 30 minutes, flipping halfway through.Nutrition Information:
Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
