Vietnamese Fish Sauce Wings are a flavor-packed marvel for wing lovers and Southeast Asian food fans alike. These gloriously crispy chicken wings are tossed in a sticky, garlicky fish sauce glaze that balances sweet, salty, and spicy notes with effortless finesse. Whether you’re hunting for the ultimate party appetizer or a delightfully messy main course, this dish transforms humble wings into an unforgettable, finger-licking treat that’s impossible to resist.
Ingredients You’ll Need
One of the best things about Vietnamese Fish Sauce Wings is that each ingredient has a starring role—whether it’s lending crunch, bringing balance, or delivering a punch of umami flavor. Here’s what you’ll need to make this dazzler of a recipe at home:
- Chicken wings (2 pounds drumettes and flats): These are meaty, easy to eat, and get beautifully crisp when fried—pick ones with the skin intact for max flavor.
- Fish sauce (1/4 cup): This is the backbone of Vietnamese flavor, adding savory depth and mouthwatering umami to the glaze.
- Granulated sugar (1/4 cup): Brings the perfect sweetness to balance the salty fish sauce and helps the glaze become irresistibly sticky.
- Water (1/4 cup): Loosens the sauce just enough, keeping the glaze from turning candy-hard.
- Rice vinegar (2 tablespoons): Adds a bright, tangy kick that wakes up the other flavors.
- Garlic (2 cloves, minced): Delivers savory depth and a delicious aromatic punch to the glaze.
- Thai chilies (1–2, finely sliced, optional): Give a hint (or more) of heat—leave these out if you want a milder wing.
- Black pepper (1/2 teaspoon): A warming spice that pairs perfectly with the glaze’s sweet and salty notes.
- Vegetable oil (for frying): High smoke point oil ensures crispy results and golden wings every time.
- Chopped cilantro and lime wedges (for garnish): The bold, fresh finish that ties it all together and adds both color and zest.
How to Make Vietnamese Fish Sauce Wings
Step 1: Make the Savory-Sweet Glaze
This sauce is where the Vietnamese Fish Sauce Wings really shine! Combine the fish sauce, sugar, water, rice vinegar, minced garlic, sliced chilies, and black pepper in a small saucepan. Bring it to a gentle simmer over medium heat, letting it bubble away for 4 to 5 minutes until it’s slightly thickened. Don’t forget to give it a stir every now and then so that sugar dissolves evenly and nothing sticks. Let it cool—this becomes your flavor-packed wing glaze.
Step 2: Prepare and Dry the Chicken Wings
Pat each wing thoroughly dry with paper towels. This step might seem easy to skip, but it’s the secret to insanely crispy skin. You want them as dry as possible before frying; the less water on the wing, the better they’ll crisp up—and the less dangerous splattering you’ll have in the oil.
Step 3: Fry the Chicken Wings for Maximum Crunch
Heat about 2 inches of vegetable oil in a deep, sturdy pot or large skillet until it reaches 350°F (175°C). Fry the chicken wings in batches—avoid crowding your pot—for about 8 to 10 minutes each batch. You’re looking for a glorious golden brown exterior that almost sings with crispiness. Once they’re cooked, let them drain on a wire rack or paper towels so the extra oil drips away.
Step 4: Coat with the Vietnamese Fish Sauce Glaze
Once all your wings are fried and still warm, place them in a large mixing bowl. Pour over the cooled fish sauce glaze and gently toss until each wing is shiny, sticky, and well-coated. The aroma is absolutely intoxicating at this point—try not to sneak too many tastes!
Step 5: Garnish and Serve
Transfer your saucy, shimmering wings onto a serving platter. Shower with freshly chopped cilantro and serve with wedges of lime for squeezing over the top. The herbs and citrus add a fresh, vibrant edge that makes every bite pop.
How to Serve Vietnamese Fish Sauce Wings
Garnishes
Fresh garnishes are more than just a pretty touch—they wake up the whole plate. Vietnamese Fish Sauce Wings absolutely love a dusting of chopped cilantro for brightness and a generous squeeze of fresh lime to cut through the rich, sticky glaze. If you want a little extra color, paper-thin slices of fresh chilies make for an eye-catching finish and hint at the dish’s kick.
Side Dishes
These wings are such a flavor bomb, you’ll want sides that play along without stealing the show. Try serving Vietnamese Fish Sauce Wings with a simple jasmine rice, a zippy pickled vegetable salad, or crunchy cabbage slaw tossed with a splash of rice vinegar. Even a refreshing cucumber salad or crisp lettuce cups work beautifully if you’re leaning toward a lighter spread.
Creative Ways to Present
If you’re serving Vietnamese Fish Sauce Wings at a party, try piling them high on a rustic wooden board alongside little bowls of dipping sauces and citrus wedges. For a modern twist, skewer the wings individually or nestle them on a serving platter with pretty edible flowers or sprigs of fresh herbs. You can even toss them in a large communal bowl for a more casual, family-style vibe.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, Vietnamese Fish Sauce Wings store well in the refrigerator. Let the wings cool completely, then stash them in an airtight container for up to three days. The glaze might get a bit firmer in the fridge, but the flavors actually deepen and become even more delicious.
Freezing
For future cravings, these wings freeze like a dream. Arrange fully cooked and cooled wings on a baking sheet and freeze until solid, then transfer to a zip-top bag or freezer-safe container. Store for up to 1 month. Just hold off on adding fresh cilantro or lime until after reheating.
Reheating
To restore that coveted crispiness, reheat wings in a 400°F oven for about 8 to 10 minutes, or until hot and sizzling. You can also use an air fryer to revive their crunch. Microwaving works in a pinch, but the skin won’t be quite as crispy—try adding a minute or two under the broiler for a quick fix.
FAQs
Can I use whole chicken wings instead of just drumettes and flats?
Absolutely! Whole wings can be used for Vietnamese Fish Sauce Wings—just adjust the frying time by a few extra minutes to ensure they cook through. Some folks love the wing tips for extra crunch.
Is it possible to make these wings in the oven or air fryer instead of frying?
Yes! For a lighter version, arrange the wings on a wire rack over a baking sheet and bake at 425°F for 40 to 45 minutes, flipping halfway. Or pop them in your air fryer at 400°F for about 20–22 minutes. The wings get beautifully crisp either way before tossing in the velvety glaze.
What brand of fish sauce should I use?
A quality Vietnamese fish sauce makes all the difference. Red Boat and Three Crabs are stellar choices for Vietnamese Fish Sauce Wings—look for ones that list anchovies, salt, and water as their main ingredients for authentic, pure flavor.
Are Vietnamese Fish Sauce Wings very spicy?
The spiciness is totally up to you! Using Thai chilies in the glaze gives the wings a big flavor punch, but you can dial them up or down (or skip entirely) depending on your heat preference. They’re absolutely scrumptious either way.
Can I double the recipe for a crowd?
Of course! Vietnamese Fish Sauce Wings are a crowd-pleaser, so feel free to scale up for parties or game day. Just fry in batches to keep the oil at the right temperature and keep everything crispy.
Final Thoughts
Once you’ve tasted Vietnamese Fish Sauce Wings at home, you’ll understand why they’re a true flavor obsession. I can’t recommend this recipe enough, so roll up your sleeves and invite your favorite people to dig in—they’ll thank you for it!
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Vietnamese Fish Sauce Wings Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Vietnamese Fish Sauce Wings are a delightful balance of sweet, savory, and umami flavors. Crispy fried chicken wings are coated in a sticky, aromatic glaze made with fish sauce, sugar, and garlic, creating a perfect blend of textures and tastes.
Ingredients
Chicken Wings:
- 2 pounds chicken wings (drumettes and flats)
Fish Sauce Glaze:
- 1/4 cup fish sauce
- 1/4 cup granulated sugar
- 1/4 cup water
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1–2 Thai chilies, finely sliced (optional)
- 1/2 teaspoon black pepper
For Frying:
- Vegetable oil
Garnish:
- Chopped cilantro
- Lime wedges
Instructions
- Prepare the Fish Sauce Glaze: In a saucepan, combine fish sauce, sugar, water, rice vinegar, garlic, chilies, and black pepper. Simmer for 4–5 minutes until slightly thickened. Let it cool.
- Fry the Chicken Wings: Pat dry the wings. Heat oil to 350°F and fry wings until golden and crispy. Drain on a rack.
- Coat Wings: Toss fried wings in the fish sauce glaze until coated.
- Serve: Garnish with cilantro and lime wedges before serving.
Notes
- For extra crispiness, fry wings twice or consider baking/air frying for a lighter option.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer, Main Course
- Method: Frying
- Cuisine: Vietnamese
Nutrition
- Serving Size: 5–6 wings
- Calories: 410
- Sugar: 9g
- Sodium: 850mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 31g
- Cholesterol: 110mg
