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
Scale
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.
