Go Back
Sticky & Crispy Vietnamese Chicken Wings Recipe

Sticky & Crispy Vietnamese Chicken Wings

Crispy fried chicken wings are coated in a sweet, salty, garlicky Vietnamese fish-sauce glaze with chile and optional lime. Serve immediately for the best contrast between crunchy coating and sticky sauce.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken Wings
  • 2 lb / 900 g Chicken wings, separated into drumettes and flats
  • 1 tsp Fine salt
  • 1/2 tsp Freshly ground black pepper
  • 1/2 cup / 60 g Cornstarch or potato starch
  • As needed for deep-frying Neutral oil, such as peanut, canola, or vegetable oil
Vietnamese Fish-Sauce Glaze
  • 1/4 cup / 60 ml Vietnamese fish sauce
  • 1/4 cup / 50 g Granulated sugar
  • 1/4 cup / 60 ml Water
  • 4 cloves Garlic, finely minced
  • 1-2 chiles Thai chiles, thinly sliced, or 1 small red chile
  • 1 tbsp, optional Fresh lime juice
  • 1 tbsp, optional Shallot, finely minced
Garnish
  • 1-2 tbsp, optional Chopped cilantro
  • As desired for serving Sliced red chile, lime wedges, or thinly sliced scallions

Method
 

Step-by-Step
  1. Pat the wings very dry, then season with salt and black pepper. Refrigerate uncovered for 30 minutes or overnight if you want deeper seasoning and a drier surface.
  2. Place the cornstarch or potato starch in a large bowl or bag. Add the wings and toss until each piece has a thin, even coating, then shake off excess starch.
  3. Heat 2 to 3 inches of neutral oil to 350°F / 175°C. Fry the wings in batches for about 8 to 10 minutes per batch, avoiding overcrowding, until lightly golden and cooked through to at least 165°F / 74°C.
  4. For especially crisp wings, rest the first-fried pieces for 5 minutes, then fry again at 375°F / 190°C for 1 to 2 minutes. Drain on a wire rack.
  5. While the wings fry, combine fish sauce, sugar, water, garlic, chiles, and shallot in a skillet or saucepan. Simmer over medium heat for 3 to 5 minutes, stirring until the sugar dissolves and the mixture becomes slightly syrupy.
  6. Add the fried wings to the glaze and toss quickly until coated. Remove from the heat and add lime juice if using, then garnish and serve immediately.

Notes

Do not reduce the glaze too far before adding the wings because it thickens as it cools. Drain fried wings on a wire rack to preserve crispness, and thin an overly salty glaze with 1 to 2 tablespoons of water rather than adding more sugar.