If you are on the hunt for an outrageously delicious crowd-pleaser that combines crispy, juicy chicken wings with a uniquely bold and savory kick, this Vietnamese Fish Sauce Wings Recipe is exactly what you need. Imagine wings fried to golden perfection and then tossed in a tangy, garlicky fish sauce glaze that balances salty, sweet, and a touch of heat flawlessly. It’s an explosion of flavor that’s sure to become a beloved staple at your gatherings or a special weeknight treat that feels nothing short of restaurant-worthy.
Ingredients You’ll Need
The beauty of this Vietnamese Fish Sauce Wings Recipe is in its simplicity. Each ingredient plays a vital role in creating texture, layering flavor, and achieving that perfect balance. From the crisp coating provided by the flours to the savory punch of fish sauce and the zing from fresh garlic and chilies, every component is essential.
- 2 lbs chicken wings (drumettes and flats): Fresh wings ensure the best texture and flavor for frying and saucing.
- 1 tsp salt: Helps season the wings and enhances all the flavors.
- 1/2 tsp black pepper: Adds a subtle warmth and depth to the seasoning.
- 1 tbsp cornstarch: Key for creating a light, crispy crust on the wings.
- 1 tbsp rice flour (or all-purpose flour): Works alongside cornstarch for crunch and a delicate finish.
- Vegetable oil, for frying: Used to get that perfect golden-brown exterior.
- 2 tbsp fish sauce: The star ingredient that brings that unmistakable umami-rich flavor.
- 2 tbsp water: Balances the sauce and keeps it from becoming too thick.
- 2 tbsp granulated sugar: Adds sweetness to counter the saltiness of the fish sauce.
- 1 tbsp rice vinegar: Provides the essential tang and brightness.
- 4 cloves garlic, finely minced: For aromatic pungency and a fresh kick.
- 1–2 Thai chilies, finely sliced (optional): Introduces heat and a vibrant color to the wings.
- Chopped green onions or cilantro (optional, for garnish): Adds a fresh, herbal finish that lifts the whole dish.
How to Make Vietnamese Fish Sauce Wings Recipe
Step 1: Prepare and Season the Wings
Start by patting your chicken wings dry with paper towels to ensure they crisp well when fried. Season them with salt and black pepper, then let them rest for 10 minutes. This brief pause allows the seasoning to soak in and helps the coating stick better during frying.
Step 2: Coat the Wings
Mix the cornstarch and rice flour in a large bowl. Toss the wings in this mixture to coat them evenly, which creates that irresistible crispy crust once fried. This step transforms simple wings into crispy, bite-sized delights.
Step 3: Heat the Oil
Heat about 2 inches of vegetable oil in a heavy-bottomed pot or deep fryer until it reaches 350°F (175°C). This precise frying temperature ensures the wings cook through while developing a crunchy exterior without absorbing too much oil.
Step 4: Fry the Wings
Fry the wings in batches to avoid overcrowding, which can lower the oil temperature and result in soggy wings. Each batch should cook for 8 to 10 minutes or until the wings turn a beautiful golden brown and are crispy on the outside yet juicy inside. Drain on a wire rack or paper towels to remove excess oil.
Step 5: Prepare the Fish Sauce Glaze
While the wings fry, combine the fish sauce, water, sugar, rice vinegar, garlic, and, if using, the Thai chilies in a small saucepan. Bring the mixture to a gentle simmer over medium heat and cook for 2 to 3 minutes until it thickens slightly and becomes glossy. This glaze is where all the signature flavors come together.
Step 6: Toss the Wings in Sauce
Place the fried wings in a large mixing bowl and pour the hot fish sauce glaze over them. Toss well so each wing is generously coated with this irresistible sauce, delivering that fantastic layering of flavors in every bite.
Step 7: Garnish and Serve
Sprinkle chopped green onions or cilantro on top to add a fresh, aromatic touch. Serve immediately while the wings are hot and crispy for the best experience.
How to Serve Vietnamese Fish Sauce Wings Recipe
Garnishes
Fresh herbs like chopped green onions or cilantro not only brighten the dish visually but also add a lovely herbal note that contrasts beautifully with the rich, savory wings. Thinly sliced Thai chilies can be sprinkled on top for those who love a bit of extra heat and color.
Side Dishes
These wings pair wonderfully with simple sides that complement their bold flavors. Think steamed jasmine rice, crunchy cucumber salad, or a light slaw with a tangy vinaigrette to balance the richness of the wings. For gatherings, crispy fries or sweet potato wedges bring extra comfort to the feast.
Creative Ways to Present
For a fun twist, serve your wings on a bed of fresh lettuce leaves with a wedge of lime on the side for squeezing over. You can also turn this into a finger food platter with dipping sauces like a cooling yogurt dip or spicy sriracha mayo. Adding toasted sesame seeds or crushed peanuts as a garnish can elevate the texture and add a delightful nutty crunch.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. The wings will lose some crispness overnight but still maintain their delicious flavor thanks to the robust fish sauce glaze.
Freezing
To freeze, spread the cooked wings on a parchment-lined tray and flash freeze until solid. Transfer to a freezer-safe bag or container and keep for up to 2 months. This way, you can enjoy your Vietnamese Fish Sauce Wings Recipe anytime the craving strikes without losing that signature flavor.
Reheating
Reheat the wings in a hot oven at 375°F (190°C) for 8 to 10 minutes. This helps bring back some of the crispness while warming the wings through without drying them out. Avoid microwaving if possible, as it tends to make the coating soggy.
FAQs
What does fish sauce taste like?
Fish sauce has a salty, umami-rich flavor that’s pungent and slightly sweet. It acts as a savory backbone in many Southeast Asian dishes and adds complex depth to this wings recipe.
Can I make these wings gluten-free?
Yes! Simply use rice flour and cornstarch, which are naturally gluten-free, and double-check your fish sauce brand to ensure it’s gluten-free friendly.
How spicy are these wings?
The spice level depends on how many Thai chilies you add. They provide a fresh, sharp heat, but you can adjust or omit them if you prefer milder wings.
Can I bake the wings instead of frying?
While frying gives the crispiest result, you can bake the wings at 425°F (220°C) for 35-40 minutes, turning halfway, then toss in the fish sauce glaze for a healthier version.
What can I substitute for rice vinegar?
If you don’t have rice vinegar, mild apple cider vinegar or white wine vinegar can work in a pinch, though the flavor will be slightly different but still delicious.
Final Thoughts
There is something truly magical about the Vietnamese Fish Sauce Wings Recipe that keeps people coming back for more. Crispy, savory, tangy, and a little bit sweet with that wonderful garlicky punch, these wings are simple to make but incredibly special in flavor. Whether you’re feeding a crowd or treating yourself on a weeknight, these wings promise to deliver unforgettable satisfaction. Give them a try and watch how quickly they disappear!
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 and flavorful Vietnamese Fish Sauce Wings, featuring perfectly fried chicken wings coated in a savory, sweet, and tangy fish sauce glaze with garlic and optional Thai chilies. This easy-to-make appetizer combines a delightful crunch with a punch of umami and heat, perfect for gatherings or a tasty snack.
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
Sauce
- 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, for garnish)
Instructions
- Prepare Wings: Pat the chicken wings dry thoroughly with paper towels to ensure crispiness. Season the wings evenly with salt and black pepper and let them sit for 10 minutes at room temperature while you heat the oil.
- Coat Wings: In a large bowl, combine cornstarch and rice flour. Toss the wings in the flour mixture, coating each wing evenly to create a light batter that crisps up when fried.
- Heat Oil: Pour about 2 inches of vegetable oil into a heavy-bottomed pot or deep fryer. Heat the oil to 350°F (175°C), which is ideal for frying wings to golden perfection.
- Fry Wings: Fry the wings in batches to avoid overcrowding the pot. Cook each batch for 8 to 10 minutes until the wings are golden brown and fully cooked through. Remove and drain the wings on a wire rack or paper towel-lined plate to absorb excess oil.
- Make Sauce: In a small saucepan, combine fish sauce, water, granulated sugar, rice vinegar, garlic, and Thai chilies if using. Bring the mixture to a simmer over medium heat and let it cook for 2 to 3 minutes until the sauce thickens slightly and becomes glossy.
- Toss Wings in Sauce: Transfer the fried wings into a large mixing bowl. Pour the hot fish sauce mixture over the wings and toss well to ensure every wing is evenly coated with the flavorful glaze.
- Garnish and Serve: Garnish the coated wings with chopped green onions or cilantro if desired. Serve immediately while the wings are still crispy and hot for the best taste and texture experience.
Notes
- Ensure wings are patted dry to achieve maximum crispness when frying.
- Frying in batches prevents the temperature of the oil from dropping, ensuring even cooking.
- The fish sauce glaze is best tossed onto wings while hot to better coat and infuse flavor.
- Adjust the amount of Thai chilies according to your preferred spice level or omit for a milder dish.
- Use a wire rack to drain fried wings to keep them crispy, rather than just paper towels.
