Description
Vietnamese Fish Sauce Wings deliver a bold, crispy, and savory snack that combines the umami depth of fish sauce with a perfectly crunchy exterior and juicy interior. Easy to prepare with simple pantry ingredients, this recipe is a flavorful crowd-pleaser that can be fried or baked, making it a versatile appetizer for parties, game days, or any occasion.
Ingredients
Scale
Main Ingredients
- 2 pounds fresh chicken wings, skin on
- 3 tablespoons fish sauce
- 4 cloves garlic, minced finely
- 1 to 2 tablespoons sugar or brown sugar
- 1/2 teaspoon black pepper
- Vegetable oil, enough for frying (about 2 inches deep)
- Optional: 1 tablespoon lime juice (for serving)
Instructions
- Prepare the Wings: Rinse the chicken wings under cold water and pat them dry thoroughly with paper towels to remove excess moisture, which is essential for achieving crispy skin during cooking.
- Make the Marinade: In a bowl, combine the fish sauce, minced garlic, sugar, and black pepper. Stir well until the sugar dissolves completely, creating a balanced and flavorful marinade base.
- Marinate the Wings: Add the wings to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor penetration.
- Heat the Oil: Pour vegetable oil into a deep pan or skillet to a depth of about 2 inches. Heat the oil to approximately 350°F (175°C), the ideal temperature to crisp the wings without burning them.
- Fry Until Crispy: Fry the wings in batches to avoid overcrowding, cooking for 8 to 10 minutes and turning occasionally until golden brown and crispy. Remove wings with a slotted spoon and drain excess oil on paper towels.
- Toss with Extra Sauce (Optional): For added flavor, briefly toss the hot wings in a small amount of warmed leftover marinade or a fresh mix of fish sauce, sugar, and lime juice before serving.
Notes
- Pat dry the wings thoroughly before marinating to ensure maximum crispiness.
- Do not skip the marinating step, even 30 minutes enhances flavor absorption.
- Maintain oil temperature between 325°F and 350°F to cook wings evenly and avoid sogginess.
- Use a food thermometer to confirm chicken reaches a safe internal temperature of 165°F.
- Toss hot wings immediately after frying with sauce to lock in flavor and keep skin crispy.
Nutrition
- Serving Size: 5-6 wings
- Calories: 280
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 20 g
- Cholesterol: 80 mg