Vietnamese Fish Sauce Wings

Let’s talk about wings—but not just any wings. These Vietnamese Fish Sauce Wings are crispy, sticky, sweet, salty, garlicky, and downright addictive. They pack a punch of flavor with every bite and are honestly some of the best wings I’ve ever made at home. If you’re a fan of bold, umami-rich dishes with a little bit of crunch and a whole lot of flavor, this one’s going to become a fast favorite.

I discovered these after falling in love with the fish sauce wings at a popular Vietnamese-American restaurant. I couldn’t stop thinking about them, so naturally, I had to figure out how to make my own version at home. After a few rounds of experimenting, I landed on a recipe that hits all the right notes—with crispy wings coated in a glossy, caramelized fish sauce glaze that clings to every bite. You’ll need some napkins, but it’s totally worth it.

These wings are perfect for game day, casual get-togethers, or honestly just a fun weeknight dinner when you’re craving something a little extra.

Why You’ll Love This Recipe:

• Crispy and sticky – The best of both worlds: crispy fried wings coated in a glossy, sweet-savory glaze.
• Bold flavor – Sweet, salty, garlicky, and umami-packed thanks to the fish sauce.
• Easy ingredients – No hard-to-find specialty items—just pantry basics with one or two Asian staples.
• Perfect for sharing – These are always a hit at parties and casual gatherings.
• Customizable heat – Add as much chili as you want (or skip it altogether).
• Works in an air fryer or oven too – No deep frying required if you’d rather not.
• Great for meal prep – The sauce keeps well and can be used for more than just wings!

Ingredients You’ll Need:

For the wings:

• Chicken wings – Party wings (drumettes and flats) work best.
• Cornstarch – Helps get that ultra-crispy texture.
• Salt + black pepper – Simple seasoning for the wings before frying.
• Neutral oil – For frying (vegetable or canola oil works great).

For the fish sauce glaze:

• Fish sauce – The star of the show! Look for a good-quality Vietnamese brand.
• Brown sugar – Adds sweetness and helps caramelize the glaze.
• Garlic – Lots of fresh garlic for maximum flavor.
• Water – To help thin the sauce and balance the flavors.
• Chili flakes or Thai chili (optional) – For a spicy kick.
• Lime juice – Adds brightness and balances the salt and sweet.
• Butter (optional) – Just a dab adds richness and helps the sauce cling to the wings.

Optional garnishes:

• Chopped cilantro or green onions – For a fresh finish.
• Crushed peanuts – Adds a nice crunch.
• Extra lime wedges – For squeezing over the top.

(Note: A full list of ingredients with exact measurements is included in the instructions section below.)

How to Make It (Step-by-Step Instructions):

Step 1: Prep the wings
Pat your wings dry with paper towels—this is key to getting crispy skin. Toss them in a bowl with salt, pepper, and cornstarch until they’re evenly coated. The cornstarch is what gives you that perfect golden crust.

Step 2: Fry or bake the wings
If you’re frying, heat a few inches of oil in a deep skillet or pot to 350°F (175°C). Fry the wings in batches for 8–10 minutes, until golden brown and cooked through. If you prefer to bake or air fry, preheat your oven or air fryer to 400°F (200°C) and cook for 35–40 minutes, flipping halfway through, until crispy and golden.

Step 3: Make the glaze
In a small saucepan over medium heat, combine fish sauce, brown sugar, water, and minced garlic. Stir and let it simmer gently until the sugar dissolves and the sauce thickens slightly (about 3–4 minutes). Add lime juice and chili flakes, and stir in a tiny knob of butter if you want it extra luscious.

Step 4: Toss the wings in the sauce
Once your wings are done and drained (or out of the oven), place them in a large mixing bowl. Pour the glaze over and toss to coat thoroughly. The sauce will cling to the hot wings and create that irresistible sticky coating.

Step 5: Garnish and serve
Transfer to a serving platter and sprinkle with chopped cilantro, green onions, or crushed peanuts. Serve with lime wedges for a burst of brightness!

Helpful Tips:

How to make it ahead
You can fry or bake the wings ahead of time and store them in the fridge. Re-crisp in the oven at 375°F for 10–12 minutes, then toss with freshly warmed sauce just before serving.

Want to skip the frying?
Air fryer or oven-baked wings totally work here. Just make sure the wings are super dry and well-coated in cornstarch for the crispiest results.

Use the glaze on other proteins
This fish sauce caramel is magic on shrimp, tofu, pork, or even roasted veggies.

Storing leftovers
These wings are best fresh, but leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven or air fryer to re-crisp.

Crank up the heat
Love spicy food? Add more chili flakes, a diced Thai bird’s eye chili, or even a splash of sriracha to the glaze.

Frequently Asked Questions (FAQs):

Can I make these in an air fryer?
Yes! Air fry at 400°F for 20–25 minutes, flipping halfway through, until golden and crispy.

What’s the best fish sauce to use?
Red Boat and Three Crabs are popular brands with great flavor. Just make sure it’s a Vietnamese-style fish sauce (nước mắm), not Thai-style.

Can I make these vegetarian or vegan?
You can use cauliflower florets or tofu instead of chicken, and swap the fish sauce for vegan fish sauce (or a mix of soy sauce and mushroom broth for a similar umami base).

Is this dish super salty?
Fish sauce is salty, but the sweetness from the brown sugar and the lime juice balances it beautifully. Just don’t add extra salt to the glaze.

Can I freeze them?
Wings freeze best before saucing. Cook and freeze them, then reheat and toss in the glaze before serving.

Preparation Time:

• Prep time: 15 minutes
• Cook time: 25 minutes
• Total time: 40 minutes
• Yields: 4 servings (about 1.5–2 lbs of wings)

These Vietnamese Fish Sauce Wings are the kind of dish I keep coming back to—especially when I want something flavorful, easy, and totally satisfying. I make them for casual dinners, game days, or anytime I want to wow people with something a little different from your usual wing night.

Give them a try and let me know how they turn out! I’d love to hear if you go the crispy-fried route or try them in the oven or air fryer. Either way, they’re guaranteed to disappear fast—so maybe make a double batch.