Crispy Thai Style Fish Sauce Chicken Wings

1kg chicken wings
Fish sauce, enough to coat generously
1 teaspoon ground cumin
Vegetable oil, for deep frying

The Sauce
Fried shallots, crushed
1 tablespoon palm sugar
Pinch sea salt
2 lime leaves, finely sliced
1 red chilli, finely sliced
Fresh coriander leaves

PREPARATION

1. Place the chicken wings into a large bowl. Pour over enough fish sauce to coat generously and mix well.
2. Add ground cumin and mix again. Because fish sauce is strong, there is no need to marinate for long.

COOKING

To deep fry safely

1. Fill a wok no more than halfway with vegetable oil. Never leave hot oil unattended.
2. Heat the oil to 180°C. Test with wooden chopsticks. If bubbles form immediately around the wood, the oil is ready.
3. Fry the wings in batches, about a third at a time, to avoid overcrowding and temperature drop.
4. Start on high heat to seal the wings, then reduce to medium heat so they cook through evenly.
5. Fry for 8 to 10 minutes until golden brown and fully cooked. Remove and drain.

To finish

1. In a bowl, combine crushed fried shallots, palm sugar and a pinch of sea salt.
2. Place the finely sliced lime leaves and chilli into a small sieve. Dip briefly into the hot oil to release their aroma, then add to the shallot mixture.
3. Toss the hot wings in this garnish until well coated.
4. Finish with fresh coriander leaves and serve immediately.

School of Wok Tips

• Only focus on deep frying when oil is hot. Do nothing else.
• Never fill oil more than halfway up the wok.
• Start hot, then reduce heat to cook wings through evenly.
• Dipping lime leaf in hot oil unlocks its fragrance instantly.

FAQs

Why not marinate overnight?
Fish sauce is strong and will cure the meat if left too long.

How do I know the wings are cooked through?
They should be deep golden and cook for at least 8 minutes at 180°C.

Can I air fry these instead?
Yes, but deep frying gives the most authentic crisp texture.