Name: Thai Fish Sauce Wings
Total time: 120 min
Yield: 4
Cuisine: Thai, Vietnamese
Ingredients: 100ml Fish Sauce; 50ml Sriracha; 100g Sugar; 4 Cloves of Garlic; 1kg Chicken Wings; 150g Cornflour; Handful of Roasted Salted Peanuts; Handful of Mint; 1 Red Chilli; Salt; Vegetable Oil

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Inspired by Smoking Goat in Shoreditch, these crispy chicken wings are truly a work of art. Dressed in a sticky fish sauce glaze, mint and peanuts. Incredible.

Thai Fish Sauce Wings

Whisk the fish sauce, sriracha and sugar together in a bowl and grate in your garlic. Add your chicken wings and toss to coat. Marinade for at least an hour, or overnight if you have time.

Pour your cornflour into a bowl. Remove your chicken wings from their marinade and dunk in the cornflour, then leave to sit in a plate.

Heat a generous amount of vegetable oil in a high sided frying pan. Add your wings a few at a time and fry for about 10 minutes, turning so that they cook evenly. They should be deeply golden and crispy when done.

Meanwhile, pour your marinade into a small saucepan along with a small cupful of water and bring to a boil. Simmer for 5 minutes until thick and syrupy.

Finely chop your peanuts and mint, then slice your chilli.

Plate up your wings and drizzle your sauce on top. Sprinkle with chopped peanuts, mint and red chilli, then serve.

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Sophie Wyburd

Sophie Wyburd is a cook and food writer specialising in simple, hearty comfort food, informed by her love of cookbooks and background in restaurant kitchens. You can find her co-hosting the 'A Bit of a Mouthful' and 'I’ll Have What She’s Having' podcasts, and hosting sell-out supper clubs in London. Her debut cookbook 'Tucking In' will be released in June 2024.

Photo credit: Stuart Simpson

Medium

£5-£8

Thai

Vietnamese

Thai
Fish Sauce
Wings

IMG 8436 5

Whisk the fish sauce, sriracha and sugar together in a bowl and grate in your garlic. Add your chicken wings and toss to coat. Marinade for at least an hour, or overnight if you have time.

Pour your cornflour into a bowl. Remove your chicken wings from their marinade and dunk in the cornflour, then leave to sit in a plate.

Heat a generous amount of vegetable oil in a high sided frying pan. Add your wings a few at a time and fry for about 10 minutes, turning so that they cook evenly. They should be deeply golden and crispy when done.

Meanwhile, pour your marinade into a small saucepan along with a small cupful of water and bring to a boil. Simmer for 5 minutes until thick and syrupy.

Finely chop your peanuts and mint, then slice your chilli.

Plate up your wings and drizzle your sauce on top. Sprinkle with chopped peanuts, mint and red chilli, then serve.

Fakeaway

Munchies

Comfort

Fish Sauce

Millilitre

Sriracha

Caster Sugar

Gram

Garlic

Clove

Chicken Wing

Cornflour

Peanut

Mint

Red Chilli

Salt

Vegetable Oil

Chicken

Sides

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