Fresh herbs, aromatic garlic and a touch of sweet honey set these wings apart from your usual game-day fare.
- 1/2 cup Asian fish sauce
- 1/2 cup honey
- 2 pounds chicken wings, split at drumette
- 2 cloves garlic, crushed
- Canola oil, for frying
- 1 cup panko bread crumbs
- 1 cup cornstarch
- 1 tablespoon Thai fried garlic or 2 cloves garlic, chopped and browned in oil
- 1 tablespoon chopped cilantro
- 1 tablespoon chopped Thai basil
1. Whisk the fish sauce and honey until they come together. Put the chicken wings and crushed garlic cloves in a gallon-size zip-top bag. Pour half the fish sauce mixture into the bag, seal and massage so that all of the wing pieces get coated. Refrigerate 3 hours to overnight (shake the bag every now and then to keep them well-coated).
2. Any time before you start cooking the wings, simmer the rest of the marinade in a small pot until it thickens a little, stirring most of the time. You'll have about 3 tablespoons.
3. Heat about 2 inches of canola oil in a big heavy pot over medium heat to about 350°F. Preheat oven to 200°F.
4. While the oil is heating, lift the wings from their marinade, wiping any excess back into the bag. Pat the wings dry and discard the marinade.
5. Mix the breadcrumbs and cornstarch in another gallon bag. Add the wings a few at a time and shake to coat. Place the coated wings on a rack set over a sheet pan.
6. Working in batches, fry the wings, turning them half way through, until golden brown and the internal temperature reaches 160°F, about 12 minutes. Drain on paper towels and keep warm in the oven while you fry the remaining batches of wings (the wings can be held in the warm oven for up to an hour).
7. Pile the wings on a platter. Drizzle with the reserved sauce. Sprinkle the fried garlic, cilantro and basil leaves over the top and serve.