Vietnamese Fish Sauce Chicken Wings
Deliciously crispy chicken wings coated in a sweet and tangy fish sauce glaze.
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.
Notes
For extra crispiness, you can double fry the chicken wings. After the initial fry, let them rest for a few minutes, then fry them again until golden brown and crispy. No alcoholic drinks allowed, please substitute with a non-alcoholic option.