Crab Fat-Caramel Wings

Crispy fried chicken wings coated in a rich, savory-sweet caramel sauce made with fish sauce and crab paste, finished with crunchy peanuts and fresh cilantro. These wings offer an exciting fusion of Southeast Asian flavors with American-style wings.

6 servings

1 hr 5 min

Published October 4, 2025

Ingredients

•½ cup fish sauce
•1½ cups sugar
•¼ cup Thai crab or shrimp paste with bean oil
•10 cups Peanut or vegetable oil
•1 cup all-purpose flour
•1 teaspoon baking powder
•1½ cups cornstarch
•½ cup vodka
•2 pounds chicken wings
•1 tablespoon Kosher salt
•1 teaspoon Freshly ground pepper
•¼ cup chopped salted, roasted peanuts
•¼ cup fresh cilantro
•1 piece deep-fry thermometer

Cooking Instructions

1.
Bring fish sauce to a boil in a medium saucepan and cook until reduced almost by half (it will darken and become pungent), about 5 minutes. Stir in sugar and fit saucepan with thermometer. Cook until thermometer registers 230°F (mixture will become thick and dark). Whisk in crab paste and 1 tablespoons water until smooth. Reduce heat to low; keep warm until ready to dip wings.
15 min
2.
Fit a large pot with clean thermometer and pour in oil to measure 2". Heat over medium-high heat until thermometer registers 350°F.
10 min
3.
Meanwhile, whisk flour, baking powder, and 1 cup cornstarch in a medium bowl. Whisking constantly, gradually add vodka and 1 3/4 cups water, adding more water if batter is too thick (it should be slightly thinner than cream but thicker than milk).
5 min
4.
Place remaining 1/2 cup cornstarch in a shallow dish. Season chicken with salt and pepper and dredge in cornstarch, shaking off excess.
10 min
5.
Working in 3 batches and returning oil to 350°F between batches, coat chicken in batter, letting excess drip back into bowl, and fry until skin is golden and chicken is crisp and cooked through, about 5 minutes. Transfer to a wire rack set inside a baking sheet to drain. Using tongs, add hot wings to warm caramel, turn to coat, then transfer wings to a platter. Serve wings topped with peanuts and cilantro.
25 min
6.
Caramel sauce can be made 3 days ahead. Keep airtight at room temperature. Reheat before using.

Ingredients

•½ cup fish sauce

•1½ cups sugar

•¼ cup Thai crab or shrimp paste with bean oil

•10 cups Peanut or vegetable oil

•1 cup all-purpose flour

•1 teaspoon baking powder

•1½ cups cornstarch

•½ cup vodka

•2 pounds chicken wings

•1 tablespoon Kosher salt

•1 teaspoon Freshly ground pepper

•¼ cup chopped salted, roasted peanuts

•¼ cup fresh cilantro

•1 piece deep-fry thermometer

Cooking Instructions

Bring fish sauce to a boil in a medium saucepan and cook until reduced almost by half (it will darken and become pungent), about 5 minutes. Stir in sugar and fit saucepan with thermometer. Cook until thermometer registers 230°F (mixture will become thick and dark). Whisk in crab paste and 1 tablespoons water until smooth. Reduce heat to low; keep warm until ready to dip wings.

15 min

Fit a large pot with clean thermometer and pour in oil to measure 2". Heat over medium-high heat until thermometer registers 350°F.

10 min

Meanwhile, whisk flour, baking powder, and 1 cup cornstarch in a medium bowl. Whisking constantly, gradually add vodka and 1 3/4 cups water, adding more water if batter is too thick (it should be slightly thinner than cream but thicker than milk).

5 min

Place remaining 1/2 cup cornstarch in a shallow dish. Season chicken with salt and pepper and dredge in cornstarch, shaking off excess.

10 min

Working in 3 batches and returning oil to 350°F between batches, coat chicken in batter, letting excess drip back into bowl, and fry until skin is golden and chicken is crisp and cooked through, about 5 minutes. Transfer to a wire rack set inside a baking sheet to drain. Using tongs, add hot wings to warm caramel, turn to coat, then transfer wings to a platter. Serve wings topped with peanuts and cilantro.

25 min

Caramel sauce can be made 3 days ahead. Keep airtight at room temperature. Reheat before using.