Crispy Umami Chicken Wings
Find this potent plate on the dinner menu at The Peached Tortilla in Austin. Marinated in a fish sauce vinaigrette and topped with herbs and shallots, this dish is even gluten-free!
Ingredients
Marinated Wings:
- 1 cup fish sauce
- ¼ cup rice wine vinegar
- ½ cup sugar
- 1 cup water
- 2 Tablespoons lime juice
- 2 Tablespoons chili garlic
- 6 cloves garlic
- 5 pounds chicken wings
Wing Sauce:
- 1½ cups fish sauce
- 9 cloves garlic
- 1 knob ginger
- â…“ cup rice vinegar
- ¾ cups honey
- 1¼ Tablespoons lime juice fresh squeezed
- â…“ cup sriracha
Crispy Chicken Wings:
- 2½ cups rice flour
- 1 ounce cilantro, mint, Thai basil
Instructions
For the Marinated Wings:
- Blend fish sauce, rice vinegar, sugar, water, lime juice, chili garlic, and cloves in blender. Marinate wings overnight.
For the Wing Sauce:
- Place ingredients in blender and blend. Store in a cambro and refrigerate.
For the Crispy Chicken Wings:
- Lightly toss marinated chicken wings in rice flour.
- Set deep fryer to 350° and fry for 3½ to 4 minutes.
- Place chicken wings on drying rack to let excess oil run off. Toss chicken wings in wing sauce.
Notes
Store in the refrigerator up to one month.
Recipe and image courtesy of The Peached Tortilla.
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