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–+ servings
Vietnamese Fish Sauce Chicken Wings

Crispy Vietnamese Fish Sauce Chicken Wings You’ll Crave

These Crispy Vietnamese Fish Sauce Chicken Wings are a must-try appetizer that blends savory flavors with a crispy texture, 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: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup All-Purpose Flour Can be substituted with rice flour for gluten-free.
  • 1/2 cup Corn Starch Essential for achieving crispiness.
  • 1 teaspoon Salt Adjust to taste.
  • 1/2 teaspoon Pepper Optional based on heat preference.
  • 2 pounds Chicken Wings Use split wings with tips removed.
For the Glaze
  • 1/2 cup Unsalted Butter Can be replaced with olive oil.
  • 1 medium Shallot Use yellow onion if unavailable.
  • 3 cloves Garlic Use garlic powder as an alternative.
  • 1/4 cup Fish Sauce Recommended brand is Red Boat.
  • 1/4 cup Granulated Sugar Brown sugar can be used for deeper flavor.
  • 1/2 cup Water No substitution needed.
For Frying
  • Oil for Frying Peanut oil or vegetable oil works best.
  • 1 lime Wedges Add brightness and acidity.
Garnishes
  • Optional Garnishes (Green Onion, Cilantro, Red Chili Peppers) Customize according to preference.

Equipment

  • large bowl
  • Skillet
  • deep pot
  • Thermometer
  • cooling rack
  • Baking Sheet

Method
 

Step-by-Step Instructions
  1. In a large bowl, mix together the all-purpose flour, cornstarch, salt, and pepper. Toss the chicken wings in this mixture until they are evenly coated. Allow the wings to rest for about 30 minutes.
  2. In a skillet over medium heat, melt the unsalted butter until bubbly. Add the chopped shallots and minced garlic, sautéing for about 30 seconds until fragrant.
  3. Incorporate the fish sauce, granulated sugar, and water into the skillet. Stir to combine and let simmer for about 5-6 minutes until reduced by half.
  4. Heat oil in a deep pot over medium-high heat until it reaches 350°F (175°C). Monitor the oil temperature.
  5. Carefully fry the chicken wings in batches for about 6-8 minutes until golden brown and crispy. Check their internal temperature to ensure they reach 180°F (82°C).
  6. Transfer the fried wings to a cooling rack over a baking sheet to drain excess oil.
  7. Toss the fried wings in the prepared fish sauce glaze and serve immediately with lime wedges and your choice of garnishes.

Nutrition

Serving: 5wingsCalories: 350kcalCarbohydrates: 20gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 900mgPotassium: 300mgFiber: 1gSugar: 5gVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 4 days. Freeze wings for longer storage up to 3 months.

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