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Chicken wings in fish sauce

(Gai tod nam pla)


1 hr 20 mins

Pretty Easy

Thai fish sauce can lift the flavour of just about any ingredient and it’s absolutely delicious as a marinade for chicken wings. This recipe makes a great snack to serve with drinks. Pile the wings high and watch them disappear. Everybody loves these.






  • 12 chicken wings

  • 8 tablespoons nam pla (Thai fish sauce)

  • 1 teaspoon ground cumin

  • Vegetable oil, for deep-frying

  • 4 pandan leaves, chopped

  • Fried onions, to garnish

  • Sweet chilli sauce (see separate recipe), to serve


  1. Mix the chicken wings with the fish sauce and the ground cumin, then leave the mixture in the refrigerator to marinate for at least 1 hour.
  2. Heat the oil in a deep-fat fryer or a wok over a medium heat.
  3. When hot, add the pandan leaves and marinated chicken wings.
  4. Deep-fry until the wings are golden brown and cooked through and the pandan leaves are crisp.
  5. Drain on kitchen paper, scatter over the fried onions and serve immediately with the dipping sauce.


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