Wings Glazed in Fish Sauce

Fried chicken is classic party food, and these wings made plenty of party appearances. But you don't have to be at a party to enjoy these! To me, the perfect fried chicken is juicy yet crispy yet saucy at the same time; this one checks all the boxes. 

2 lb party wings (flats and drumettes)

2 tbsp fish sauce

4 cloves garlic

2 tbsp water

Pinch of salt

1/4 cup cornstarch or potato starch

Cooking oil

1. Mince garlic and combine with salt. Pour over water, mix well, and strain garlic, being sure to extract the garlic's juice. Set garlic aside. Marinate the chicken in the garlic liquid and fish sauce for a minimum of 30 minutes in a covered bowl or Ziploc bag.

2. When ready to fry, add the starch to bowl
or bag, shaking to evenly coat each piece
of chicken.

3. Pour enough oil in a large pot to cover the bottom about 1/4 inch up. Place chicken in the pan while oil is cold, then turn heat onto medium high.

4. While chicken is frying on one side, baste the other side with oil to ensure even cooking. Cook each side for 10 minutes, then transfer to paper towel-lined plate.

5. In another pan, combine glaze ingredients and heat over medium high, stirring constantly so the sugar doesn't burn. When the fish sauce bubbles and caramelizes, deglaze the pan with a bit of water to help it easily coat the wings, then add the chicken to the pan. Stir until evenly coated, then plate and serve.