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Fish Wings

Fish Sauce Chicken Wings

These wings are a true testament to the magic that happens when East meets West, blending the bold, umami-rich flavors of traditional Asian fish sauce with the beloved comfort of crispy, smoky chicken wings. Perfect for any gathering, these wings are sure to be the star of any barbecue.

Whilst there’s some upfront effort required to brine the wings; it’s well worth it.  The result, a tantalizing crisp wing, each bite offers a blend of savory, sweet, and slightly tangy notes. This recipe will impress, winning over those who aren’t so keen on wings.  A real wing winner for Mrs Meat Smoke Fire.

Note:  the wings need to be prepared about 24 hours in advance to brine and then marinade.

Recipe Credit:  Nick Rourke

Cooking surfaces

Wok
EGGspander basket

BBQ Temperature

200°C

Ingredients

  • 1 box of chicken wings (weighs approx 900g to 1 kg)
  • 200g table salt
  • 2 litres of water
  • 750ml buttermilk
  • 1 cup cornflour
  • 1 cup plain flour
  • 1/2 cup tapioca flour

For the fish sauce caramel

  • 175g fish sauce
  • 100g sugar
  • 2 garlic cloves, crushed

To garnish

  • handful of fresh coriander, finely chopped
  • handful of fresh mint, finely chopped
  • red chilli, finely sliced

Equipment

Method

To brine the wings

  1. In a large pot or saucepan, make a brine of 10% salt to weight of water by boiling the water until the salt has dissolved.  Set aside to cool.
  2. Leave the wings whole and make a small incision at the joint (split at the drumettes).
  3. When the brine is cool, add the wings and brine for 16 to 20 hours in the fridge.
  4. About 3 hours before serving, take the wings out of the brine and discard the brine.  Place the wings in a large bowl, cover the wings in buttermilk and brine for about 3 hours in the fridge.

For the fish caramel

  1. In a saucepan, mix all the ingredients together and heat in a saucepan until the sugar has dissolved.
  2. Remove from the heat and let it cool in fridge.  Refrigerate for 3 hours.
  3. When ready to cook, simmer the sauce in a small saucepan over moderate high heat until the consistency of syrup, about 5 minutes.

To cook the wings

  1. Set up your Egg to cook with the Wok (direct cook using the ConvEGGtor basket) 140°C. Add your oil to the wok.  You will need about 5 cm of oil in the wok and the oil should be about 180°C. Don’t get the wok and/or oil too hot.
  2. In a large bowl, place the cornflour, plain flour and tapioca in a large bowl.  Give it a good zhuzh!
  3. Remove the wings from the buttermilk.  Scrape off as much buttermilk as you can from each wing before you dredge in the flour, coating each wing.  Place on a chopping board or grid until ready to cook.
  4. Place each wing carefully into the oil.  As you place the wing in to the oil, drop it away from you ie towards the farthest side of the wok.
  5. Cook your marinated wings for about 5 to 7 minutes, until they are golden and their internal temp is about 75°C, turning halfway through the cook.  The wings can cook beyond this temperature.
  6. Once cooked drain the wings and place on kitchen roll before transferring to a bowl.
  7. Toss the wings with the caramel sauce and sprinkle with coriander, mint and sliced chilli.  Serve immediately, they won’t last long!
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