Vietnamese Fish Sauce Wings

Get ready to meet your new favorite wing recipe—Vietnamese Fish Sauce Wings! These wings are everything: crispy, sticky, sweet, salty, and totally irresistible. Inspired by the iconic flavors of Vietnamese cuisine, this recipe brings bold ingredients together in a magical way. Think golden-brown wings tossed in a glaze that’s garlicky, tangy, and just the right amount of sticky. Trust me, once you try these, plain buffalo wings won’t stand a chance.

Whether you’re serving them as a game-day snack, party appetizer, or a fun weeknight dinner, these wings are guaranteed to disappear fast. They hit that perfect balance of crunchy and saucy, with a punchy flavor that keeps you coming back for just one more (okay, maybe five more). So let’s get into it—you’re going to love making (and eating) these!

Why You’ll Love Vietnamese Fish Sauce Wings

Bold Flavors: The glaze is a perfect blend of sweet, salty, garlicky, and umami-rich thanks to the star ingredient—fish sauce.

Crispy Perfection: The wings are double-fried for that shatteringly crisp exterior, even after they’re tossed in the sticky glaze.

Unexpected Crowd-Pleaser: These wings are a huge hit at parties—everyone will be asking for the recipe.

Quick and Easy: No need to marinate for hours or fuss over complicated steps. This recipe is approachable and delivers big flavor with minimal effort.

Totally Addictive: The flavor combo is so satisfying that you’ll find yourself dreaming about these wings long after the last bite.

Ingredients in Vietnamese Fish Sauce Wings

The magic is all in the balance of ingredients—each one brings something essential to the party:

For the Wings

• Chicken Wings: Split into drumettes and flats. Fresh or thawed wings work best for optimal crispiness.
• Cornstarch or Potato Starch: This is the secret to ultra-crispy wings without a heavy batter.
• Salt & Pepper: A light seasoning to the wings before frying brings out their natural flavor.
• Neutral Oil: Use a high-smoke point oil like canola or vegetable oil for deep-frying.

For the Glaze

• Fish Sauce: The soul of this dish. Salty, savory, and packed with umami—don’t skip it!
• Garlic: Lots of fresh, minced garlic adds a punchy depth to the glaze.
• Sugar: Balances out the saltiness of the fish sauce with a caramel-like sweetness.
• Water: Helps thin out the glaze to the right consistency.
• Lime Juice (Optional): A touch of brightness cuts through the richness of the glaze.

For Garnish

• Fresh Cilantro or Green Onions: For a pop of color and freshness.
• Chili Flakes or Sliced Thai Chilies (Optional): If you like it spicy, a little heat goes a long way.

Instructions

Let’s make some crispy, crave-worthy wings!

Step 1: Prep the Wings

Pat your chicken wings dry with paper towels. This is key to getting them super crispy. Toss them in a bowl with cornstarch, salt, and pepper until well coated.

Step 2: Fry the Wings

Heat your oil in a deep pot or fryer to 350°F (175°C). Carefully add the wings in batches and fry until they’re light golden, about 6-8 minutes. Remove them and let them rest on a rack or paper towels.

Now, crank the oil up to 375°F (190°C) and fry the wings again for another 2-3 minutes until they’re golden brown and ultra-crispy. This double-fry method is a total game-changer.

Step 3: Make the Fish Sauce Glaze

While the wings are frying, prepare your glaze. In a small saucepan over medium heat, add fish sauce, sugar, and water. Stir until the sugar dissolves completely.

Add in the garlic and simmer for 1-2 minutes, until fragrant and slightly thickened. If you’re using lime juice, stir it in at the end for a touch of tang.

Step 4: Toss and Glaze

Once the wings are done frying, place them in a large bowl and drizzle the warm glaze over the top. Toss to coat every piece generously. The glaze will cling to the crispy exterior like magic.

Step 5: Garnish and Serve

Sprinkle the wings with fresh herbs and chili slices if desired. Serve hot and watch them disappear.

How to Serve Vietnamese Fish Sauce Wings

These wings are bold enough to stand alone but can also be dressed up for a full meal:

As a Main Dish: Serve with jasmine rice or a fresh herb salad for a more complete meal.

As an Appetizer: Stack them high on a platter with napkins nearby—they’re messy in the best way.

With a Cold Beer or Iced Tea: These punchy wings pair perfectly with a refreshing drink to balance the heat and saltiness.

With Pickled Veggies: Quick pickled carrots, radishes, or daikon add a nice contrast and crunch.

Additional Tips

• Dry Wings = Crispy Wings: Make sure to pat your wings completely dry before frying. Moisture is the enemy of crispiness.
• Double Fry for Best Results: Don’t skip this step—it makes a huge difference.
• Adjust Sweetness to Taste: If you prefer a less sweet glaze, reduce the sugar slightly.
• Make It Spicy: Add some minced Thai chilies to the glaze if you like a fiery kick.
• Air Fryer Option: You can also air fry the wings at 400°F (200°C) for 20-25 minutes, flipping halfway. Then toss with the glaze.

FAQ Section

Q1: Can I bake the wings instead of frying?
A1: Yes, you can bake them at 425°F (220°C) for about 40-45 minutes, flipping halfway. They won’t be quite as crispy as frying, but still delicious.

Q2: Is fish sauce really necessary?
A2: Yes! It’s the star ingredient and gives the glaze its signature umami flavor. There’s no true substitute, but soy sauce can be used in a pinch.

Q3: Can I make the glaze ahead of time?
A3: Absolutely. Store it in the fridge and reheat gently before tossing with wings.

Q4: How do I store leftovers?
A4: Store any leftover wings in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to regain crispiness.

Q5: What’s the best type of fish sauce to use?
A5: Look for a high-quality Vietnamese fish sauce like Red Boat or Three Crabs for the best flavor.

Q6: Can I use boneless wings or tenders?
A6: Sure! Boneless works just as well—just adjust the frying or baking time as needed.

Q7: How do I keep wings crispy after glazing?
A7: Serve immediately after glazing. If they sit too long, they’ll soften—still tasty, but not as crispy.

Q8: Are these wings spicy?
A8: Not inherently, but you can add spice with chili flakes or sliced fresh chilies to suit your taste.

Q9: Can I freeze the cooked wings?
A9: Yes, but they’re best fresh. If freezing, reheat in the oven or air fryer for best texture.

Q10: Can I make a vegetarian version of the glaze?
A10: You can try using a vegan fish sauce alternative made from seaweed or mushrooms, though it won’t be quite the same.

Conclusion

Vietnamese Fish Sauce Wings are crispy, sticky, and packed with next-level flavor. They’re easy to make, wildly satisfying, and perfect for sharing (or not—no judgment here). Whether you’re cooking for a crowd or treating yourself to a crave-worthy snack, this recipe brings the bold, umami-rich taste of Vietnamese street food right to your kitchen. Once you try them, you’ll understand why they’re totally unforgettable. Go ahead—make a double batch. You’ll thank yourself later!

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