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
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
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.
