Vietnamese Fish Sauce Chicken Wings: The Ultimate Chicken Wings Recipe
Introduction to Vietnamese Fish Sauce Chicken Wings
These Vietnamese fish sauce chicken wings are a delightful twist on a classic favorite, combining crispy texture with a unique sweet and tangy flavor profile. Perfect for gatherings, game day, or a cozy family dinner, these wings are sure to impress your guests and become a staple in your recipe collection. Let’s dive into this delicious recipe that will have everyone asking for seconds!
A Personal Story Behind My Vietnamese Fish Sauce Chicken Wings Journey
Growing up, my family often gathered around the table to enjoy homemade meals that brought us together. One dish that always stood out was chicken wings, which were often coated in a variety of sauces. I remember the first time I tried Vietnamese fish sauce chicken wings at a local restaurant; the balance of flavors blew me away. Inspired by that experience, I decided to create my own version at home, blending my love for cooking with the rich culinary traditions of Vietnam. Now, I can share this recipe with you!
What Makes This Vietnamese Fish Sauce Chicken Wings Recipe Special?
This recipe stands out because of its use of fish sauce, which adds depth and umami to the chicken wings. The combination of sugar and lime juice creates a perfect sweet and tangy glaze that enhances the natural flavors of the chicken. Plus, the frying method ensures that these wings are perfectly crispy on the outside while remaining juicy on the inside. It’s a simple yet impressive dish that is easy to prepare and guaranteed to be a crowd-pleaser.
The Full Vietnamese Fish Sauce Chicken Wings Recipe
Ingredients
- 2 tablespoons all-purpose flour
- 2 tablespoons corn starch
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 lbs chicken wings, split with tips removed
- 1 tablespoon unsalted butter
- 1/2 shallot, minced (about 2 tablespoons)
- 3-4 cloves garlic, minced
- 2 tablespoons fish sauce (Red Boat recommended)
- 3 tablespoons white granulated sugar
- 1/4 cup water
- Oil for frying
- Lime wedges
- Optional Garnishes: Green onion, thinly sliced; cilantro; red chili peppers, thinly sliced
Instructions
- In a large bowl, whisk together flour, corn starch, salt, and pepper. Add the chicken wings and toss until evenly coated. Let them sit for 30 minutes to absorb the flavors.
- Meanwhile, melt butter in a skillet over medium heat. Add the minced shallot and garlic, cooking for about 30 seconds until fragrant.
- Add fish sauce, sugar, and water to the pan. Let this mixture simmer until it reduces by half, stirring frequently, about 5-6 minutes. You can increase the heat to medium-high if needed; there should be small bubbles throughout.
- Set up your frying station by heating 2-3 inches of oil in a heavy-bottomed pot to 350°F. Line a baking sheet with paper towels and place a cooling rack inside it.
- Once the wings are ready, fry them in batches until the internal temperature reaches 180°F or juices run clear, about 6-8 minutes. The flats usually cook faster than the drumettes, so keep an eye on them. Avoid overcrowding the pot, and let the oil temperature come back up to 350°F between batches. Transfer the cooked chicken wings to the cooling rack in a single layer.
- Add the sauce and warm chicken wings to a large bowl. Toss them until well coated. Transfer to a serving plate and squeeze fresh lime juice over the wings. Garnish with green onion, cilantro, and sliced red chili if desired.
Serving Suggestions and Variations for Vietnamese Fish Sauce Chicken Wings
These chicken wings are perfect for serving alongside a fresh salad or steamed rice for a complete meal. For a fun twist, try adding different garnishes like crushed peanuts or sesame seeds. You can also adjust the level of sweetness or spiciness by modifying the amount of sugar or chili. If you’re looking for a healthier version, consider baking the wings instead of frying them, although the crispy texture may be slightly different.
Frequently Asked Questions About Vietnamese Fish Sauce Chicken Wings
Can I use frozen chicken wings?
Yes, you can use frozen chicken wings! Just make sure to thaw them completely before preparing the recipe.
How do I store leftovers?
Store any leftover wings in an airtight container in the refrigerator for up to three days. Reheat in the oven for the best texture.
Can I make the sauce ahead of time?
Absolutely! You can prepare the sauce in advance and store it in the refrigerator. Just reheat it before tossing with the wings.
What can I serve with these wings?
These wings pair wonderfully with a variety of sides, including coleslaw, french fries, or a refreshing cucumber salad.
Enjoy these deliciously crispy chicken wings with a perfect balance of sweet and tangy flavors!
Recipe Stats
Prep Time: 40 minutes
Cooking Time: 30 minutes
Total Time: 1 hour 10 minutes
Calories per Serving: 320
Servings: 4
Vietnamese Fish Sauce Chicken Wings
Equipment
- Heavy-Bottomed Pot For frying the wings.
- Skillet For making the sauce.
- Cooling Rack To cool the fried wings.
Ingredients
Main Ingredients
- 2 tablespoons all-purpose flour
- 2 tablespoons corn starch
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 pounds chicken wings, split with tips removed
- 1 tablespoon unsalted butter
- 2 tablespoons shallot, minced
- 4 cloves garlic, minced
- 2 tablespoons fish sauce Red Boat recommended
- 3 tablespoons white granulated sugar
- 0.25 cup water
- 1 cup oil For frying
- 1 lime wedges
- 1 cup green onion, thinly sliced Optional garnish
- 1 cup cilantro Optional garnish
- 1 cup red chili peppers, thinly sliced Optional garnish
Instructions
- In a large bowl, whisk together flour, corn starch, salt, and pepper. Add chicken wings and toss until evenly coated. Let sit for 30 minutes.
- Meanwhile, melt butter in a skillet over medium heat. Add shallot and garlic, cooking for about 30 seconds until fragrant.
- Add fish sauce, sugar, and water to the pan. Let simmer until reduced by half, stirring frequently, about 5-6 minutes.
- Set up your frying station by heating 2-3 inches of oil in a heavy-bottomed pot to 350°F. Line a baking sheet with paper towels and place a cooling rack inside.
- Once the wings are ready, fry them in batches until the internal temperature is 180°F or juices run clear, about 6-8 minutes.
- Add the sauce and warm chicken wings to a large bowl. Toss until coated. Transfer to a serving plate and squeeze fresh lime juice over the wings. Garnish with green onion, cilantro, and chili, if desired.