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Vietnamese Fish Sauce Chicken Wings

Crispy Vietnamese Fish Sauce Chicken Wings for Epic Flavor

Discover the irresistible Crispy Vietnamese Fish Sauce Chicken Wings, a flavorful appetizer that combines sweet and savory tastes.
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Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 4 wings
Course: Appetizers
Cuisine: Vietnamese
Calories: 460
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dredge
  • 1 cup All-purpose flour Use gluten-free flour for gluten-free version.
  • 1/2 cup Corn starch Enhances crispiness.
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper Adds mild heat.
For the Wings
  • 2 pounds Chicken wings Split with tips removed.
For the Sauce
  • 1/2 cup Unsalted butter Adds richness.
  • 1 small Shallot (minced)
  • 3 cloves Garlic (minced)
  • 1/4 cup Fish sauce Red Boat recommended.
  • 1 tablespoon White granulated sugar Can replace with brown sugar.
  • 2 tablespoons Water To adjust consistency.
For Garnishing
  • 4 wedges Lime For freshness.
  • 2 Green onion Chopped.
  • 1/4 cup Cilantro Chopped.
  • 2 Red chili peppers Sliced, optional.

Equipment

  • mixing bowl
  • Skillet
  • Heavy saucepan
  • Cooling rack
  • Baking Sheet
  • thermometer

Method
 

Preparation
  1. In a mixing bowl, whisk together all-purpose flour, corn starch, salt, and pepper until well combined. Coat the chicken wings thoroughly in this mixture, ensuring each wing is covered. Let them sit for 30 minutes to absorb the flavors while you prepare the fish sauce glaze.
  2. In a skillet over medium heat, melt unsalted butter and add minced shallots and garlic. Sauté for about 3-4 minutes until fragrant and lightly golden.
  3. Add fish sauce, white granulated sugar, and a splash of water to the skillet. Stir well and let this simmer for 5-6 minutes until the glaze thickens.
  4. In a heavy saucepan, heat oil to 350°F (175°C). Prepare a baking sheet lined with paper towels and set a cooling rack on top.
  5. Fry the coated chicken wings in batches for about 6-8 minutes, or until golden brown and cooked through. Use a slotted spoon to transfer the wings to the cooling rack.
  6. Toss the fried wings with the fish sauce glaze until well coated and serve immediately, garnished with lime wedges, green onion, cilantro, and sliced chili.

Nutrition

Serving: 4wingsCalories: 460kcalCarbohydrates: 35gProtein: 28gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 1300mgPotassium: 300mgFiber: 1gSugar: 4gVitamin A: 500IUVitamin C: 5mgCalcium: 20mgIron: 2mg

Notes

Expert tips include monitoring oil temperature, avoiding overcrowding while frying, and allowing the coated wings to rest before frying.

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