This recipe was born when FOY (Friend of Yoso) and regular commenter "Billy" mentioned that he makes his Nuoc Mam Cham on the stovetop, using heat to help dissolve the sugar. I thought about using that method to create a glaze for chicken wings, and this recipe was born.
What you see is the second try at the making these wings. The first time I tried making these, I was on call, and just as I placed the wings on the grill, I was paged and had to leave my wings. I turned everything over to the Missus, who is unfamiliar with two tiered grilling.... setting up the grill for direct and indirect heat. She left the wings on direct heat, basting with a sugar based sauce! By the time I resolved the problem, the Missus had the black as coal wings on a plate on the dining table. I gotta leave it to the Missus, She really accomplished something special here...... creating something on the grill that was charred black on the outside, and still totally raw on the inside! I was so grossed out that I decided to not try to make this again. Until.........
A couple of weeks ago, the Missus told me that She wanted some grilled Tamarind Shrimp. While buying shrimp, I saw some chicken wings, and bought a couple of pounds. I returned home with nothing particular in mind. After a bit I decided to give Fish Sauce Wings another shot. A couple of things; I use the two tiered grilling method; half of the grill is set-up for direct heat, the other half for indirect heat. The sugar and fat will mean that the wings will burn really quickly (as in the previous try), so I crisp up the chicken over direct heat, and baste with the sauce when I move the wings to indirect heat.
I grilled using a combination of half Kiawe Charcoal, half hardwood charcoal. If you were to taste the glaze, you'd think I was crazy, it seems too salty(no water in this one), and sweet. But because it's a glaze, it works out quite well. And yes, it is yet another super simple recipe........ and of course, please make adjustments to taste....
Fish Sauce Glazed Grilled Chicken Wings:
2 1/2 - 3 lbs of chicken wings
2 Tb Sea Salt
2 Tb Fish Sauce
1/4 cup canola oil
Fish Sauce Glaze (see below)
- Set up grill for two tiered grilling - half the grill set-up for direct heat, the other for indirect heat.
- Combine chicken wings, salt, fish sauce, and canola oil in a large bowl. Mix wings to coat well.
- Grill wings over direct heat for one turn to brown and crisp up the skin.
- Move wings to indirect heat portion of the grill and baste several times.
- Baste one last time before removing from the grill.
Fish Sauce Glaze:
1/2 Cup Fish Sauce
1/2 Cup white sugar
2-3 Thai Chilies sliced
4-5 cloves garlic finely minced
Lime juice to taste
- Combine fish sauce and sugar in a small pot.
- Heat over medium heat until sugar is dissolved
- Add garlic and chilies
- Bring to a light simmer and remove from heat