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Vietnamese Fish Sauce Chicken Wings

Crispy Vietnamese Fish Sauce Chicken Wings You'll Adore

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These Vietnamese Fish Sauce Chicken Wings are a crispy, savory delight perfect for appetizers or casual gatherings.
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Prep Time 30 minutes
Cook Time 25 minutes
Resting Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 4 wings
Course: Appetizers
Cuisine: Vietnamese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup All-Purpose Flour Substitute with gluten-free flour for a gluten-free option
  • 1/2 cup Corn Starch No substitution necessary for desired texture
  • 1 teaspoon Salt Optional to reduce for lower sodium diets
  • 1 teaspoon Pepper Freshly ground black pepper recommended
For the Wings
  • 2 pounds Chicken Wings Use flats and drumettes for best cooking and eating experience
For the Glaze
  • 1/2 cup Unsalted Butter Can be replaced with olive oil for a dairy-free version
  • 1 medium Shallot Onion can be a substitute if necessary
  • 3 cloves Garlic Fresh garlic recommended for robust flavor
  • 1/4 cup Fish Sauce Red Boat recommended, optional to replace with soy sauce
  • 1 tablespoon Granulated Sugar Cane sugar works best, use coconut sugar for healthier twist
  • 1/4 cup Water No alternatives required
For Frying
  • 2-3 inches Oil for Frying Use oils with high smoke points like canola or peanut oil
To Serve
  • 2 pieces Lime Wedges Substitute with lemon if desired
  • Optional Garnishes (Green Onion, Cilantro, Red Chili Peppers) Leave out if unavailable or undesired

Equipment

  • Large Bowl
  • Skillet
  • Heavy-bottom pot
  • Candy thermometer

Method
 

Step-by-Step Instructions
  1. In a large bowl, whisk together all-purpose flour, corn starch, salt, and freshly ground pepper until combined. Add the chicken wings to the bowl, ensuring they are well-coated with the mixture. Let the wings rest for 30 minutes.
  2. Heat a skillet over medium heat and melt unsalted butter. Add finely chopped shallots and minced garlic, sautéing until fragrant, about 30 seconds. Stir in fish sauce, granulated sugar, and water, bringing the mixture to a gentle simmer. Allow the glaze to cook for 5-6 minutes, or until it reduces by half.
  3. In a heavy-bottom pot, heat 2-3 inches of oil to 350°F. Fry the wings in batches, for about 6-8 minutes or until golden brown and reach an internal temperature of 180°F.
  4. Once fried, transfer the crispy wings to a large bowl. Immediately pour the prepared fish sauce glaze over them and toss gently. Serve with fresh lime juice and optional garnishes.

Nutrition

Serving: 4wingsCalories: 350kcalCarbohydrates: 12gProtein: 25gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 800mgPotassium: 300mgFiber: 1gSugar: 5gVitamin A: 500IUVitamin C: 1mgCalcium: 20mgIron: 2mg

Notes

Maintain the oil temperature for crispy wings, and glaze right before serving for best texture.

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