Vietnamese Fish Sauce Wings
These Vietnamese fish sauce chicken wings are an addictive appetiser or beer snack with a delightful explosion of sweet, savoury, and garlicky flavours. Unlike their deep-fried counterparts, these wings are air-fried for a healthier yet equally crispy finish.
They're still my best ever chicken wing recipe and every time I make them they’re gone in a flash. Perfect for dinner parties, entertaining and just general enjoyment. I KNOW you'll be making these on repeat!
Ingredients
1 kg chicken wings, flats and drums separated
For the seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp white pepper
- 1 tsp salt
For the coating
- 3 tbsp cornflour/cornstarch
- 3 tbsp tapioca starch, or just more cornflour/cornstarch
- 1/2 tsp baking soda
For the sauce
- 3 tbsp soft brown sugar, or palm sugar
- 3 cloves garlic, minced
- 2 limes, juiced
- 3 tbsp fish sauce
- 50ml water
- 1 red chilli, finely chopped
- Handful of fresh coriander, finely chopped
Pair it with
Instructions
- Marinate the wings: In a large bowl, combine the chicken wings with the seasonings listed and toss to coat evenly. Marinate for at least 15 minutes, or longer minutes for a deeper flavour.
- Prepare the sauce: While the wings marinate, mix together the brown sugar (or palm sugar) with garlic in a pestle and mortar, until it forms a paste. Add in the chopped chillies, fresh coriander, followed by fish sauce, lime juice and water. Taste and adjust depending on preference. Set aside for later.
- Coat the wings: In a separate bowl, whisk together tapioca starch, cornstarch, and baking soda. Dredge the wings in the starch mixture, ensuring they are evenly coated. Shake off any excess coating.
- Air fry the chicken: Preheat your air fryer to 200°C (400°F). Lightly spray the air fryer basket with cooking spray or line with baking parchment. Arrange the coated chicken wings in a single layer in the basket, leaving space between each piece for even air circulation.
Cook for 15-20 minutes, or until golden brown and crispy. Flip the wings halfway through cooking to ensure even browning. - Toss in sauce: Once cooked, remove the chicken wings from the air fryer and toss them immediately in the prepared sauce to coat them lightly. Be careful not to over-toss or the wings will lose their crispiness.
- Enjoy!: Serve while hot with any remaining sauce for dipping.
Video demonstration
Leave a comment
Like this recipe?
This recipe is featured in my debut cookbook "Have You Eaten?", if you liked this recipe, then I'd encourage you to buy my cookbook for even more exclusive and delicious recipes!
.webp)
More tasty recipe ideas for you
If you liked this recipe then you might like some of these below! Or if you're looking for more inspiration, my cookbook has dozens of exclusive meals not on my website!
