Vietnamese Fish Sauce Wings
If there’s one recipe that always wows the crowd, it’s these Vietnamese Fish Sauce Wings.
Crispy on the outside, juicy on the inside, and glazed with a sticky, garlicky sauce that’s equal parts sweet, savoury, and tangy - what’s not to love?
Inspired by the vibrant street food culture of Vietnam, these wings pack a flavour punch like no other.
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About this recipe
These Vietnamese Fish Sauce Wings are an ultimate crowd-pleaser, combining crispy, golden chicken wings with a sticky, sweet-and-savoury glaze that’s bursting with umami.
The star of the dish is the fish sauce, which adds a deep, savoury base, perfectly balanced with sugar, garlic, and a touch of tang. This dish is inspired by Vietnamese street food and home cooking, where bold, punchy flavours reign supreme.
While chicken wings are the classic choice, you could also use drumsticks or even tofu for a fun twist. These wings hit that perfect spot of crispy, sticky, and incredibly flavourful - get ready to have everyone asking for seconds!
The best part? They’re surprisingly simple to make at home. Whether you’re prepping for a party, a game-night snack, or just want something ridiculously good to munch on, these wings are a guaranteed hit.
So grab some napkins (trust me, you’ll need them!) and let’s dive into this finger-licking goodness.
Ingredients
1 kg chicken wings, flats and drums separated
For the seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp white pepper
- 1 tsp salt
For the coating
- 3 tbsp cornflour/cornstarch
- 3 tbsp tapioca starch, or just more cornflour/cornstarch
- 1/2 tsp baking soda
For the sauce
- 3 tbsp soft brown sugar, or palm sugar
- 3 cloves garlic, minced
- 2 limes, juiced
- 3 tbsp fish sauce
- 50ml water
- 1 red chilli, finely chopped
- Handful of fresh coriander, finely chopped
Pair it with
Instructions
- Marinate the wings: In a large bowl, combine the chicken wings with the seasonings listed and toss to coat evenly. Marinate for at least 15 minutes, or longer minutes for a deeper flavour.
- Prepare the sauce: While the wings marinate, mix together the brown sugar (or palm sugar) with garlic in a pestle and mortar, until it forms a paste. Add in the chopped chillies, fresh coriander, followed by fish sauce, lime juice and water. Taste and adjust depending on preference. Set aside for later.
- Coat the wings: In a separate bowl, whisk together tapioca starch, cornstarch, and baking soda. Dredge the wings in the starch mixture, ensuring they are evenly coated. Shake off any excess coating.
- Air fry the chicken: Preheat your air fryer to 200C (400F). Lightly spray the air fryer basket with cooking spray or line with baking parchment. Arrange the coated chicken wings in a single layer in the basket, leaving space between each piece for even air circulation. Cook for 15-20 minutes, or until golden brown and crispy. Flip the wings halfway through cooking to ensure even browning.
- Toss in sauce: Once cooked, remove the chicken wings from the air fryer and toss them immediately in the prepared sauce to coat them lightly. Be careful not to over-toss or the wings will lose their crispiness.
- Enjoy!: Serve while hot with any remaining sauce for dipping.
FAQs
What makes Vietnamese fish sauce wings different from regular fried chicken wings?
Vietnamese fish sauce wings are double-fried for maximum crispiness, then tossed in a glaze of fish sauce, sugar, garlic, and chilli that caramelises into a sticky, intensely savoury-sweet coating. The fish sauce adds a depth and umami that soy sauce simply can't replicate - it's funky, sweet, garlicky, and completely addictive.
Does fish sauce make the wings taste fishy?
No - when cooked down with sugar and garlic into a glaze, fish sauce loses its raw pungency and transforms into a deep, rich, umami-heavy sauce. The finished wings don't taste fishy at all; they taste intensely savoury and complex. This is one of those magical ingredient transformations.
Why double-fry the wings?
Double-frying is a technique used to get extraordinarily crispy skin. The first fry cooks the wings through and begins to render the fat. After resting, the second fry at a higher temperature drives out the remaining moisture and creates a super-crunchy, golden crust that stays crispy even after being coated in the glaze.
Can I make these in an air fryer?
Yes! Air fry at 200C for 20-25 minutes, flipping halfway, until deeply golden and crispy. You won't get quite the same crunch as deep-frying, but the result is still excellent and much lower in oil. Toss in the fish sauce glaze straight from the air fryer.
What dipping sauce goes with fish sauce wings?
These wings are already sauced, so a dipping sauce is optional. A squeeze of fresh lime juice over the top is the traditional Vietnamese touch. A light pickled daikon and carrot slaw on the side also complements the richness of the glaze beautifully.
Video demonstration
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