Vietnamese Fish Sauce Wings
Crispy, sticky, sweet, and savory — these Vietnamese Fish Sauce Wings are the ultimate crowd-pleasing appetizer. Coated in a caramelized garlic-fish sauce glaze, each bite packs a punch of umami and crunch. Perfect for parties, game days, or when you're craving bold flavor with minimal effort.
Ingredients
- For the Wings:
- 2 lbs chicken wings split at joints, tips removed
- 2 tablespoons cornstarch
- ½ teaspoon salt
- ½ teaspoon pepper
- Neutral oil for frying or air frying
- For the Sauce:
- 3 tablespoons fish sauce
- 3 tablespoons granulated sugar
- 2 tablespoons water
- 1 tablespoon lime juice
- 1½ tablespoons rice vinegar
- 4 cloves garlic finely minced
- 1 small Thai chili finely chopped (optional for heat)
- 1 tablespoon unsalted butter optional, for richness
Instructions
- Prep the Wings:
- Pat wings dry with paper towels. Toss with cornstarch, salt, and pepper until evenly coated.
- Cook the Wings:
- Deep fry at 350°F (175°C) for 8–10 minutes until golden and crispy. OR air fry at 400°F (200°C) for 20–22 minutes, flipping halfway through.
- Make the Sauce:
- In a small saucepan over medium heat, combine fish sauce, sugar, water, lime juice, and vinegar. Stir until sugar dissolves, then add garlic and chili.
- Reduce the Sauce:
- Simmer for 3–5 minutes until slightly thickened and syrupy. Stir in butter if using, then remove from heat.
- Glaze the Wings:
- Toss hot, cooked wings in the sauce until evenly coated and glossy.
- Serve:
- Garnish with chopped scallions or cilantro and serve immediately.
Notes
- For extra crispiness, double-fry the wings: fry once at 325°F, rest, then fry again at 375°F.
- These are best served hot and fresh, but you can crisp them back up in the oven or air fryer if needed.
- The sauce can be made ahead and stored in the fridge for up to 1 week