Fish Wings

Option: For maximum flavour, marinate the wings overnight.


  • 24 whole chicken wings or 48 chicken wing sections, a mixture of drums and flats
  • ¼  cup of fish sauce
  • ½ cup of brown sugar
  • ½ cup of ketchup
  • ¼ cup or so of Sambal or your favourite chili garlic sauce
  • ¼ cup or so of freshly grated frozen ginger


  1. Preheat your oven to 350°F and turn on your convection fan if you have one. Line a baking tray with parchment paper for speedy clean up.
  2. Whisk the fish sauce, brown sugar, ketchup, chili garlic sauce and ginger together. Flip, toss and coat the chicken wings. When ready arrange on a baking tray and reserve any leftover sauce. Bake until cooked through but still juicy, 35 to 45 minutes.
  3. Meanwhile pour the remaining sauce into a pot over medium-high heat. Heat it through then continue cooking until it thickens noticeably to a syrup-like consistency, about 5 minutes.
  4. Toss the cooked wings with the sticky sauce, serve and share!