* 1 Ā¾Ā lbĀ chicken wings
* 1Ā tbspĀ fish sauce
* **Ā½**Ā tsp chicken bouillon powder
* 1Ā tspĀ white pepper powder
* **ā **Ā cupĀ tempura flour
* 3Ā tbspĀ ice-cold water
* oil,Ā as needed for frying
# Instructions
1. Combine fish sauce, white pepper, and seasoning powder in a large mixing bowl. Add the chicken wings after patting them dry with a paper towel to remove any excess moisture, and mix well with the seasonings.
2. Add tempura flour and ice-cold water to the bowl with wings. Mix everything well, then let the wings sit for 20 minutes.
3. Heat oil in a deep fryer or large pot to 350Ā°F (175Ā°C). Once the oil is hot, fry the wings in batches until they are golden brown and crispy, about 8ā10 minutes per batch.
4. Use a wire strainer or slotted spoon to remove the wings from the oil. Briefly place them on paper towels to drain any excess oil. Serve immediately and enjoy!
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Recipe:Ā [https://hungryinthailand.com/fish-sauce-wings/](https://hungryinthailand.com/fish-sauce-wings/)
# Ingredients
* 1 Ā¾Ā lbĀ chicken wings
* 1Ā tbspĀ fish sauce
* **Ā½**Ā tsp chicken bouillon powder
* 1Ā tspĀ white pepper powder
* **ā **Ā cupĀ tempura flour
* 3Ā tbspĀ ice-cold water
* oil,Ā as needed for frying
# Instructions
1. Combine fish sauce, white pepper, and seasoning powder in a large mixing bowl. Add the chicken wings after patting them dry with a paper towel to remove any excess moisture, and mix well with the seasonings.
2. Add tempura flour and ice-cold water to the bowl with wings. Mix everything well, then let the wings sit for 20 minutes.
3. Heat oil in a deep fryer or large pot to 350Ā°F (175Ā°C). Once the oil is hot, fry the wings in batches until they are golden brown and crispy, about 8ā10 minutes per batch.
4. Use a wire strainer or slotted spoon to remove the wings from the oil. Briefly place them on paper towels to drain any excess oil. Serve immediately and enjoy!