Vietnamese Fish Sauce Chicken Wings (Cánh Gà Chiên Nước Mắm)
Updated: Aug 3
Tasty, crispy deliciousness and full of bold flavors for wing lovers all over!
Vietnamese fish sauce chicken and chicken wings are served in many Vietnamese restaurants as an appetizer or on a rice platter. It's crispy with a tasty sweet chili fish sauce drizzled on top. Not glazed like my version. I've actually never had fish sauce chicken wings at home growing up. It's a dish I found while eat at pho restaurants. My husband loves these things! Actually, he loves all chicken wings equally! He doesn't even like the smell of fish sauce because he didn't grow up with it. But, he'll eat it with the Vietnamese foods I cook. I actually introduced him to Vietnamese cuisine!
For these wings, I prepared them in the airfryer. You can also fried them in oil on the stove top. It is great either way! It's extra crunchy cooked in oil but the healthier airfrying alternative is not bad at all! It's quite fantastic to my surprise!
I've also created a sticky glazed out of the fish sauce for these wings. But if you don't like it sticky and glazed, just reduce fish sauce without the rice syrup to 50% or less and lightly drizzle over fried wings. The end product will be more like the restaurant style ones.
2lbs chicken wings (18-20 pieces)
½ tsp salt
½ tsp garlic powder
¼ tsp black pepper
1 tbsp olive oil drizzled
½ cup AP flour
½ cup Tapioca/ potato/ corn starch
½ tsp salt
½ tsp garlic powder
½ tsp paprika
½ tsp black pepper
½ tsp baking powder (optional)
Deana’s Nuoc Mam Cham (nước chấm)
½ cup fish sauce
½ cup sugar
3-4 tbsp lime juice
½ cup water
1 tbsp minced garlic
1 tsp sriracha
2 tsp crush rooster chili or chopped fresh Thai chili
½ cup rice syrup or corn syrup
6-7 tbsp prepared fish sauce dipping sauce
Rinse and dry 2 pounds of chicken wings thoroughly.
Marinade wings with salt, pepper, paprika, garlic powder to make them tasty. Set aside for 30-minutes. Let wings marinade at room temperature.
Mix all-purpose flour, starch, baking powder (optional), salt, garlic, paprika, and black pepper to create the dry batter.
Coat wings with flour mixture, shake off excess batter and dab wings with oil right before frying. This method is for the airfryer. If you are frying on the stove top, place battered wings directly in hot oil.
Method is the same for both stove top frying or airfryer. Heat oil on medium heat. Let oil warm up. Do a test with a wooden spatula end or chop stick. If it bubbles at the base, the oil is ready. Fry each wing sides for 10-minutes to develop crunchy crusts. In the airfryer, preheat to 375F° and arrange wings so that there's a bit of space between them. Airfry for 10-minutes on each side on the middle rack.
While wings are cooking prepare the sauce.
Place all sauce ingredients (rice syrup and dipping sauce) in a large frying pan on medium to medium-low heat. Leave chili out and use as garnish later.
Lower heat once sauce begins to simmer. When sauce thickens, keep heat on low and add fried wings. Toss well.
Plate up your delicious chicken with garnishes and enjoy! Bon Appétti!
Instant Vortex AirFryer: https://amzn.to/3cYWpvM
Chung Jung One Oligo Rice Syrup: https://amzn.to/2B2AeaKJFC
Katakuriko Potato Starch, 12 Ounce: https://amzn.to/2Y2668t