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!
Course Appetizers, Entrées
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
- ⅓ cup rice vinegar
- ¾ cups honey
- 1¼ Tablespoons lime juice fresh squeezed
- ⅓ cup sriracha
Crispy Chicken Wings:
- 2½ cups rice flour
- 1 ounce cilantro, mint, Thai basil
For the Marinated Wings:
Blend fish sauce, rice vinegar, sugar, water, lime juice, chili garlic, and cloves in blender. Marinate wings overnight.
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.
Keyword chicken wings, The Peached Tortilla, wings