This Easy Thai Fish Sauce Wings Recipe guarantees crispy, umami-rich chicken every time. Whether you deep fry them or air fry them, they are ridiculously tasty and super easy to make!
Quick Tip: Organizing a party? Serve them alongside reader-favorite Thai sweet chili wings and grilled gai yang for a crowd-pleasing combination!
Chicken wings with fish sauce they are a popular street food in Thailand, loved for their salty, umami flavor. Marinated in fish sauce and typically fried, they are usually enjoyed as a snack or side dish without sauce.
Did you know? The Thai name for this dish is peek gai tod nam plawith check out Gai Tod which means fried chicken wings and I don’t like aka fish sauce!
Recipe highlights
- Insanely crunchy: The secret to crispier chicken is the combination of tempura flour and ice water. These ingredients create the lightest, crispiest coating you’ll ever have!
- Quick to prepare: With just 20 minutes of marinating, you can prep these babies and have them ready for frying in no time.
- Air fryer or deep fryer: Whether you love the crispiness of deep frying or want a healthier air fried option, this recipe works both ways!
- Perfect for any occasion: Serve them as a snack, appetizer or dinner with rice. These wings are a crowd pleaser for game days, parties, or even casual dinners!
Want more? Also try the kai tod for deliciously fried Thai style chicken wings!
The best fish sauce for this recipe
When making Thai chicken wings with fish sauce, the quality of the fish sauce is extremely important. I always recommend Megachef fish sauce. It’s less salty than most brands, which makes it perfect for this recipe. The flavor is rich, but not overpowering, with a smooth balance that really brings out the umami behind the scenes.
For these wings, it’s especially important to use a good quality fish sauce as they will be marinated and the longer they sit, the more fish sauce will infuse into the meat. Using a lower-quality or overly salty fish sauce may cause the wings to be too saltyespecially if you prepare them in advance.
If you want to get the same flavor I got, you can find the exact fish sauce I use on it Amazon. It’s my go-to for all Thai recipes!
Take note of the ingredients
You can get everything you need from your local Asian grocery store. For exact measurements, don’t forget to check the recipe card at the end of this post!
- Chicken – I used flats in this recipe, but feel free to use whole wings, thighs, or even chicken breasts. If you love chicken thighs, try my fried chicken thighs or hat yai fried chicken!
- Tempura flour – You’ve probably heard of cornstarch, rice flour, or baking powder for crispy wings, but today I’m introducing you to tempura flour! It provides an ultra-light and airy coating that fries perfectly crispy without being too heavy.
- Ice water – Mixing tempura flour with ice water helps keep the batter light and airy, giving you that perfect crunch when fried.
- Fish sauce – This adds a salty, umami-rich flavor to the wings. I recommend using Megachef for its balanced flavor and low salt content.
- Rosdee seasoning powder – This is a popular Thai seasoning, often used in Thai cuisine. It adds a savory, slightly salty flavor that enhances the flavor of the marinade. Take it Here.
- White pepper
- Oil – Use oils with a high smoke point such as canola or vegetable oil for frying.
How to Make Fish Sauce Wings
Serve peek gai tod nam pla with:
Dipping Sauce Options:
What to do with leftovers
- Storage: Store leftover wings in an airtight container in the refrigerator for up to 3 days.
- Heating: To keep the wings crispy, reheat them in an oven or deep fryer at 350°F for about 5 minutes or until cooked through.
Most popular finger food to try!
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Easy Thai Fish Sauce Wings Recipe
Enjoy perfectly crispy chicken every time with this easy Thai Fish Sauce Wings recipe, featuring a quick and flavorful marinade packed with umami!
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Combine fish sauce, white pepper, and seasoning powder in a large bowl. Add the chicken wings after drying them with paper towels to remove excess moisture and mix well with the seasonings.
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Add the tempura flour and ice water to the bowl with the wings. Mix everything well, then let the wings rest for 20 minutes.
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Heat the oil in a deep fryer or large pot to 175°C (350°F). Once the oil is hot, fry the wings in batches until golden brown and crispy, about 8 to 10 minutes per batch.
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Use a strainer or slotted spoon to remove the wings from the oil. Place them briefly on absorbent paper to remove excess oil. Serve immediately and enjoy your meal!
- Use the nutrition facts sheet in this recipe as a guideline.
- Rosdee seasoning powder – This is a popular Thai seasoning, often used in Thai cuisine. It adds a savory, slightly salty flavor that enhances the flavor of the marinade. Take it Here.
Calories: 670kcal | Carbohydrates: 0.5G | Protein: 40G | Fat: 55G | Saturated fat: 11G | Polyunsaturated fats: 13G | Monounsaturated fats: 27G | Trans fats: 0.5G | Cholesterol: 166mg | Sodium: 1217mg | Potassium: 376mg | Sugar: 0.5G | Vitamin A: 319UI | Vitamin C: 2mg | Soccer: 32mg | Iron: 2mg
