Description
Vietnamese Fish Sauce Wings are irresistibly crispy, tangy, and sweet with a kick of heat, bringing vibrant Southeast Asian flavors to your table. These wings are perfectly seasoned, fried to golden perfection, and coated in a luscious fish sauce glaze that’s packed with garlic, lime, and fresh chili—trust me, you’re going to love this crowd-pleaser!
Ingredients
Scale
Chicken Wings
- 1 kg chicken wings (flats and drums separated)
Seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp white pepper
- 1 tsp salt
Coating
- 3 tbsp cornflour/cornstarch
- 3 tbsp tapioca starch (or extra cornflour)
- ½ tsp baking soda
Sauce
- 3 tbsp soft brown sugar (or palm sugar)
- 3 cloves garlic, minced
- 2 limes, juiced
- 3 tbsp fish sauce
- 50 ml water
- 1 red chilli, finely chopped
- Handful fresh coriander, finely chopped
Instructions
- Toss chicken wings with seasoning ingredients until evenly coated.
- In a bowl, mix cornflour, tapioca starch, and baking soda. Coat wings evenly with the starch mixture.
- Deep fry or air fry wings until crispy and cooked through, about 10–12 minutes at 180°C/350°F for deep frying or follow your air fryer instructions.
- Meanwhile, in a saucepan, combine brown sugar, garlic, lime juice, fish sauce, water, and chopped chilli. Simmer over medium heat until the sugar dissolves and sauce thickens slightly.
- Toss the cooked wings in the sauce until fully coated.
- Garnish with fresh coriander and serve immediately.
Notes
- Use tapioca starch for extra crispiness; cornflour works well too.
- Adjust the chili amount to control heat level.
- For air frying, shake wings halfway to ensure even cooking.
- Serve with lime wedges for extra tang.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 65mg