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Vietnamese Fish Sauce Wings

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These Vietnamese Fish Sauce Wings are sticky, savory, crispy, and utterly addictive. Coated in a sweet and spicy caramel glaze infused with garlic, lime, and fish sauce, they’re perfect for game day, parties, or a flavorful dinner.

Ingredients

  • Chicken wings: 1 kg (about 2.2 lbs), split into flats and drumettes
  • Garlic: 6 cloves, minced
  • Fish sauce: 3 tablespoons
  • Brown sugar: 2 tablespoons
  • Lime juice: 1 tablespoon
  • Red chilies: 2, thinly sliced
  • Cornstarch: 2 tablespoons
  • Oil: For frying or brushing if baking
  • Water: 1 tablespoon
  • Black pepper: 1/4 teaspoon

Instructions

  1. Preheat Your Equipment: If baking, preheat oven to 425°F (220°C) and place a wire rack over a lined baking sheet.
  2. Combine Ingredients: Toss wings with cornstarch, salt, and pepper in a bowl until evenly coated.
  3. Prepare Your Cooking Vessel: If frying, heat oil to 350°F (175°C). If baking, place wings on the rack and brush with oil.
  4. Assemble the Dish: Fry wings until golden and crisp, 8–10 minutes per batch. Or bake 40–45 minutes, flipping halfway.
  5. Cook to Perfection: In a small pan, melt brown sugar with water until bubbling. Add garlic and chilies, cook briefly. Remove from heat and stir in fish sauce and lime juice.
  6. Finishing Touches: Toss hot wings in glaze until well coated. Let sit 5 minutes to absorb flavor.
  7. Serve and Enjoy: Garnish with herbs or sesame seeds and serve with lime wedges or over jasmine rice.

Notes

  • Use a wire rack if baking for extra crispiness.
  • Pat wings dry to improve texture.
  • Do not boil fish sauce—it may turn bitter.

Nutrition

Find it online: https://tastyze.com/vietnamese-fish-sauce-wings/