Nam Pla and Garlic Wing Sauce
By Bryan RoofPublished on January 17, 2026
Time
30 minutes
Yield
Makes about ¾ cup (enough to sauce 3½ pounds wings)
Ingredients
2 tablespoons water 5 teaspoons cornstarch ½ cup packed light brown sugar 6 tablespoons fish sauce 6 garlic cloves, minced2 tablespoons grated lime zest plus ¼ cup juice (3 limes)1 teaspoon red pepper flakes ¼ cup chopped fresh dill
Before You Begin
The dill offers a refreshing counterpoint to the pungent fish sauce, but fresh cilantro can also be used.
Instructions
- Whisk 2 tablespoons water and 5 teaspoons cornstarch together in small bowl. Combine ½ cup packed light brown sugar, 6 tablespoons fish sauce, 6 minced garlic cloves, 2 tablespoons lime zest, and 1 teaspoon pepper flakes in small saucepan. Bring to boil over medium-high heat, whisking to dissolve sugar. Whisk in cornstarch slurry, return to boil, and cook until thickened, about 15 seconds. Remove from heat and stir in ¼ cup lime juice and ¼ cup chopped dill. Let cool to room temperature to thicken. (Sauce can be refrigerated for up to 3 days.) Toss wings with sauce in large bowl. Serve.
Time
30 minutesYield
Makes about ¾ cup (enough to sauce 3½ pounds wings)Ingredients
2 tablespoons water
5 teaspoons cornstarch
½ cup packed light brown sugar
6 tablespoons fish sauce
6 garlic cloves, minced
2 tablespoons grated lime zest plus ¼ cup juice (3 limes)
1 teaspoon red pepper flakes
¼ cup chopped fresh dill
Ingredients
2 tablespoons water
5 teaspoons cornstarch
½ cup packed light brown sugar
6 tablespoons fish sauce
6 garlic cloves, minced
2 tablespoons grated lime zest plus ¼ cup juice (3 limes)
1 teaspoon red pepper flakes
¼ cup chopped fresh dill
Ingredients
2 tablespoons water
5 teaspoons cornstarch
½ cup packed light brown sugar
6 tablespoons fish sauce
6 garlic cloves, minced
2 tablespoons grated lime zest plus ¼ cup juice (3 limes)
1 teaspoon red pepper flakes
¼ cup chopped fresh dill
Why This Recipe Works
This Thai-inspired sauce for chicken wings offers a harmonious blend of sweet, sour, and salty flavors. We achieve this balance with umami-rich fish sauce, tangy lime, sweet brown sugar, aromatic garlic, and a touch of heat from chile flakes. Fresh dill brightens the profile with its herbal notes.
Before You Begin
The dill offers a refreshing counterpoint to the pungent fish sauce, but fresh cilantro can also be used.
Instructions
- Whisk 2 tablespoons water and 5 teaspoons cornstarch together in small bowl. Combine ½ cup packed light brown sugar, 6 tablespoons fish sauce, 6 minced garlic cloves, 2 tablespoons lime zest, and 1 teaspoon pepper flakes in small saucepan. Bring to boil over medium-high heat, whisking to dissolve sugar. Whisk in cornstarch slurry, return to boil, and cook until thickened, about 15 seconds. Remove from heat and stir in ¼ cup lime juice and ¼ cup chopped dill. Let cool to room temperature to thicken. (Sauce can be refrigerated for up to 3 days.) Toss wings with sauce in large bowl. Serve.
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