Comments on: FISH SAUCE CHICKEN WINGS

By: Sherry

Sherry — Tue, 21 Dec 2010 19:43:41 +0000

I had these in Portland during a business trip in November. Immediately went home, watched the Triple D, and made the wings. If you watch, the second new bath of the glaze also includes water, which makes sense, to dilute the extreme saltiness of the fish sauce. My ratio was still a little salty, so I plan to increase sugar next time. I made them with only rice flour as I had no tempura mix on hand and they were just fine.

By: Shane

Shane — Sun, 15 Aug 2010 23:53:45 +0000

Thank you so much for posting this!

By: Mike

Mike — Wed, 04 Aug 2010 03:11:46 +0000

He does in fact use tempura mix. He is the man. These are still delicious.

By: tom

tom — Wed, 28 Jul 2010 20:36:35 +0000

I believe he uses a mixture of rice flour and tempura. I’m trying this recipe tonight. It looks insane!

By: Buffalo Wings | Food.People.Want

Buffalo Wings | Food.People.Want — Wed, 20 Jan 2010 06:21:24 +0000

[...] anything, so does the rest of America. So, for all my readers who might not might not be into the fish sauce or sweet chili-glazed variety, I’m here to offer you a recipe and proper technique for the [...]

By: Sweet Chili-Glazed Chicken Wings | Food.People.Want

Sweet Chili-Glazed Chicken Wings | Food.People.Want — Wed, 13 Jan 2010 06:56:02 +0000

[...] something I was never going to get unless I fried them. So, using a few tricks I picked up from another wing recipe, I tossed the chicken in a bit of rice flour before frying them to a delicious golden brown. [...]

By: Bean Dip | Food.People.Want

Bean Dip | Food.People.Want — Fri, 08 Jan 2010 06:13:29 +0000

[...] and that means it’s time to bust out the heavy hitting game day recipes. We’ve got wings, mozzarella sticks, and potato skins covered, but I thought it was high time to break out a recipe [...]

By: BOB

BOB — Tue, 03 Nov 2009 14:14:06 +0000

I would highly recommend either making new or reserving some marinade before the chicken is added to use as your glaze just to be safe. Theres alot of bacteria in chicken and the marinade would be swimming in it, Sure if you cook it it could be safer but I wouldnt chance it

The sugar to fish sauce ration for the glaze is tricky IMHO. Not enough sugar and your wings will be too salty, but too much sugar and well its too sweet.

The wings came out great though

By: Mike

Mike — Fri, 23 Oct 2009 16:18:36 +0000

Bob – He did in fact add a dry tempura mix to the rice flour. I looked around for some substitutes and decided to leave it out all together and the wings were still incredibly crispy. Still trying to figure out what kind of mix he used and what the ratio to rice flour was. I’ve made this recipe using a new batch of fish sauce and sugar and with the reserved marinade and both versions turn out just fine. I myself actually prefer to make a new batch of the caramel as the spent marinade can indeed get a little yucky.

I did forget the fried garlic in this post and I do think it adds another necessary crunch and extra layer of flavor. Seems like you watched that segment as closely as I did.

By: BOB

BOB — Fri, 23 Oct 2009 13:07:23 +0000

Didnt he also use Tempura along with the Rice Flour? Also I thought he made a completely different batch of fish sauce and sugar just for the glaze using the reserve marinade could be yucky.

Dont forget to add the fried garlic