Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 lb (900 g) chicken wings, flats and drumettes
- 1 1/2 tsp kosher salt, 1/2 tsp white pepper, 1/2 tsp garlic powder
- 3/4 cup (90 g) cornstarch, 2 tbsp (16 g) rice flour, 1 tsp baking powder
- Neutral oil for frying (4–6 cups/1–1.5 L)
- 3 large shallots, thinly sliced
- 1/2 cup (100 g) sugar; 1/3 cup (80 ml) fish sauce; 1/3 cup (80 ml) water + 2 tbsp water
- 6 garlic cloves, minced; 2–3 Thai chilies, thinly sliced; 1 tbsp lime juice
- To serve: sliced cucumber; cilantro, mint, Thai basil; lime wedges
Do This
- 1. Season wings with salt, white pepper, and garlic powder; let dry 20 minutes.
- 2. Fry shallots at 280–300°F (138–149°C) until golden, 12–15 minutes; drain and reserve oil.
- 3. Make caramel: cook 1/2 cup sugar + 2 tbsp water to deep amber; carefully whisk in 1/3 cup fish sauce + 1/3 cup water; reduce 1–2 minutes.
- 4. Mix cornstarch, rice flour, baking powder; coat wings and rest 5 minutes.
- 5. First fry at 325°F (163°C) for 6–7 minutes; drain.
- 6. Second fry at 375°F (190°C) for 2–3 minutes until very crisp.
- 7. Sauté garlic and chilies 15 seconds; add caramel and lime; toss wings to coat; shower with fried shallots and serve with cucumber and herbs.
Why You’ll Love This Recipe
- Ultra-crispy, double-fried wings that stay crunchy under a glossy glaze.
- Sweet-salty fish-sauce caramel with bright lime, fresh herbs, and just-right heat.
- Fried shallots add shattering texture and aromatic depth.
- Clear, step-by-step directions with exact temps for fail-proof results.
Grocery List
- Produce: 3 large shallots, 6 garlic cloves, 2–3 Thai bird’s eye chilies, 1/2 English cucumber, 1 lime, cilantro, mint, Thai basil, optional scallions
- Dairy: Optional 1 tsp unsalted butter (to finish sauce)
- Pantry: Chicken wings (2 lb/900 g), kosher salt, white pepper, garlic powder, cornstarch, rice flour, baking powder, granulated sugar, fish sauce, neutral oil (peanut, canola, or rice bran), rice vinegar (optional)
Full Ingredients
Chicken Wings
- 2 lb (900 g) chicken wings, separated into flats and drumettes
- 1 1/2 tsp kosher salt
- 1/2 tsp ground white pepper
- 1/2 tsp garlic powder
- 3/4 cup (90 g) cornstarch
- 2 tbsp (16 g) rice flour (or use more cornstarch)
- 1 tsp baking powder
- Neutral oil for frying (4–6 cups/1–1.5 L), plus more as needed
Fried Shallots
- 3 large shallots (about 200 g), very thinly sliced
- Pinch of kosher salt
Fish-Sauce Caramel
- 1/2 cup (100 g) granulated sugar
- 2 tbsp water (to start the caramel)
- 1/3 cup (80 ml) fish sauce
- 1/3 cup (80 ml) water
- 1 tbsp fresh lime juice
- 1 tsp rice vinegar (optional, for brightness)
- 6 garlic cloves, minced (about 2 tbsp)
- 2–3 Thai bird’s eye chilies, thinly sliced (seeded for less heat)
- 1 tsp unsalted butter (optional, for sheen and emulsification)
To Serve
- 1/2 English cucumber, thinly sliced
- 1 cup mixed herbs: cilantro, mint, Thai basil
- Lime wedges
- Fried shallots (from above)
- 2 scallions, thinly sliced (optional)
Step-by-Step Instructions
Step 1: Season and air-dry the wings
Pat the wings very dry with paper towels. In a large bowl, toss with kosher salt, white pepper, and garlic powder. Spread out on a rack set over a sheet pan and let them stand, uncovered, for 20 minutes at room temperature to draw surface moisture (or refrigerate up to 1 hour). This brief dry time helps the coating stick and boosts crispness.
Step 2: Fry the shallots low and slow
In a heavy pot, add 2 inches (5 cm) of neutral oil and heat to 280–300°F (138–149°C). Add the sliced shallots and fry, stirring occasionally, until deep golden and crisp, 12–15 minutes. Scoop onto a paper towel–lined plate and sprinkle with a pinch of salt. Strain the oil if needed and return it to the pot; you’ll use this fragrant shallot oil for frying the wings.
Step 3: Make the fish-sauce caramel
Stir together fish sauce and 1/3 cup (80 ml) water in a measuring cup; set by the stove. In a small saucepan, combine sugar and 2 tbsp water over medium heat. Cook without stirring, swirling the pan as needed, until the syrup turns a deep amber, 5–7 minutes. Remove from heat and carefully whisk in the fish sauce mixture (it will bubble vigorously). Return to medium heat and simmer 1–2 minutes until slightly thickened and glossy. Set aside, off heat. If using, you’ll add lime juice and butter later when tossing.
Step 4: Dredge the wings
In a clean bowl, mix cornstarch, rice flour, and baking powder. Toss wings in the mixture until every nook and crag is coated. Shake off excess and let the coated wings rest 5 minutes so the starch hydrates and adheres.
Step 5: First fry for tender, set crust
Heat the shallot oil to 325°F (163°C). Fry wings in batches without crowding, 6–7 minutes, until pale golden and cooked through (internal temp 165°F/74°C). Drain on a rack. Keep the first-fried wings warm in a 250°F (120°C) oven while you finish the batch. Raise oil to 375°F (190°C) for the second fry.
Step 6: Second fry for shattering crispness
Fry wings again at 375°F (190°C) for 2–3 minutes until deep golden and audibly crisp. Drain on a rack. This quick second fry drives off moisture for that long-lasting crunch.
Step 7: Toss in garlic–chili fish-sauce caramel and serve
In a large wok or skillet over medium heat, add 1 tbsp of the frying oil. Sauté minced garlic and sliced chilies just until fragrant and barely golden, 10–15 seconds (do not brown). Pour in the warm caramel and bring to a lively bubble for 30–60 seconds. Off heat, stir in lime juice (and butter, if using). Add wings and toss quickly until every piece is lacquered. Pile onto a platter, shower with fried shallots, and garnish with herbs. Serve immediately with sliced cucumber and lime wedges.
Pro Tips
- Dry is key: pat wings well and give them 20 minutes to air-dry so the coating sticks and crisps.
- Control the caramel: pull it at deep amber (not dark brown) to avoid bitterness; if it seizes, whisk in 1–2 tbsp hot water.
- Garlic timing matters: add it to hot oil for only 10–15 seconds before the sauce to prevent scorching.
- Batch frying: keep oil temperature steady by frying in small batches; let oil rebound between rounds.
- Hold but don’t toss early: you can keep fried wings warm at 250°F (120°C) up to 30 minutes; toss with sauce right before serving.
Variations
- Oven or air-fryer: Bake wings on a rack at 425°F (218°C) for 45–50 minutes, flipping once; or air-fry at 380°F (193°C) for 24–28 minutes, then 400°F (204°C) for 4 minutes. Toss with sauce.
- Extra spicy: Add 1–2 tsp chili flakes or 1 tbsp chili crisp to the caramel when you add the lime.
- Tamarind-lime glaze: Stir 1 tbsp tamarind concentrate and 1–2 tbsp honey into the caramel for a tangier finish.
Storage & Make-Ahead
Fried shallots keep 1–2 weeks airtight at room temperature. The fish-sauce caramel can be made up to 1 week ahead; refrigerate and rewarm gently, loosening with a splash of water if thick. First-fry wings up to 1 day ahead; refrigerate uncovered. To serve, second-fry at 375°F (190°C) for 2–3 minutes, then sauce. Leftover sauced wings reheat best in a 400°F (204°C) oven or air fryer for 6–8 minutes to re-crisp; the glaze will darken slightly.
Nutrition (per serving)
Approx. 600 calories; 28 g protein; 34 g fat; 41 g carbohydrates; 1,180 mg sodium. Values are estimates based on 4 servings.
