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–+ servings
Vietnamese Fish Sauce Chicken Wings

Crispy Vietnamese Fish Sauce Chicken Wings for Ultimate Flavor

Delight in crispy Vietnamese Fish Sauce Chicken Wings—perfect appetizer with a sticky glaze that brings sweet and savory flavors together.
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Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 wings
Course: Appetizers
Cuisine: Vietnamese
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Coating
  • 1 cup All-Purpose Flour Can substitute with gluten-free flour for a gluten-free option.
  • 1/2 cup Corn Starch Essential for texture, no substitute recommended.
  • 1 teaspoon Salt Balances and enhances flavors.
  • 1/2 teaspoon Pepper Adds a slight heat and flavor enhancement.
  • 2 pounds Chicken Wings Use fresh wings for the best results.
For the Glaze
  • 1/2 cup Unsalted Butter Can substitute with oil for a dairy-free version.
  • 1 medium Shallot Substitute with onion if necessary.
  • 3 cloves Garlic Fresh garlic preferred, but garlic powder can work in a pinch.
  • 1/4 cup Fish Sauce Recommended: Red Boat fish sauce for authenticity.
  • 1/4 cup Granulated Sugar Consider brown sugar for a deeper taste.
  • 1/4 cup Water No substitutes necessary.
For Frying
  • 4 cups Oil for Frying Ensure it has a high smoke point.
For Garnish
  • 2 pieces Lime Wedges Adds brightness and acidity.
  • Optional Garnishes (Green Onion, Cilantro, Red Chili Peppers) Offers fresh flavor and visual appeal.

Equipment

  • large bowl
  • Skillet
  • deep pot
  • Thermometer
  • wire rack

Method
 

Step-by-Step Instructions
  1. Pat the chicken wings dry with paper towels for maximum crispiness. In a large bowl, mix together flour, corn starch, salt, and pepper. Toss wings until fully coated and let rest for 30 minutes on a wire rack.
  2. Melt unsalted butter in a skillet over medium heat. Sauté minced shallot and garlic for about 30 seconds until fragrant. Add fish sauce, sugar, and water, stirring well. Simmer and let it reduce by half for sticky consistency.
  3. Heat oil in a deep pot to 350°F (175°C). Fry wings in small batches for 6-8 minutes until golden brown, reaching an internal temperature of 175-180°F.
  4. Transfer fried wings to a wire rack over paper towels to drain excess oil. Let them cool for a minute to appreciate the golden color and crunch.
  5. Place fried wings in a large bowl and pour the sticky glaze over them. Toss to coat thoroughly for packed flavor.
  6. Serve hot with lime wedges on the side. Squeeze fresh lime juice over wings for brightness, and optionally garnish with green onions, cilantro, or red chili peppers.

Nutrition

Serving: 4wingsCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gCholesterol: 100mgSodium: 600mgPotassium: 300mgFiber: 1gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

Ensure to maintain the oil temperature for optimal frying results, and use fresh ingredients for vibrant flavor.

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