- 1 shallot
- 3 garlic cloves
- 1 (1-inch) segment ginger
- 2 tablespoons Red Boat Fish Sauce
- 1 ½ tablespoons granulated sugar
- 1 teaspoon ground black pepper
- 1 ½ pounds chicken wings or drumettes, or a combination of both
- 1/2 cup tapioca starch
- Grapeseed, canola, vegetable, or peanut oil, for frying
- Red Boat Concentrated Nước Chấm
Marinate the wings.
- Use a microplane to grate shallot, garlic, and ginger into a small mixing bowl, and add them to a resealable food storage bag. (If you don’t have a microplane, you can grind the three in a mortar and pestle instead.)
- Add the fish sauce, sugar, and black pepper to the bag, then add the chicken wings as well. Squeeze out the excess air, then seal the bag. Massage the marinade into the wings and refrigerate for at least 15 minutes, or up to 24 hours.
Make nước chấm.
- Pour Red Boat Concentrated Nước Chấm into a bowl.
- Add ¼ cup of water and stir!
Fry the wings and serve.
- Place the tapioca starch in a medium mixing bowl. Remove the wings from the marinade and add them to the bowl, tossing to evenly coat them in the starch.
- Fill a heavy-bottomed pot with 3 inches of oil and place over medium heat. Heat the oil to 350°F.
- Fry the wings in the hot oil for 3 minutes, working in batches as necessary to avoid crowding the pot. Flip and fry for another 2 to 3 minutes, until golden brown.
- Transfer wings to a wire rack-lined baking pan to drain. Serve the wings with Red Boat Nước Chấm.