Name: Nam Pla and Garlic Wing Sauce
Total time: 30 min
Cuisine: Thai
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.