Vietnamese Chicken Wings

Vietnamese Chicken Wings

  • 2

  • 1 hour 30 min

Ingredients

2 lb chicken wings

⅓ cup fish sauce

2 tsp garlic powder

1 tsp onion powder

Cracked black pepper

Neutral oil (for sautéing and frying)

3–4 cloves garlic, minced

1–2 Thai chili peppers, chopped

¼ cup sugar

2 tbsp fish sauce

4 tbsp lemon or lime juice

¼ cup water

Optional cornstarch slurry (to thicken)

1 cup tapioca flour

Crispy, golden perfection. These Vietnamese Chicken Wings are the ultimate party snack, whether you’re making them for a potluck to impress your friends or simply indulging at home because you deserve it.

Lightly coated in tapioca flour and fried until shatteringly crisp, these wings are guaranteed to disappear fast.

Why You'll Love It

These wings are ultra-crispy, simple to make, and perfect for sharing (or not).

Directions

Step 1
Season wings with fish sauce, garlic powder, onion powder, and black pepper. Marinate for at least 1 hour (longer is better).

  • 2 lb chicken wings

  • ⅓ cup fish sauce

  • 2 tsp garlic powder

  • 1 tsp onion powder

  • Cracked black pepper


Fish Sauce Glaze


Step 1
Add a little oil to a pan, then add garlic and chili peppers. Sauté until aromatic.

  • Neutral oil (for sautéing)

  • 3–4 cloves garlic, minced

  • 1–2 Thai chili peppers, chopped


Step 2
Combine sugar, fish sauce, lemon or lime juice, and water in a bowl, stir, then add to the saucepan.

  • ¼ cup sugar

  • 2 tbsp fish sauce

  • 4 tbsp lemon or lime juice

  • ¼ cup water


Step 3
Let this simmer until the sauce starts to bubble and thicken. Alternatively, add a cornstarch slurry to thicken faster. Set aside to cool.


Step 4
Take wings out of the fridge and coat them with tapioca flour. Coat individually or shake in a zip-top bag for convenience.

  • 1 cup tapioca flour


Step 5
Heat oil to 350°F (175°C). Fry wings in batches for 4–5 minutes. Remove to a wire rack.

  • Neutral oil for frying (enough to cover wings)


Step 6
Increase oil temperature to 375°F (190°C). Fry wings again for 2–3 minutes until crisp.

  • Neutral oil for frying (same pot)


Step 7
Transfer wings to a large bowl, add the fish sauce glaze, and toss. Note: these wings aren’t meant to be very saucy so you still get that crunch. Serve and enjoy.

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Vietnamese Chicken Wings