Get ready to meet your newest wing obsession: Vietnamese Fish Sauce Wings! These irresistible little bites combine shatteringly crisp fried chicken with a tangy, garlicky, sweet-salty glaze that will have you licking your fingers and reaching for seconds (or thirds). Born from the vibrant flavors of Vietnamese kitchens, this dish is packed with fresh aromatics, a hint of spice, and that umami-rich magic only good fish sauce can provide. Whether you’re cooking for a crowd or just treating yourself, Vietnamese Fish Sauce Wings promise big flavor in every sticky, glorious bite.
Ingredients You’ll Need
The ingredient list is delightfully simple, but each part plays a starring role in creating that iconic taste and texture. From the crunch of well-coated wings to the complex glaze, every item helps make Vietnamese Fish Sauce Wings utterly unforgettable.
- Chicken wings: Flats and drumettes provide the perfect balance of juicy meat and crispy skin for soaking up that delicious glaze.
- Salt: Seasons the chicken so every bite is packed with flavor, right from the start.
- Black pepper: Adds just the right kick of warmth to the wings’ base seasoning.
- Cornstarch: A light dusting ensures ultra-crispy skin that won’t go soggy under the sauce.
- Vegetable oil: Neutral in flavor and ideal for deep frying, giving the wings that golden crunch.
- Fish sauce: The key to authentic savory depth in the glaze—don’t skimp on quality here!
- Granulated sugar: Balances the salty funk of fish sauce with a caramelized sweetness.
- Water: Helps the glaze come together and coat the wings evenly.
- Lime juice: Adds a pop of brightness that keeps the glaze from being too heavy.
- Garlic: Provides aromatic zing and warmth, making the glaze truly addictive.
- Red chili (optional): Gives a gentle, fruity heat that plays beautifully with the other flavors.
How to Make Vietnamese Fish Sauce Wings
Step 1: Prep and Season the Chicken
Start by patting your chicken wings dry with paper towels—this step is crucial for crispiness! Season the wings generously with salt and black pepper, then toss them all with a fluffy coating of cornstarch. The result? Extra-crunchy skin that’s ready to soak up every drop of that luscious glaze.
Step 2: Fry the Wings to Golden Perfection
Pour about two inches of vegetable oil into a deep skillet or Dutch oven and crank the heat up to 350°F (175°C). Carefully add the wings in small batches, so you don’t drop the oil temperature. Fry for 8–10 minutes, flipping now and then, until each wing is golden brown and cooked through. Use a slotted spoon to transfer wings to a paper towel-lined plate—resist the urge to snack, they get even better once sauced!
Step 3: Make the Sweet & Savory Fish Sauce Glaze
In a small saucepan, combine fish sauce, sugar, water, lime juice, fragrant minced garlic, and a finely chopped chili if you like a touch of heat. Bring it all to a gentle simmer over medium heat, stirring frequently. After about 3–4 minutes, the sugar should be dissolved and the glaze slightly thickened—just enough to beautifully coat the wings.
Step 4: Toss and Serve
While the wings are still hot, tumble them into a big bowl and pour the fish sauce glaze all over. Toss to coat thoroughly so every piece is glossy and flavorful. Serve the Vietnamese Fish Sauce Wings immediately, and watch them disappear as everyone digs in!
How to Serve Vietnamese Fish Sauce Wings
Garnishes
A handful of fresh garnishes goes a long way with these wings. Sprinkle over chopped cilantro or thinly sliced green onions just before serving—their vibrant colors and herbal brightness accentuate the wings’ savory and tangy flavors. A few slices of red chili look gorgeous, too, and signal that these wings pack a little kick!
Side Dishes
Vietnamese Fish Sauce Wings are fantastic on their own, but they shine even brighter alongside classic Vietnamese accompaniments. Pair them with a mountain of pickled veggies for crunch and acidity, or serve next to a heap of steaming jasmine rice to balance the richness. For parties, set out cool cucumber slices or a tangy slaw—anything refreshing will make these wings truly pop.
Creative Ways to Present
Try arranging the Vietnamese Fish Sauce Wings on a platter lined with banana leaves for a festive touch, or use small parchment cones for serving at picnics and parties. If you’re feeling playful, stack them pyramid-style and drizzle with extra glaze at the table for a finger-licking spectacle that doubles as a conversation starter.
Make Ahead and Storage
Storing Leftovers
If you (miraculously) have leftovers, let the wings cool completely before placing them in an airtight container in the refrigerator. Stored properly, Vietnamese Fish Sauce Wings keep their flavor and moisture for up to three days, though the skin may soften after refrigeration.
Freezing
For longer storage, freeze the cooked and glazed wings on a baking sheet until solid, then transfer to a zip-top freezer bag. This prevents sticking and locks in that irresistible glaze. They’re best eaten within one month for optimal taste and texture.
Reheating
To re-crisp your Vietnamese Fish Sauce Wings, lay them on a wire rack over a baking sheet and pop them in a 400°F (200°C) oven for 10–12 minutes. This helps revive their signature crunch while keeping the meat tender. Avoid microwaving if you can—the oven keeps those wings fantastically crispy!
FAQs
Can I bake the wings instead of frying?
Absolutely! For a lighter version, arrange the cornstarch-coated wings on a wire rack over a lined baking sheet and roast at 425°F (220°C) for about 35–45 minutes, flipping halfway through. You’ll get crisp, golden-brown results—though nothing matches the crunch of a deep fry!
What kind of fish sauce should I use for Vietnamese Fish Sauce Wings?
Vietnamese brands like Red Boat or Three Crabs offer a well-balanced, clean-tasting fish sauce that’s perfect for this dish. If possible, avoid overly pungent or very dark varieties, which can overpower the glaze.
How spicy are these wings?
The beauty of Vietnamese Fish Sauce Wings is their customizable heat. With the standard recipe, the chili adds gentle warmth—feel free to leave it out for mild wings, or add an extra chili or two if you’re craving more kick!
Can I make the glaze in advance?
Definitely! Prepare the fish sauce glaze a day or two ahead, cool it down, and store in the fridge. Warm it up before tossing with your crispy wings, and you’re good to go—perfect for stress-free entertaining.
What’s the best way to keep the wings crispy for a party?
For maximum crunch at your gathering, try the double-frying technique: fry the wings once at a lower temperature, let them rest, then fry again hotter just before serving. Toss in the glaze only right before eating so every wing stays crisp and shiny!
Final Thoughts
If you’ve never tried Vietnamese Fish Sauce Wings before, now’s your chance to discover what all the fuss is about. Every bite is a delicious journey—salty, sweet, tangy, crispy, and just a little sticky. Invite some friends over, serve these up, and prepare for rave reviews. Honestly, it’s impossible to eat just one!
Print
Vietnamese Fish Sauce Wings Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Vietnamese
- Diet: Non-Vegetarian
Description
These Vietnamese Fish Sauce Wings are a delightful twist on classic chicken wings, featuring a savory and slightly sweet fish sauce glaze that adds a burst of flavor. Perfect as an appetizer or main dish, these wings are sure to be a hit at any gathering.
Ingredients
Chicken Wings:
- 2 pounds chicken wings, separated into flats and drumettes
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon cornstarch
- Vegetable oil for frying
Fish Sauce Glaze:
- 3 tablespoons fish sauce
- 3 tablespoons granulated sugar
- 2 tablespoons water
- 1 tablespoon lime juice
- 2 cloves garlic, minced
- 1 small red chili, finely chopped (optional)
Instructions
- Prepare the Chicken Wings: Pat the chicken wings dry, season with salt and pepper, and coat with cornstarch.
- Fry the Wings: Heat oil, fry wings until golden and cooked through.
- Make the Fish Sauce Glaze: Simmer fish sauce, sugar, water, lime juice, garlic, and chili until thickened.
- Coat Wings: Toss hot wings in the glaze until well coated.
- Serve: Garnish with cilantro or green onions and serve hot.
Notes
- For crispier wings, double-fry them: fry once at 325°F for 5 minutes, rest, then fry again at 375°F.
- Adjust chili for preferred spice level.
- Pair with pickled veggies or steamed jasmine rice.
Nutrition
- Serving Size: 4–5 wings
- Calories: 410
- Sugar: 6g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 115mg
