Patis Fried Chicken Wings

Patis Fried Chicken Wings is lightly breaded fried chicken wings marinated in fish sauce (patis).

Course Appetizer, Main Course

Cuisine Asian, Filipino

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 1327kcal

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.

If you prefer to bake chicken wings, instructions are in the post above.