The secret to these saucy, savory-sweet, irresistible chicken wings? A spicy version of Fish Sauce Caramel featuring Frank’s RedHot®. The familiar sweet and spicy flavor 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 Flavor Forecast 25th Edition.
Ingredients
Servings
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.
