Name: Savory Vietnamese Fish Sauce Chicken Wings for Your Next Party
Prep time: 30 min
Cook time: 20 min
Total time: 80 min
Ingredients: 1 cup all-purpose flour (gluten-free flour can be a great substitute); 1/2 cup corn starch (avoid substitutions for optimal texture); 1 teaspoon salt (essential for flavor enhancement); 1/2 teaspoon pepper (choose between black or white pepper); 2 pounds chicken wings (remove the tips for evenly cooked wings); 2 tablespoons unsalted butter (use oil for dairy-free alternative); 1 medium shallot (onions can replace shallots); 3 cloves garlic (can use minced or garlic powder); 1/2 cup fish sauce (recommended: Red Boat); 1/4 cup granulated sugar (coconut sugar can be a substitute); 1/4 cup water (helps adjust sauce consistency); 2 pieces lime wedges (add acidity and freshness when served); Optional Garnishes (consider green onion, cilantro, and red chili peppers)

Have you ever found yourself dreaming of a flavor-packed dish that can easily transform any gathering into a celebration? These Vietnamese Fish Sauce Chicken Wings are just the ticket! Crispy, golden, and slathered in a sweet and savory glaze, they make for the perfect finger food that’ll have everyone reaching for more. Not only are they a delightful crowd-pleaser, but they’re also surprisingly simple to whip up, making them an ideal option for both casual weeknight dinners and festive occasions alike. With each crunchy bite releasing the irresistible umami of fish sauce, these wings introduce an exciting twist to traditional appetizers. Curious about how to get that perfect crisp and sticky glaze? Let’s dive into this delicious recipe!

Why Are These Wings So Addictive?

Crispy, crunchy perfection: Each bite delivers a satisfying crunch that’s hard to resist.

Umami explosion: The rich fish sauce glaze envelops the wings, packing a savory punch that keeps your taste buds dancing.

Simple preparation: With minimal ingredients and straightforward steps, you’ll have these delightful wings ready in no time.

Versatile crowd-pleaser: Perfect for parties, game nights, or a cozy dinner, they pair wonderfully with cold beverages, just like our Honey Bourbon Chicken does.

Endless variations: Feel free to customize the spice level or try different proteins for a personal twist!

Make-ahead friendly: Fry them in advance and glaze just before serving to save time and still impress your guests!

Vietnamese Fish Sauce Chicken Wings Ingredients

For the Wings

All-purpose flour – Coats the wings for a crispy finish; gluten-free flour can be a great substitute.
Corn starch – This secret ingredient enhances the crispiness; avoid substitutions for optimal texture.
Salt – Essential for flavor enhancement; don’t skip this step!
Pepper – Adds a touch of spice; feel free to choose between black or white pepper based on your taste preferences.
Chicken wings – The star of the dish; remove the tips for evenly cooked wings.

For the Glaze

Unsalted butter – Enriches the sauce with flavor; use oil if you’re looking for a dairy-free alternative.
Shallot – Offers a sweet, aromatic base; onions can replace shallots if needed.
Garlic – Elevates the flavor profile; use minced or garlic powder as an easy alternative.
Fish sauce (recommended: Red Boat) – This ingredient brings depth and umami to the glaze; soy sauce or tamari can work if gluten-free is desired.
Granulated sugar – Balances the sauce’s flavor; coconut sugar can be a lower-glycemic substitute.
Water – Helps adjust the sauce’s consistency to your preferred thickness.

For Frying & Serving

Oil (for frying) – A must for that perfect crispy texture; vegetable or peanut oil are both excellent choices for frying.
Lime wedges – Add a burst of acidity and freshness when served; they’re the perfect finishing touch.
Optional Garnishes – Consider green onion, cilantro, and red chili peppers to enhance both flavor and presentation.

Get ready to serve these Vietnamese Fish Sauce Chicken Wings as a delicious appetizer that’s sure to impress your guests!

Step‑by‑Step Instructions for Vietnamese Fish Sauce Chicken Wings

Step 1: Prepare the Wing Coating
In a large bowl, whisk together all-purpose flour, corn starch, salt, and pepper until well combined. Add the chicken wings to the mixture, tossing them gently to ensure each wing is evenly coated. Let them sit for 30 minutes at room temperature, allowing the coating to absorb moisture for an extra crispy finish when frying.

Step 2: Make the Glaze
Melt 2 tablespoons of unsalted butter in a skillet over medium heat. Once the butter is bubbling, add minced shallot and garlic, cooking for about 30 seconds until fragrant and softened. This aromatic base is essential for your Vietnamese Fish Sauce Chicken Wings, infusing the glaze with rich flavors.

Step 3: Combine Sauce Ingredients
Next, add fish sauce, granulated sugar, and water into the skillet. Stir the mixture continuously as it heats, bringing it to a gentle simmer. Allow it to cook for about 5 to 6 minutes until the sauce thickens slightly, creating a sweet and savory coating for the wings that showcases the signature umami flavor.

Step 4: Set Up for Frying
Prepare your frying station by heating oil in a heavy pot to 350°F (175°C). Use a candy thermometer to maintain this temperature, ensuring perfectly crispy wings. While waiting for the oil, line a baking sheet with paper towels and place a cooling rack on top to drain the excess oil after frying.

Step 5: Fry the Wings
Carefully fry the chicken wings in batches, ensuring not to overcrowd the pot. Fry for about 6 to 8 minutes, until golden brown and the internal temperature reaches 180°F (82°C), or until juices run clear. Use a slotted spoon to transfer the wings to the cooling rack, letting the excess oil drip off for maximum crispiness.

Step 6: Glaze and Serve
In a large bowl, toss the freshly fried wings with the rich glaze until they are evenly coated. Serve hot, garnished with lime wedges for a burst of acidity, and sprinkle with green onions, cilantro, and red chili peppers for an extra flair. Your Vietnamese Fish Sauce Chicken Wings are now ready to be enjoyed as a delightful and sticky appetizer!

Make Ahead Options

These Vietnamese Fish Sauce Chicken Wings are perfect for meal prep! You can marinate the wings in the fish sauce mixture up to 24 hours in advance, allowing the flavors to meld beautifully. Additionally, fry the wings a day ahead of time and store them in an airtight container in the refrigerator for up to 3 days; just be sure to keep them unglazed to maintain their crispiness. When you’re ready to enjoy, simply reheat them in the oven at 375°F (190°C) for about 10-12 minutes until heated through, then toss with the glaze before serving for that just-off-the-fryer deliciousness. This method not only saves time but ensures your wings are just as tasty!

What to Serve with Vietnamese Fish Sauce Chicken Wings

Nothings pairs better with these crispy delights than sides that complement their umami crunch and sticky sweetness.

Steamed Jasmine Rice: Perfect for soaking up extra glaze, this fragrant rice balances the bold flavors of the wings beautifully.
Crispy Fresh Spring Rolls: Their light crunch and fresh veggies provide a refreshing contrast to the savory wings, making for a well-rounded meal. A quick dipping sauce of hoisin or peanut can tie everything together nicely.
Zesty Cabbage Slaw: This crunchy, tangy slaw adds vibrancy and pairs perfectly with the rich taste of the wings, making your meal colorful and balanced.
Pickled Vegetables: Tangy pickled cucumbers or carrots add a delightful acidity that cuts through the richness of the chicken wings, elevating the entire dining experience.
Asian-Style Noodle Salad: A cold noodle salad tossed with sesame oil and fresh herbs offers a delightful texture and an aromatic complement that works wonders with the wings’ flavors.
Chilled Beer or Iced Green Tea: For beverages, pair with a cold, crisp lager or refreshing iced green tea to cleanse your palate between bites.

Imagine hosting a gathering where each element works together, creating an unforgettable feast that has everyone coming back for seconds!

How to Store and Freeze Vietnamese Fish Sauce Chicken Wings

Fridge: Store leftover wings in an airtight container for up to 4 days. For best flavor, reheat in the oven or air fryer to regain their crispiness.

Freezer: You can freeze unglazed fried wings for up to 2 months. Seal them in a freezer-safe bag, and when ready, thaw and glaze just before serving.

Reheating: To reheat, place the wings in a preheated oven at 375°F (190°C) for about 10-15 minutes. This will help maintain the crispy texture of your Vietnamese Fish Sauce Chicken Wings.

Make-ahead tips: Consider preparing wings in advance by frying them ahead of time. Simply glaze them just before serving to keep them fresh and flavorful.

Expert Tips for Vietnamese Fish Sauce Chicken Wings

Pre-Coat Resting: Allow wings to sit for 30 minutes after coating to absorb moisture, which leads to crispy Vietnamese Fish Sauce Chicken Wings.
Oil Temperature: Use a candy thermometer to keep frying oil between 325-350°F for evenly cooked wings with the perfect crunch.
Avoid Overcrowding: Fry in small batches, keeping wings spaced apart to prevent steaming; this helps maintain that coveted crispiness.
Dry Wings Thoroughly: Pat the chicken wings dry before coating; moisture can lead to soggy results instead of crisp perfection.
Glaze Timing: Toss the wings in the sauce right before serving to keep the sticky glaze fresh and prevent the wings from getting soggy too quickly.

Vietnamese Fish Sauce Chicken Wings Variations

Feel free to let your creativity shine and customize these delicious wings to suit your taste buds!

Gluten-Free: Swap all-purpose flour for a gluten-free flour blend to enjoy crispy wings without the gluten.
Spicy Twist: Add 1-2 tablespoons of Sriracha or chili paste to the glaze for an extra kick of heat that will tantalize your taste buds.
Herb-Infused: Mix fresh herbs like thyme or rosemary into the flour coating for a fragrant, aromatic touch that elevates each bite.
Sweet & Tangy: Replace granulated sugar with honey for a deliciously sticky glaze that adds a hint of floral sweetness to the depths of umami.
Air-Fried Option: If you’re looking for a healthier method, air fry the wings for a lighter version while still maintaining that irresistible crunch.
Different Proteins: Try using chicken drumsticks or thighs instead of wings for a change in texture and flavor that is equally delectable.
Citrus Burst: Add a splash of orange juice to the glaze for a refreshing citrus twist that perfectly complements the savory notes.
Double Glaze: For a deeper flavor profile, consider glazing the wings twice—once before frying and again right after— to make them extra sticky and flavorful.

These variations lend themselves to endless possibilities, making sure there’s something for everyone, just like our Creamy Lemon Chicken Orzo or the mouthwatering Baked Cod Sauce. Enjoy the adventure while creating your perfect batch of Vietnamese Fish Sauce Chicken Wings!

Vietnamese Fish Sauce Chicken Wings Recipe FAQs

What type of fish sauce should I use?
I recommend using Red Boat fish sauce for its rich, umami flavor that elevates the glaze. If you’re looking for a gluten-free option, you can substitute it with soy sauce or tamari. Just keep in mind that the flavor will be slightly different!

How can I ensure my chicken wings are crispy?
First, make sure to dry the wings completely before coating them; moisture leads to sogginess. Allowing them to sit for 30 minutes after coating is also crucial, as it helps the flour absorb moisture for that perfect crunch. Frying at the right oil temperature (350°F) and avoiding overcrowding the pot will also greatly enhance crispiness.

What’s the best way to store leftovers?
Store leftover wings in an airtight container for up to 4 days in the refrigerator. For best results, I advise keeping them unglazed to maintain their crisp texture. When reheating, pop them in the oven or air fryer to crisp them back up—about 10-15 minutes at 375°F should do the trick!

Can I freeze Vietnamese Fish Sauce Chicken Wings?
Absolutely! You can freeze unglazed fried wings for up to 2 months. Just seal them tightly in a freezer-safe bag. When you’re ready to enjoy them, let them thaw in the fridge overnight, then glaze just before serving for that fresh taste!

Are there any dietary considerations with this recipe?
Yes, if you have a gluten intolerance or allergy, ensure you use gluten-free flour and substitute the fish sauce with soy sauce or tamari. Additionally, to make this dish dairy-free, you can replace the unsalted butter with vegetable oil in the glaze. Always double-check your ingredients to ensure they meet your dietary needs!

What should I do if my glaze is too thin?
If your glaze turns out too runny after simmering, don’t worry! Just let it cook for another 2-3 minutes over medium heat. Stir continuously until it reduces and thickens to your desired consistency. You can also add a touch more sugar if you want a stickier result. Happy cooking!