Go Back
Sticky Sweet Vietnamese Chicken Wings Recipe

Sticky Sweet Vietnamese Chicken Wings Recipe

Crisp chicken wings are coated with cornstarch, cooked until golden, and tossed in a sticky Vietnamese fish-sauce caramel glaze with garlic, lime, chile, and ginger. This flavorful appetizer serves 4–6 people.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Wings
  • 2 lb (900 g) Chicken wings, split into flats and drumettes
  • 1/2 cup Cornstarch
  • 1/2 tsp Freshly ground black pepper
  • 1 tbsp Neutral cooking oil, for baking or air-frying
Sticky Vietnamese Glaze
  • 1/4 cup Vietnamese fish sauce
  • 1/4 cup Granulated sugar or packed light brown sugar
  • 2 tbsp Water
  • 1 tbsp Fresh lime juice
  • 3 cloves Garlic, finely minced
  • 1-2 or 1/2 Thai chiles or tsp flakes Red Thai chiles, thinly sliced, or red pepper flakes
  • 1 tsp Fresh ginger, finely grated, optional
Garnishes
  • 1 tbsp Chopped cilantro, optional
  • 1-2 tbsp Sliced scallions, optional

Method
 

Step-by-Step
  1. Pat 2 lb of chicken wings very dry. Toss with 1/2 tsp black pepper and 1/2 cup cornstarch until lightly and evenly coated.
  2. For frying, heat 1–2 inches of neutral oil to about 350°F (175°C). Fry the wings in batches for 8–10 minutes per batch, turning as needed, until golden and cooked through; the thickest part must reach at least 165°F (74°C).
  3. For baking, arrange the coated wings on a rack over a baking sheet, lightly spray or toss them with 1 tbsp oil, and bake at 425°F (220°C) for 40–50 minutes, turning once. For air-frying, cook at 400°F (205°C) for 22–28 minutes, turning halfway.
  4. While the wings cook, combine fish sauce, sugar, water, lime juice, garlic, chile, and optional ginger in a small saucepan. Simmer over medium heat for 3–5 minutes, stirring until the sugar dissolves and the mixture becomes slightly syrupy.
  5. Transfer the crisp, cooked wings to a large bowl or skillet and pour over the hot glaze. Toss quickly until every wing is coated, then return the wings to low heat for 1–2 minutes if you want a thicker, more lacquered finish.
  6. Finish with chopped cilantro and sliced scallions. Serve immediately while the coating is crisp and the glaze is warm and glossy.

Notes

Dry wings thoroughly before coating. Add the glaze only after the wings are crisp, because cooking them in sauce from the beginning softens the coating. Fish sauce brands vary in saltiness, so taste the reduced glaze before tossing and adjust with a little extra sugar or lime juice. Do not reduce the glaze too aggressively; it thickens as it cools and can become overly salty or sticky.