* 28.2 oz chicken wings * 1 tbsp fish sauce * 0.5 tsp rosdee seasoning powder (similar to Knorr chicken bouillon powder) * 1 tsp white pepper powder * 1/3 cup tempura flour * 3 tbsp ice-cold water * oil (for frying)
# Instructions
1. Combine fish sauce, white pepper, and seasoning powder in a large mixing bowl. Add the chicken wings after patting them dry with a paper towel to remove any excess moisture, and mix well with the seasonings.
2. Add tempura flour and ice-cold water to the bowl with wings. Mix everything well, then let the wings sit for 20 minutes.
3. Heat oil in a deep fryer or large pot to 350°F (175°C). Once the oil is hot, fry the wings in batches until they are golden brown and crispy, about 8–10 minutes per batch.
4. Use a wire strainer or slotted spoon to remove the wings from the oil. Briefly place them on paper towels to drain any excess oil. Serve immediately and enjoy!
3 Comments
[Recipe](https://hungryinthailand.com/fish-sauce-wings/)
# Ingredients
* 28.2 oz chicken wings
* 1 tbsp fish sauce
* 0.5 tsp rosdee seasoning powder (similar to Knorr chicken bouillon powder)
* 1 tsp white pepper powder
* 1/3 cup tempura flour
* 3 tbsp ice-cold water
* oil (for frying)
# Instructions
1. Combine fish sauce, white pepper, and seasoning powder in a large mixing bowl. Add the chicken wings after patting them dry with a paper towel to remove any excess moisture, and mix well with the seasonings.
2. Add tempura flour and ice-cold water to the bowl with wings. Mix everything well, then let the wings sit for 20 minutes.
3. Heat oil in a deep fryer or large pot to 350°F (175°C). Once the oil is hot, fry the wings in batches until they are golden brown and crispy, about 8–10 minutes per batch.
4. Use a wire strainer or slotted spoon to remove the wings from the oil. Briefly place them on paper towels to drain any excess oil. Serve immediately and enjoy!
I might add this to the meal rotation.
28.2 oz? Round up or down.