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Author Notes: These wings are marinated with fish sauce and garlic, then deep fried and smothered in a caramelized sauce. They are finger licking good. —Vy Tran
- 2 pounds chicken wings
- 1/2 cup warm water
- 1/2 cup fish sauce (Phu Quoc brand)
- 1/2 cup sugar
- 1/2 teaspoon freshly ground pepper
- 6 cloves of garlic, minced
- 1/2 cup rice flour
- 1/4 cup cornstarch
- 2 teaspoons baking soda
- 1 quart vegetable for frying
- 1 lime for garnish
- 1 green chile pepper
- For the marinate, combine water, fish sauce, and sugar in a large bowl and whisk until sugar is completely dissolved. Add minced garlic.
- Add the wings and toss to coat. Cover and refrigerate overnight (at least 8 hours for the most flavor). Turn them every 4 hours to make sure the wings are marinated evenly.
- Drain the wings by leaving them in a colander for 10 minutes.
- Sift rice flour, cornstarch, and baking soda in a mixing bowl.
- In a large pot over medium heat, fill the pot to about 2 inches of oil and bring it to 350 degrees F (if you don't have a thermometer, leave it on medium heat).
- Toss the wings, a few at a time, in flour then shake off excess flour.
- Fry the floured wings for about 8-10 minutes, 4 minutes on each side (8 minutes for smaller wings and 10 minutes for larger wings) until golden brown.
- Transfer them to a tray lined with paper towel to drain off excess oil.
- Drain the garlic pieces from the marinate and deep fry them until golden brown. Reserve for later.
- In a saucepan, simmer the marinate over medium-high heat until it becomes syrupy and dark golden in color, about 10-12 minutes.
- Toss the wings in the reduced sauce. (If you don't want your wings too sticky, use a brush and glaze them as much or as little as you like.)
- Place the wings in a serving dish, sprinkle fried garlic on top, then add lime wedges and green chiles.
- This recipe was entered in the contest for The Best Thing You Ate This Year