We at the Feral Cooks like to attempt to invent different types of chicken wing recipes. This is one of those. I mixed sugar and fish sauce as a marinade, hence, the name. These turned out quite good. After all, it’s hard to go wrong with marinated deep-fried chicken wings.
What you’ll need
- 0.33 cups fish sauce
- 0.33 cups sugar (white, brown or ground-up palm)
- 2T spring roll sauce (optional)
- 2T starch (corn or potato)
- 4 garlic cloves, crushed
- 2 lbs. chicken wings—drumettes and flats
- 0.75 cups starch (corn or potato)
- Enough neutral oil for deep-frying
- Chopped cilantro (as an optional garnish)
What to do
Thoroughly mix the fish sauce, sugar, spring roll sauce and starch in a small bowl. Add the marinade to a 1-gallon sealable bag, along with the garlic and wings. Seal the bag and distribute the marinade so the wings are soaking in it. Refrigerate and marinade for up to 4 hours, turning the bag every so often.
When you’re ready to cook, heat about 2 or 3 inches of neutral oil to 350 degrees F in your preferred cooking vessel.
While the oil is heating, pour the marinade from the bag into a small saucepan. Add 3T sugar and mix it in. Begin heating over low-medium heat until it reaches a strong simmer—let it simmer to thicken up.
Dredge each chicken wing in the starch and set it on a plate until the oil reaches cooking temperature. Working in batches, cook the wings in the oil for 5 – 10 minutes, depending on size. When cooked to temperature, remove from the oil to a rack or paper-towel-lined plate.
When the wings are all cooked, check the sugar/fish sauce mixture that’s been simmering. If too salty, add more sugar, to taste.
Add the hot wings to a serving platter, then drizzle the sugar sauce over them, along with chopped cilantro, if using.
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