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–+ servings
Vietnamese Fish Sauce Chicken Wings

Crispy Vietnamese Fish Sauce Chicken Wings for Finger-Licking Fun

Delight in these savory and crispy Vietnamese Fish Sauce Chicken Wings, an irresistible appetizer 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: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Wings
  • 2 pounds Chicken Wings fresh wings for best flavor and texture
  • 1 cup All-Purpose Flour or gluten-free flour for a gluten-free option
  • 0.5 cup Corn Starch essential for crunch
  • 1 teaspoon Salt kosher salt recommended
  • 0.5 teaspoon Black Pepper freshly ground is preferable
For the Glaze
  • 0.25 cup Unsalted Butter substitute with oil for a dairy-free option
  • 1 medium Shallot finely chopped; onion works in a pinch
  • 2 cloves Garlic minced; garlic powder can be used as a quick substitute
  • 0.5 cup Fish Sauce red boat variety is best; soy sauce can be swapped
  • 0.25 cup White Granulated Sugar brown sugar can be used for richer flavor
  • 0.25 cup Water no substitute necessary
For Frying
  • 2 inches Oil choose vegetable or peanut oil
For Serving
  • 2 pieces Lime Wedges or lemon as a substitute
  • Optional Garnishes green onion, cilantro, and red chili peppers

Equipment

  • Large Mixing Bowl
  • Skillet
  • large pot
  • slotted spoon
  • Wire Rack
  • Baking sheet

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, whisk together all-purpose flour, corn starch, salt, and black pepper until well combined.
  2. Pat the chicken wings dry with paper towels, toss them in the dredge mixture, then let them rest for 30 minutes.
  3. In a skillet, melt the unsalted butter, then add the shallot and minced garlic. Cook until fragrant, then pour in fish sauce, sugar, and water.
  4. Heat oil in a large pot to 350°F and fry wings in small batches for 6-8 minutes or until golden brown.
  5. Remove wings with a slotted spoon and transfer to a wire rack set over a baking sheet.
  6. Toss the fried wings with the prepared glaze in a large mixing bowl, squeezing fresh lime juice over the top.
  7. Transfer to a serving platter, garnish, and serve with lime wedges.

Nutrition

Serving: 4wingsCalories: 300kcalCarbohydrates: 20gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 200mgFiber: 1gSugar: 5gVitamin A: 200IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Keep oil temperature consistent for crispy wings and serve with lime for added brightness.

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