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Vietnamese Fish Sauce Chicken Wings

Crispy Vietnamese Fish Sauce Chicken Wings You Can't Resist

Indulge in the crispy, sweet, and savory flavors of Vietnamese Fish Sauce Chicken Wings, a must-try appetizer.
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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: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Wings
  • 1 cup All-Purpose Flour Substitute with gluten-free flour for a GF version.
  • 1/2 cup Corn Starch Vital for texture.
  • 1 tsp Salt Adjust to taste.
  • 1/2 tsp Pepper Substitute with white pepper for a milder flavor.
  • 2 lbs Chicken Wings Split with tips removed.
For the Glaze
  • 4 tbsp Unsalted Butter Substitute with oil for dairy-free options.
  • 1 medium Shallot (minced) Can substitute with onion.
  • 2 cloves Garlic (minced) Can be substituted with garlic powder.
  • 1/3 cup Fish Sauce Preferably Red Boat.
  • 1 tbsp Granulated Sugar Coconut sugar or honey also works.
  • 1/4 cup Water
For Frying
  • 2-3 inches Oil (for frying) Use any high smoke point oil.
For Serving
  • 2 pieces Lime Wedges Can use lemon juice.
  • Garnishes (Green Onion, Cilantro, Red Chili Peppers) Fresh herbs add visual appeal.

Equipment

  • Large Mixing Bowl
  • Skillet
  • Heavy pot
  • baking sheet
  • meat thermometer

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine the all-purpose flour, corn starch, salt, and pepper. Whisk them together until well blended. Add the chicken wings to the bowl and toss until they are fully coated. Let sit for about 30 minutes.
  2. In a skillet over medium heat, melt the unsalted butter. Add the minced shallot and garlic, sautéing until fragrant. Then, pour in the fish sauce, granulated sugar, and water. Simmer gently, reducing by half for about 5-6 minutes until it thickens.
  3. Prepare your frying station by heating 2-3 inches of oil to 350°F (175°C) in a heavy pot. Set up a baking sheet lined with paper towels to drain excess oil after frying.
  4. Carefully add the coated chicken wings to the hot oil in batches, frying for about 6-8 minutes until golden brown and cooked to an internal temperature of 180°F (82°C).
  5. Once cooked, transfer the fried wings to a cooling rack to drain excess oil before tossing with the fish sauce glaze until evenly coated.
  6. Serve the Vietnamese Fish Sauce Chicken Wings on a plate. Squeeze fresh lime juice over the top and garnish with chopped green onion, cilantro, and slices of red chili pepper.

Nutrition

Serving: 1wingCalories: 320kcalCarbohydrates: 10gProtein: 30gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 250mgSugar: 3gVitamin A: 300IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Maintain oil temperature for optimal frying results to ensure wings are not greasy or burnt. Fry in batches for best texture.

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