Fish Sauce Caramel Chicken Wings
By: McCormick Kitchens
Made With:
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.
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.
Key products
- 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, 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.
