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–+ servings
Vietnamese Fish Sauce Chicken Wings

Savory Vietnamese Fish Sauce Chicken Wings for Your Next Party

These Vietnamese Fish Sauce Chicken Wings are a crispy, flavor-packed dish perfect for any gathering.
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Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 4 wings
Course: Appetizers
Cuisine: Vietnamese
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Wings
  • 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
For the Glaze
  • 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
For Frying & Serving
  • 2 pieces lime wedges add acidity and freshness when served
  • Optional Garnishes consider green onion, cilantro, and red chili peppers

Equipment

  • large bowl
  • Skillet
  • heavy pot
  • candy thermometer
  • cooling rack
  • baking sheet

Method
 

Step-by-Step Instructions
  1. 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.
  2. Melt the butter in a skillet over medium heat. Once bubbling, add minced shallot and garlic, cooking for about 30 seconds until fragrant.
  3. Add fish sauce, granulated sugar, and water into the skillet. Stir continuously and bring to a gentle simmer. Cook for 5 to 6 minutes until sauce thickens slightly.
  4. Heat oil in a heavy pot to 350°F (175°C). Prepare a baking sheet with paper towels and a cooling rack.
  5. Carefully fry the chicken wings in batches for about 6 to 8 minutes, until golden brown and cooked through. Transfer to the cooling rack.
  6. Toss the freshly fried wings with the glaze until evenly coated. Serve hot with lime wedges and sprinkle with garnishes.

Nutrition

Serving: 4wingsCalories: 400kcalCarbohydrates: 20gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 900mgPotassium: 300mgFiber: 1gSugar: 6gVitamin A: 500IUVitamin C: 5mgCalcium: 20mgIron: 2mg

Notes

Allow wings to sit for 30 minutes after coating to achieve optimal crispiness. Use a thermometer to maintain oil temperature for the best results.

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