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Grilled Fish Sauce Wings
Rated 5.0 stars by 1 users
These savory grilled chicken wings feature a mouthwatering marinade infused with garlic, dark soy sauce, lime, and rich Red Boat Fish Sauce. Smoky and charred to perfection on the grill, the wings are elevated by a glossy, sweet-and-tangy garlic-chili glaze that provides an irresistible depth of Umami. Finished with a vibrant garnish of fresh cilantro and crisp scallions, this dish delivers an addictively bold fusion of Southeast Asian-inspired flavors in every bite.
Ingredients
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2.5 lbs chicken wings
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Juice of 1 lime
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8 garlic cloves, pressed
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2 tbsp Red Boat Fish Sauce
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2 tbsp brown sugar
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2 tbsp oil
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1 tbsp dark soy sauce
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½ tsp black pepper
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1-2 Thai chilies, optional
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1/2 cup water
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2 tbsp Red Boat Fish Sauce
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3 tbsp sugar
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1 tbsp lime juice
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2 tsp cornstarch
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2 tbsp water, for the cornstarch slurry
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6 cloves of garlic, minced
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1 Thai chili, minced
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Cilantro
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Scallions, sliced
For the Wings
For the Glaze
For Garnishing
Directions
In a large bowl, mix together lime juice, pressed garlic, Red Boat Fish Sauce, brown sugar, oil, black pepper and dark soy sauce. Add the wings and optional Thai chili. Marinate for at least 1 hour.
Preheat the grill to 400°F. Grill the wings, flipping every 3–5 minutes, until cooked through and the internal temperature reaches 165°F, about 25–30 minutes total. Remove from heat and set aside.
While the wings are grilling, make the glaze. Mix together 2 tablespoons of water and cornstarch to make the cornstarch slurry. Mix until dissolved.
To a saucepan, add the water, Red Boat Fish Sauce, sugar, lime juice, garlic, Thai chili, and cornstarch slurry. Bring it to a boil and reduce to a simmer until thickened slightly. Top the grilled wings with the glaze or leave it on the side to dip. Garnish with sliced scallions and cilantro and enjoy.
