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–+ servings
5 stars (6 reviews)

Vietnamese Fried Chicken Wings

Thanh | Eat, Little Bird
Prep15 minutes
Cook30 minutes
Rest2 hours
Total2 hours 45 minutes
Serves: 2 to 4 as part of a meal
A delicious recipe for Vietnamese Fried Chicken Wings. The chicken wings are marinated in fish sauce and then fried to crispy perfection, served with a sweet and sticky mouthwatering dipping sauce. 
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Ingredients

For the Chicken Wings

  • 1 kg (2 lb) chicken wings
  • 4 garlic cloves, finely chopped
  • 4 tablespoons fish sauce
  • 250 g (2 cups) cornflour, (US: cornstarch)
  • vegetable oil, for deep-frying

For the Warm Dipping Sauce

  • 4 garlic cloves, finely chopped
  • 125 ml (½ cup) fish sauce
  • 125 ml (½ cup) water
  • 110 g (½ cup) sugar
  • red chillies, finely sliced

Instructions 

For the Chicken Wings

  1. Joint the chicken wings and place them into a large zip-lock freezer bag.
  2. Add the garlic and fish sauce and give everything a good mix.
  3. Place the bag in the fridge and leave to marinate for 1-2 hours.
  4. When you are ready to cook, pat the chicken wings dry with some kitchen paper.
  5. Coat each wing with some cornflour (cornstarch).
  6. Heat enough oil in a medium saucepan to deep-fry (about 5 cm or 2 inches depth). The oil should reach a temperature of about 175°C/350°F, or it is ready if small bubbles appear when a wooden chopstick is inserted into the oil.
  7. Fry the chicken wings in batches for about 5-8 minutes (depending on size) so that they are cooked through completely, and until they are golden and crispy.
  8. Drain the chicken wings on a wire rack over a baking tray.
  9. Drizzle some of the warm dipping sauce over the chicken wings, reserving the rest as a dipping sauce.

For the Warm Dipping Sauce

  1. Place the garlic, fish sauce, water and sugar in a small saucepan and stir over medium heat until the mixture becomes syrupy.
  2. Be careful not to over-cook the sauce, otherwise it will turn into a caramel.
  3. Add chillies to taste.

Kitchen Notes

  • OVEN & STOVE TEMPERATURES
    All recipes on this website have been tested on an induction stove and/or with a conventional oven (i.e. an oven without fan). All recipes on this website use temperatures for a conventional oven, unless otherwise mentioned. Convection ovens (i.e. fan-forced ovens) are typically 20°C/70°F hotter than conventional ovens, but please check your manufacturer’s handbook.
  • CONVERSIONS
    To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
Calories: 484kcal, Carbohydrates: 30g, Protein: 22.5g, Fat: 29.7g, Cholesterol: 138.8mg, Sodium: 814.7mg, Fiber: 0.3g, Sugar: 0.3g

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