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–+ servings
Vietnamese Fish Sauce Chicken Wings

Crispy Vietnamese Fish Sauce Chicken Wings You'll Crave

These Vietnamese Fish Sauce Chicken Wings are a delectable balance of crunch and tenderness with a bold flavor that makes them irresistible.
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Prep Time 30 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 1 hour
Servings: 4 wings
Course: Appetizers
Cuisine: Vietnamese
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup All-Purpose Flour Substitution: Use a gluten-free flour blend for gluten-free wings.
  • 1/2 cup Corn Starch No direct substitution; crucial for texture.
  • 1 teaspoon Salt Optional: Reduce or replace with a low-sodium option for less saltiness.
  • 1/2 teaspoon Pepper Substitution: Use black pepper or white pepper for different flavor notes.
For the Chicken
  • 2 pounds Chicken Wings Substitution: Drumettes and flats can be interchanged.
  • 2 tablespoons Unsalted Butter Substitution: Olive oil or any neutral oil can also work.
For the Glaze
  • 1 small Shallot Substitution: Onion can be used but with a stronger flavor.
  • 3 cloves Garlic Substitution: Garlic powder in a pinch, adjusting for intensity.
  • 1/4 cup Fish Sauce (preferably Red Boat) Substitution: Soy sauce can be used, but the flavor will differ.
  • 1/4 cup Granulated Sugar Substitution: Brown sugar for a deeper flavor.
  • 1/4 cup Water No direct substitution needed.
For Frying
  • Oil Oil (for frying) Use vegetable or peanut oil for best results.
For Serving
  • 2 Lime Wedges No substitution; necessary for final taste.
  • Optional Garnishes (Green onion, Cilantro, Red chili peppers) Omit if desired or replace with other fresh herbs.

Equipment

  • large bowl
  • large skillet
  • Heavy pot
  • Wire rack
  • Meat thermometer

Method
 

Step-by-Step Instructions for Vietnamese Fish Sauce Chicken Wings
  1. In a large bowl, whisk together all-purpose flour, corn starch, salt, and pepper until fully combined. Set aside.
  2. Pat the chicken wings dry with paper towels and toss them in the flour mixture, ensuring even coverage. Let sit for about 30 minutes.
  3. In a large skillet, melt unsalted butter over medium heat. Add shallots and garlic, sauté for 1-2 minutes until fragrant.
  4. Stir in fish sauce, sugar, and water to the skillet with the sautéed aromatics. Simmer for 5-6 minutes until thickened.
  5. Heat vegetable or peanut oil in a heavy pot to 350°F (175°C).
  6. Fry the coated chicken wings in small batches for 6-8 minutes until golden brown and cooked through.
  7. Transfer the fried wings onto a cooling rack set over a baking sheet to drain excess oil.
  8. Toss the warm wings in the fish sauce glaze and serve with lime juice and garnishes if desired.

Nutrition

Serving: 1wingCalories: 250kcalCarbohydrates: 10gProtein: 22gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 700mgPotassium: 250mgSugar: 2gVitamin A: 2IUVitamin C: 10mgCalcium: 1mgIron: 5mg

Notes

For best results, control the oil temperature and avoid overcrowding when frying to achieve maximum crispiness.

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