My son loves Teriyaki Chicken and also chicken wing. After eating and inhaling fish sauce chicken wing with sticky rice at the Pok Pok Thai Restaurant in Portland , I decided to create a recipe that is close to my tasting memories. I substituted fish sauce for soy sauce in my own teriyaki sauce recipe created way back. And it works, now everyone loves the fish sauce chicken wings as well. To get a nice even brown, you have to be patient and keep turning the chicken every 5 minutes. Please remember that the high heat can burn the skin quickly due to the brown sugar used in the marinade. After a few tries, I am happy with the result. Time to get your fingers dirty by eating this dish and might as well with Thai sticky rice, because that is the best way to eat it.
Grilled Fish Sauce Chicken Wing
Gai Nampla YangYield: 10 wings 4 tablespoons brown sugar 4 tablespoons fish sauce 2 tablespoons dry sherry 2 tablespoons rice vinegar 2 pounds chicken wings, about 10 wings
To make a marinade, stir sugar, fish sauce, dry sherry and rice vinegar in a large bowl until sugar is dissolved. Place chicken wings in a zip-lock bag and pour in marinade. Remove the air from the bag and seal. Let’s it marinated in refrigerator for at least three hours and flip the bag every half hour. Drain well before grilling.Pre-heat the gas grill, then set at medium heat. Grill both side until nicely brown but not burnt and it will take about 20 to 30 minutes.