Maple Wings

Ingredients

Wings + Brine:

• 12 chicken wings (split, tips removed)
• 1 cup buttermilk
• 1 tbsp fish sauce
• 1/2 tsp salt
• 1/2 tsp black pepper

Dry Dredge:

• 1/2 cup all-purpose flour
• 1/3 cup rice flour
• 2 tbsp cornstarch
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper

Sauce:

• 2 tbsp fish sauce
• 1 tbsp maple syrup
• 1 tbsp sugar
• 3 cloves garlic, minced
• 1–2 Thai chilies, chopped
• 1 tbsp lime juice
• 1 tbsp water

Directions

Brine:

1. Mix buttermilk, fish sauce, salt, and pepper.
2. Add wings and marinate at least 2 hours, ideally 6–12 hours. This tenderizes and lightly seasons — not aggressively.

Wet → Dry dredge:

1. Pull wings straight from the buttermilk (don’t shake off too much).
2. Toss into dredge mix, pressing flour into the surface to build texture.
3. Let sit 10 minutes so it hydrates and forms craggly bits.

Fry:

1. Heat oil to 350°F (175°C).
2. Fry 8–10 minutes until golden.
3. Optional but pro move: rest 2–3 min, then fry again 1–2 min for extra crunch.

Sauce (control your heat):

1. In a pan, lightly fry garlic + chilies until fragrant.
2. Add fish sauce, maple, sugar, water → simmer 1–2 minutes until slightly thick.
3. Turn OFF heat, then add lime juice.

Toss:

1. Add wings and toss quickly. You want a glossy glaze, not soggy coating.