The secret to these saucy, savoury-sweet, irresistible chicken wings? A spicy version of Fish Sauce Caramel featuring Frank’s RedHot®. The familiar sweet and spicy flavour combination is amplified with the addition of fish sauce, delivering a burst of umami to standard fried chicken. Unexpectedly craveable and versatile− this sticky fish sauce caramel takes the classic sweet chili sauce up a notch, or ten.
This recipe is featured as part of the Deliciously Unexpected Trend of our Flavour Forecast 25th Edition.
Ingredients
Serves 4
- 1/4 cup Water
- 1/4 cup Sugar
- 1/4 cup Fish Sauce
- 3 tbsp Franks ® Original Cayenne Pepper Sauce
- Oil, For Frying
- 1/4 cup Rice Flour
- 1/4 cup Cornstarch
- 2 lbs Chicken Wing Pieces
- 3 tbsp Fried Garlic Slices
Procedure
- Mix water, sugar, fish sauce and RedHot Sauce in small saucepan. Cook and stir on medium heat until sugar is completely dissolved, and caramel mixture is thickened, about 5 to 7 minutes. Remove from heat. Keep warm.
- Pour about 4 inches of oil into large deep skillet or Dutch oven. Heat on medium heat to 375°F. While oil is heating, mix rice flour and cornstarch in large bowl. Add chicken wings, tossing to coat evenly.
- Fry chicken, working in batches as needed, 8 to 10 minutes or until golden brown and cooked through. Transfer to paper towel-lined plate or wire rack to drain.
- Transfer hot wings to large bowl. Pour prepared caramel sauce over top, tossing to coat evenly. Transfer to serving platter and sprinkle with fried garlic to serve.
