If you’re craving something crispy, savory, and full of bold Southeast Asian flavor, these Vietnamese Fish Sauce Wings are a revelation. Imagine golden-fried chicken wings, lacquered in an irresistibly sweet, salty, tangy, and garlicky fish sauce glaze that clings to every bite. This dish brings the iconic flavors of Vietnamese street food right into your kitchen, begging to be enjoyed hot and fresh, shared with friends, or devoured all on your own. Each wing is proof that comfort food can be thrilling, and a little fish sauce magic turns a classic appetizer into a showstopper.
Ingredients You’ll Need
The magic of Vietnamese Fish Sauce Wings lies in a handful of essential ingredients that come together effortlessly. Every component plays a key role—crispiness from cornstarch, irresistible umami from fish sauce, a bright zing from lime, and the optional kick of chili. These are staples you’ll reach for again and again!
- Chicken Wings: Split at the joints with tips removed, these are perfect for picking up the bold flavors and getting extra crispy.
- Cornstarch: Helps achieve that delightfully light, crunchy coating that holds up beautifully to the sticky sauce.
- Salt: A basic seasoning that amplifies all the other flavors and ensures every bite is tasty.
- Black Pepper: Adds a gentle underlying heat and rounds out the seasoning for the wings.
- Vegetable Oil: Neutral-flavored oil is best for deep frying to a perfect golden brown.
- Fish Sauce: This is the soul of the dish, delivering that complex, savory depth unique to Vietnamese Fish Sauce Wings.
- Sugar: Balances the saltiness and brings a glossy finish to the sauce.
- Water: Slightly thins out the sauce so it coats the wings evenly instead of overwhelming them.
- Lime Juice: A splash of acidity that brightens everything up and adds a fresh tang.
- Garlic: Minced for maximum flavor, it infuses the sauce with an aromatic punch.
- Thai Chili or Red Chili (optional): For those who like a fiery kick, finely sliced for heat and color.
- Chopped Cilantro: The classic herbal note for garnish, adding freshness and color.
- Sliced Green Onions: Another fresh garnish for extra crunch and a gentle onion flavor.
- Lime Wedges (optional): Perfect for squeezing over the wings right before serving, dial up the brightness to your liking.
How to Make Vietnamese Fish Sauce Wings
Step 1: Prep the Chicken Wings
Start by patting your chicken wings dry with paper towels. This dries out the skin just enough to help it crisp up beautifully in the hot oil. Then, in a large bowl, toss the wings with cornstarch, salt, and black pepper—making sure every piece gets an even, light coating. This quick step is your ticket to ultra-crispy wings that stand up to the saucy glaze later.
Step 2: Fry Until Golden and Crispy
Heat 2 to 3 inches of vegetable oil in a deep skillet or pot to 350°F (175°C). Fry the wings in batches, being careful not to overcrowd the pan. They should sizzle and develop a perfectly crisp crust in about 8–10 minutes, with the occasional turn for even coloring. Transfer each batch to a plate lined with paper towels and just wait until you see those golden exteriors!
Step 3: Prepare the Signature Sauce
While your wings are crackling away, it’s time to make the star of the show—the Vietnamese fish sauce glaze. In a small saucepan, mix together fish sauce, sugar, water, lime juice, garlic, and chili if you like it spicy. Simmer gently over medium heat, stirring constantly, just until the sugar melts into the liquid and everything smells amazing. Pro tip: Don’t let it boil—just a light simmer is all you need before turning off the heat and setting aside.
Step 4: Toss Wings in the Sauce
Once your wings are all fried and still warm, pile them into a clean large bowl. Pour the fragrant, warm sauce all over the wings and toss, toss, toss until every piece is thoroughly coated. Watch them turn glossy and irresistible—this is what makes Vietnamese Fish Sauce Wings so legendary!
Step 5: Garnish and Serve
To finish, arrange your wings on a serving platter or straight onto individual plates. Sprinkle generously with chopped cilantro and sliced green onions, and add lime wedges on the side if you want a citrusy burst. Now, the moment of truth: dig in while they’re still hot and sticky!
How to Serve Vietnamese Fish Sauce Wings
Garnishes
The garnishes are more than just pretty—they brighten up the flavors and add texture. Chopped cilantro and sliced green onions give a burst of freshness and crunch, perfectly balancing the richness of the wings. Don’t be shy with the lime wedges either; a squeeze right before eating wakes up every bite.
Side Dishes
Vietnamese Fish Sauce Wings shine alongside light, refreshing sides. Try them with a cool green papaya salad, a bowl of steaming jasmine rice, or fresh pickled veggies. Even a simple plate of sliced cucumbers helps cut through the bold flavors and makes your meal feel complete.
Creative Ways to Present
Make them party-ready by arranging the wings on a big platter over a bed of lettuce leaves, or skewer individual wings for easy grabbing. For a fun twist at game day gatherings, serve each wing on a small plate with a drizzle of extra sauce and an artful swipe of chili oil or extra herbs. However you plate them, these Vietnamese Fish Sauce Wings always look spectacular.
Make Ahead and Storage
Storing Leftovers
If you somehow find yourself with leftovers, let the wings cool completely before transferring them to an airtight container. They’ll hold up in the fridge for up to three days, and you’ll be thankful for a quick, flavor-packed snack or lunch later on.
Freezing
To freeze Vietnamese Fish Sauce Wings, let them cool, then spread them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer to a freezer-safe zip bag or container. They’ll keep their magic for up to two months. For best results, freeze before tossing in the sauce; add the glaze after reheating.
Reheating
Bake leftovers in a hot oven (about 400°F/200°C) for 8-10 minutes. This method helps crisp the wings back up and revives that irresistible texture. If you froze them, let them thaw in the fridge overnight first. For maximum freshness, reheat the wings first, then toss them with a quick re-warm of the fish sauce glaze.
FAQs
Can I bake instead of fry the Vietnamese Fish Sauce Wings?
Absolutely! While frying yields the crispiest results, you can bake the wings on a rack over a baking sheet at 425°F (220°C) for about 40 minutes. Flip them halfway for even browning, and finish with the same amazing sauce.
Is there a substitute for fish sauce?
Fish sauce is key to the signature taste of Vietnamese Fish Sauce Wings, but in a pinch you can try a blend of soy sauce with a dash of Worcestershire. It won’t be quite the same depth of flavor, but it can work if needed for allergies or dietary restrictions.
How spicy are these wings?
The main heat comes from the optional Thai chili or red chili in the sauce. You can easily adjust by adding more or less chili, or leaving it out completely for milder wings. Personalize the heat to your crowd’s liking!
Can I double this recipe?
Yes! Just increase the ingredient amounts accordingly, and be sure to fry the wings in batches so they stay crispy. Doubling up makes these Vietnamese Fish Sauce Wings a perfect choice for parties or big family gatherings.
What can I do if I want my wings extra crispy?
For an extra shatteringly crisp coating, try the double-fry method. Fry first at a slightly lower temperature to cook the wings through, then fry again at a higher heat briefly to really crisp up the exterior before saucing.
Final Thoughts
Vietnamese Fish Sauce Wings are one of those dishes that you make once and crave forever. Whether you’re dreaming up a game day spread or surprising your weeknight dinner crowd, this recipe never fails to impress. Grab some napkins, invite your favorite people, and get ready to watch these wings disappear faster than you ever thought possible!
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Vietnamese Fish Sauce Wings Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Vietnamese Fish Sauce Wings are the perfect blend of sweet, savory, and crispy goodness. The wings are fried to golden perfection and then tossed in a flavorful fish sauce-based glaze. A garnish of fresh herbs and lime wedges adds a burst of freshness to every bite.
Ingredients
For the Wings:
- 2 lbs chicken wings (split at joints, tips removed)
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- vegetable oil for frying
For the Sauce:
- 3 tablespoons fish sauce
- 2 tablespoons sugar
- 1 tablespoon water
- 1 tablespoon lime juice
- 2 cloves garlic (minced)
- 1 Thai chili or red chili (finely sliced, optional)
For Garnish:
- chopped cilantro
- sliced green onions
- lime wedges (optional)
Instructions
- Prepare the Wings: Pat the chicken wings dry. Toss with cornstarch, salt, and black pepper.
- Fry the Wings: Heat oil to 350°F, fry wings until golden and crispy.
- Make the Sauce: Combine fish sauce, sugar, water, lime juice, garlic, and chili. Simmer until sugar dissolves.
- Toss and Serve: Coat fried wings with sauce. Garnish with cilantro, green onions, and lime wedges.
Notes
- For a crispier finish, fry the wings twice—once at 325°F for 7 minutes, then again at 375°F for 2–3 minutes.
- Adjust the sweetness or heat in the sauce to your taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Vietnamese
Nutrition
- Serving Size: 5–6 wings
- Calories: 410
- Sugar: 6g
- Sodium: 690mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 115mg
