If you’re searching for a flavor-packed appetizer that blends salty, sweet, and tangy all in one crispy bite, look no further than this Vietnamese Fish Sauce Wings Recipe. These chicken wings bring an irresistible glaze that perfectly complements their crunchy fried exterior, delivering an unforgettable punch of savory goodness that’s as vibrant as it is addicting. Whether you’re hosting a casual gathering or simply craving a snack with a kick, this recipe is the ultimate crowd-pleaser that never disappoints.
Ingredients You’ll Need
Gathering just a handful of essential ingredients, this Vietnamese Fish Sauce Wings Recipe shows how simplicity can lead to stunning flavors. Each ingredient plays a crucial role—from the crisp coating provided by the combined flours to the bright, aromatic sauce that coats the wings with a glossy, mouthwatering finish.
- Chicken wings (2 lbs): Choose a mix of drumettes and flats for perfect texture and meaty bites.
- Salt (1 tsp): Enhances natural flavors and seasons the chicken thoroughly.
- Black pepper (1/2 tsp): Adds a subtle warmth and depth to the wings.
- Cornstarch (1 tbsp): Helps create that crispy, crackly crust everyone loves.
- Rice flour (1 tbsp): Or all-purpose flour for a light, non-greasy breading.
- Vegetable oil: For frying, delivering that golden crunch.
- Fish sauce (2 tbsp): The heart of the recipe, bringing umami-rich, salty complexity.
- Water (2 tbsp): Balances the sauce consistency perfectly.
- Granulated sugar (2 tbsp): Adds a touch of sweetness that rounds out the tangy flavors.
- Rice vinegar (1 tbsp): Provides a sharp zip that brightens the sauce.
- Garlic (4 cloves, minced): Infuses the wings with fragrant, savory depth.
- Thai chilies (1–2, sliced, optional): For those who love a little heat and bold character.
- Chopped green onions or cilantro (optional): Perfect fresh garnishes to add color and a burst of herbal brightness.
How to Make Vietnamese Fish Sauce Wings Recipe
Step 1: Season and Prep the Wings
Start by patting your chicken wings dry with paper towels—this is a game changer for ensuring a crunchy finish. Season the wings with salt and black pepper, then let them rest for about 10 minutes. This resting time helps the seasoning penetrate the meat and also gives you time to heat your oil.
Step 2: Coat in the Crispy Flour Blend
In a large bowl, mix the cornstarch with rice flour—this combination guarantees that unbeatable, light crispiness. Toss your wings evenly in this flour mixture, making sure each piece is well-coated. This layer will become the delicious crunchy shell that everyone will love.
Step 3: Heat the Oil and Fry
Heat about 2 inches of vegetable oil in a sturdy pot or deep fryer to 350°F (175°C). Maintaining this temperature is key to cooking the wings through without absorbing excess oil. Fry your wings in batches so they have room to crisp up nicely. Cook each batch for 8 to 10 minutes until they turn a beautiful golden brown and are cooked inside.
Step 4: Make the Signature Vietnamese Fish Sauce Glaze
While the wings fry, prepare the sauce. In a small saucepan, combine fish sauce, water, sugar, rice vinegar, finely minced garlic, and optional sliced Thai chilies for a touch of heat. Bring the mixture to a simmer over medium heat and let it cook for 2 to 3 minutes until it thickens just enough to coat the wings like a glossy, irresistible glaze.
Step 5: Toss Wings in the Glaze
Transfer your perfectly fried wings to a large mixing bowl and pour the hot fish sauce glaze over them. Toss everything together thoroughly so each wing shines with that delicious sauce. This final step transforms simple wings into a vibrant dish full of bold, balanced flavors.
Step 6: Garnish and Serve
For an extra touch of freshness and color, sprinkle chopped green onions or cilantro over the wings just before serving. This not only adds a lovely contrast in flavor but also makes your dish look incredibly tempting and ready to dig into immediately.
How to Serve Vietnamese Fish Sauce Wings Recipe
Garnishes
The best garnishes are simple yet bright. Fresh chopped green onions or cilantro add a pop of color and a lively herbal note that cuts through the richness of the wings. A wedge of lime on the side can also be a fantastic addition for those who want a zesty squeeze.
Side Dishes
These wings pair wonderfully with light and refreshing sides. Think crunchy cucumber salad, steamed jasmine rice, or even a simple shredded carrot slaw. These sides balance out the salty and sweet notes and make the meal feel complete without overpowering the wings.
Creative Ways to Present
Serve the wings on a rustic wooden board with small bowls of extra fish sauce glaze for dipping. You can also layer them over a bed of fresh lettuce leaves, or stack them up with colorful edible flowers for a festive touch that will wow your guests.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though they rarely last), store them in an airtight container in the refrigerator. They’ll keep well for up to 2 days, maintaining much of that delicious flavor and texture if reheated properly.
Freezing
For longer storage, you can freeze the cooked wings. Arrange them in a single layer on a baking sheet to freeze individually before transferring them to a freezer-safe container or bag. Properly frozen, they’ll hold up for about 1 month.
Reheating
To reheat your Vietnamese Fish Sauce Wings Recipe and keep them crispy, the oven is your best friend. Place the wings on a baking sheet and warm them at 350°F (175°C) for 10 to 12 minutes. Avoid microwaving if possible, as it can make the wings soggy.
FAQs
Can I make these wings without deep frying?
Yes! While deep frying gives the crispiest result, you can also bake the coated wings in a preheated oven at 425°F for about 40 minutes, flipping halfway through. The texture will be slightly different but still delicious.
Is fish sauce very strong or pungent?
Fish sauce does have a distinct aroma and taste, but when balanced with sugar, vinegar, and garlic in this Vietnamese Fish Sauce Wings Recipe, it creates a wonderfully savory and slightly sweet glaze that’s very approachable even for first-timers.
Can I adjust the spice level?
Absolutely! You can skip the Thai chilies if you prefer mild wings or add more if you want a fiery kick. The spicy element is fully customizable.
What type of chicken wings are best?
A mix of drumettes and flats works best for this recipe, as you get a nice variety of textures and shapes that everyone tends to enjoy.
Can I prepare the sauce in advance?
Yes, the sauce can be made a day ahead and refrigerated. Just warm it up gently before tossing with the wings to bring back that perfect sticky texture.
Final Thoughts
There’s something truly special about the magic of the Vietnamese Fish Sauce Wings Recipe—a combination of crispy, juicy wings and that irresistible fish sauce glaze that keeps everyone coming back for more. Whether you’re looking to impress guests or treat yourself to a flavorful snack, this recipe is quick to make and unforgettable in taste. Give it a try and prepare to fall in love with wings all over again!
Print
Vietnamese Fish Sauce Wings Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Vietnamese
Description
Crispy Vietnamese Fish Sauce Wings feature deep-fried chicken wings tossed in a savory, sweet, and tangy fish sauce glaze infused with garlic and optional Thai chilies. This flavorful appetizer combines a perfectly crispy exterior with a sticky, aromatic coating, making it an irresistible snack or party dish.
Ingredients
Chicken Wings
- 2 lbs chicken wings (drumettes and flats)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp cornstarch
- 1 tbsp rice flour (or all-purpose flour)
- Vegetable oil, for frying
Fish Sauce Glaze
- 2 tbsp fish sauce
- 2 tbsp water
- 2 tbsp granulated sugar
- 1 tbsp rice vinegar
- 4 cloves garlic, finely minced
- 1–2 Thai chilies, finely sliced (optional, for heat)
Garnish
- Chopped green onions or cilantro (optional)
Instructions
- Prepare the Wings: Pat the chicken wings dry using paper towels, then season them evenly with salt and black pepper. Let them rest for 10 minutes to absorb the seasoning while you prepare the oil.
- Coat Wings with Flour Mixture: Combine cornstarch and rice flour in a large bowl. Toss the chicken wings thoroughly in the mixture until they are evenly coated, which will help achieve a crispy texture when fried.
- Heat Oil for Frying: In a heavy-bottomed pot or deep fryer, pour enough vegetable oil to measure about 2 inches deep. Heat the oil to 350°F (175°C), which is optimal for frying the wings to a golden crisp without greasiness.
- Fry the Wings: Fry the wings in batches to prevent overcrowding, cooking each batch for 8 to 10 minutes until the wings are golden brown and cooked through. Once done, transfer them to a wire rack or a paper towel-lined plate to drain excess oil and maintain crispiness.
- Make the Fish Sauce Glaze: In a small saucepan, combine fish sauce, water, granulated sugar, rice vinegar, minced garlic, and sliced Thai chilies if you prefer heat. Bring the mixture to a simmer over medium heat and cook for 2 to 3 minutes until the sauce slightly thickens and acquires a glossy finish.
- Toss Wings in Sauce: Place the fried wings into a large mixing bowl and pour the hot fish sauce glaze over them. Toss thoroughly to ensure each wing is fully coated with the flavorful sauce.
- Garnish and Serve: Garnish the coated wings with chopped green onions or cilantro as desired. Serve the wings immediately while they are still hot and crispy for the best taste and texture.
Notes
- For extra heat, increase the number of Thai chilies or add a pinch of chili flakes to the glaze.
- If rice flour is unavailable, all-purpose flour can be substituted with a slight difference in crispiness.
- Use a thermometer to maintain the oil temperature at 350°F for optimal frying results.
- Make sure to pat dry the wings well; excess moisture can cause splattering and reduce crispiness.
- These wings are best enjoyed fresh but can be reheated in an air fryer to regain crispiness.
