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Recipe Detail Page
Fish Sauce-Caramel Wings
Summer 2023
A sticky combination of fish sauce and caramel is a common feature in Vietnamese cooking. It’s easy to love because it makes good sense—the sugar and salt balance each other perfectly. Here, the glaze leans on that foundational sauce but gets there with dark brown sugar instead of bothering caramelizing white sugar. Tossing the warm wings with basil leaves might seem strange, but their licoricey perfume is aces with the sauce.
Serves 8
5 cloves garlic, thinly sliced
1/2 cup (125 mL) peanut or canola oil
1/2 cup (125 mL) firmly packed dark brown sugar
1/3 cup (80 mL) water
3 tbsp (45 mL) fish sauce
16 whole chicken wings, about 3 lbs (1.36 kg)
2 1/2 tsp (12 mL) salt
1 1/2 tsp (7 mL) coarsely ground black pepper
1 generous bunch basil
1 small jalapeño or serrano chili
1 lime, halved
1. Set a sieve over a small heatproof bowl. Combine garlic and oil in a small pot. Set over medium-low heat. Fry the garlic until light golden, stirring from time to time. Strain the garlic chips from the oil; reserve both.
2. Turn on one side of grill (or arrange charcoal grill for indirect heat), close lid and bring to 425°F (218°C).
3. Combine brown sugar, water, fish sauce and 1 tbsp (15 mL) garlic oil (reserve the rest for another use) in a small pot. Bring to a boil and reduce by half; set aside.
4. Toss the chicken wings with the salt and pepper. Roast over indirect heat for 30 to 35 minutes, turning once halfway through, or until cooked through and skin is light golden. Move to direct heat and grill, turning often, for 8 to 10 minutes longer or until crisp and deeply golden. Add wings to a large heatproof bowl; let rest 10 minutes.
5. Add basil leaves, drizzle all with sauce and gently toss. Tip out onto a platter. Lightly crush garlic chips and scatter overtop along with the sliced chili. Squeeze the lime halves overtop and serve.
Serves 8
