Patis Fried Chicken Wings is lightly breaded fried chicken wings marinated in fish sauce (patis) with crispy skin and moist, juicy meat. This crispy chicken wings can be served as an appetizer or a meal on it’s own with a side of vegetables. It is easy, quick and delicious.
If I am craving for chicken wings this is my go-to recipe. All the ingredients I use are staples in my kitchen. I usually pair it with ketchup or any store-bought sauce.
In fact, you don’t need any sauce since fish sauce is enough to give it so much flavor plus the seasoned breading adds more flavor and crunch. This simple chicken recipe surely satisfy my cravings.
When I was working, once a month I ordered 12 - 15 wings and indulged eating every bit of the crispy skin. I try not to have it all the time but if I do, I have to have that crunchy, crispy skin.
Also, I like my chicken wings fried. So if you like something simple without sauce, try this crispy fried chicken wings marinated in fish sauce (patis).
This recipe will work with other chicken parts.
How to make patis fried chicken wings
(1) Thaw chicken wings overnight on a tray and in the lower bin of fridge.
(2) I know the FDA recommends that we don’t wash chicken to avoid contamination. I am the type of person who washes everything. Meat , seafood, vegetables, you name it I wash it before cooking. The sink is cleaned and disinfected afterwards.
This step is optional if you don’t wash your meat.
Anyway, wash it then shake each piece to remove excess water and place in a bowl. Drain the excess water in the bowl before marinating. You can dry it with paper towel, I don’t.
(2) Marinate chicken wings in patis. Transfer all the wings in a medium zip lock bag and pour patis (fish sauce). Seal and toss the wings around to coat with fish sauce. Remove the air in bag, seal well and fold bag if too big.
Arrange wings at the bottom of zip lock bag and marinate for half a day or overnight so it is well infused with fish sauce. After a few hours, flip the bag over to marinate the top.
(3) Make chicken wings breading. When ready to fry, prepare breading in another zip lock bag. Add flour, garlic powder, onion powder and ground black pepper.
Depending on your preference, you can add a pinch of salt but remember fish sauce is already salty.
You can add cayenne powder and paprika but optional. Sometimes I do.
Seal bag, toss it around to mix the ingredients.
Note: It is easier to marinate and fry chicken wings if cut into pieces. Separate drumette and flap to cook evenly.
(4) Deep fry chicken wings. Heat oil at 375 degrees F and deep fry for 7 to 10 minutes depending on how done you like it.
When deep frying, I love using my deep fryer. It is one of the best investment I have in my kitchen. No oil splatters on my walls or counters and no hiding behind a pot lid to protect myself.
I seldon eat deep fried food but we have a few Filipino recipes that require deep frying and my deep fryer comes in handy with less clean up.
If drumette and flap are separated, no need to flip chicken when deep fried but if cooking with whole chicken wings, I suggest to flip it over to the other side after 5 minutes to cook evenly. Sometimes the flap is not fully submerged in oil so it is best to flip it.
Once it is done, raise the basket with wings and let the oil drain for a minute while the oil is raising it’s temperature for the next batch.
Note: If cooking on stove, make sure to have an oil splatter guard ready. Don’t worry, you won’t encounter too much oil splatter because it is lightly breaded.
Transfer to a plate lined with paper towel to absorb excess oil then transfer right away to a serving platter.
Note: Do not overcrowd chicken wings when deep frying so oil can maintain it’s temperature.
Bake Chicken Wings – For people who avoid deep fried food this fried chicken wings recipe can be baked in the oven.
Preheat oven at 350 degrees F and arrange wings in a row separated from each other on greased baking sheet. Bake for 45 minutes and flip over to the other side after 20 minutes.
To get crunchy skin, after 45 minutes spray chicken wings with olive oil and raise temperature to 375 degrees F for 10 minutes then broil at 375 for 2 to 3 minutes or depending how done you like it.
Deep frying or baking chicken wings are equally delicious, but I prefer deep frying for crispier wings.
Serve it while warm with ketchup or any sauce, if desired.
This chicken wings recipe does not have sauce, if you prefer something saucy try my sweet and spicy wings recipe.
Patis Fried Chicken Wings
- 4 pounds chicken wings about 10 wings thawed
- 2 tablespoons patis (fish sauce)
- oil for deep frying enough to submerge chicken wings in oil
Chicken Breading Ingredients
- ¾ to 1 cup all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground black pepper
- Pinch of salt optional since fish sauce is salty
- ½ teaspoon cayenne pepper optional
- I suggest to cut chicken wings. Separate the drumette from the flap. It will be easier to marinate and fry the wings.
- In a medium zip lock bag, marinate chicken wings in patis (fish sauce) for ½ a day or overnight in the fridge. Toss it around to coat wings with fish sauce. Release the air in bag then arrange wings at the bottom of bag so fish sauce can fully penetrate the meat. Fold zip lock bag if too big. After a few hours, turn over the zip lock bag so chicken wings on top get marinated.
- Heat oil in deep fryer or stove top at 375 degrees F.
- Meanwhile, prepare breading. In a medium zip lock bag add flour, garlic powder, onion powder, ground black pepper and salt if desired. Toss the bag around to mix the ingredients.
- Place 3 to 4 wings in the bag, toss it around until chicken wings is lightly coated with breading. Gently shake each wing to remove excess breading. Note: Discard fish sauce marinade.
- Deep fry for 7 to 10 minutes (or longer) depending on your preference.
- (Deep Fryer) Raise the basket and let oil drain for a minute.
- (Stove-top) Use a slotted spoon or tong and remove wings from oil. Transfer to a plate line with paper towel to absorb excess oil then transfer to a serving platter.
- Note: Do not overcrowd when deep frying so oil can maintain it’s temperature.
- Serve while warm. Have a side of vegetables, ketchup or sauce, if desired.