Vietnamese Fish Sauce Wings
If there’s one recipe that always wows the crowd, it’s these Vietnamese Fish Sauce Wings.
Crispy on the outside, juicy on the inside, and glazed with a sticky, garlicky sauce that’s equal parts sweet, savoury, and tangy - what’s not to love?
Inspired by the vibrant street food culture of Vietnam, these wings pack a flavour punch like no other.
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About this recipe
These Vietnamese Fish Sauce Wings are an ultimate crowd-pleaser, combining crispy, golden chicken wings with a sticky, sweet-and-savoury glaze that’s bursting with umami.
The star of the dish is the fish sauce, which adds a deep, savoury base, perfectly balanced with sugar, garlic, and a touch of tang. This dish is inspired by Vietnamese street food and home cooking, where bold, punchy flavours reign supreme.
While chicken wings are the classic choice, you could also use drumsticks or even tofu for a fun twist. These wings hit that perfect spot of crispy, sticky, and incredibly flavourful - get ready to have everyone asking for seconds!
The best part? They’re surprisingly simple to make at home. Whether you’re prepping for a party, a game-night snack, or just want something ridiculously good to munch on, these wings are a guaranteed hit.
So grab some napkins (trust me, you’ll need them!) and let’s dive into this finger-licking goodness.
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.
FAQs
1. Can I marinate the wings overnight?
Yes, marinating the wings overnight will enhance the flavour even more! Just cover them and store them in the fridge until you’re ready to cook.
2. What if I don’t have an air fryer?
You can bake these wings in the oven. Preheat your oven to 220°C (425°F) and place the coated wings on a wire rack over a baking sheet. Bake for about 25-30 minutes, flipping halfway through, until they’re crispy and golden.
3. Can I make the sauce less spicy?
Definitely! Just reduce the amount of fresh chilli or omit it altogether. You can also add a touch more sugar to balance the heat if you like a milder sauce.
4. Why do you use both tapioca starch and cornstarch?
The combination of tapioca and cornstarch gives the wings an extra crispy coating. Tapioca starch helps with crunch, while cornstarch adds lightness, creating a perfect balance.
5. How do I prevent the wings from sticking in the air fryer?
Make sure to lightly spray the air fryer basket with cooking spray or line it with baking parchment to prevent sticking. Leaving space between each wing also helps with airflow and prevents them from sticking together.
6. Can I substitute fish sauce?
If you’re looking for a substitute, soy sauce or tamari (for a gluten-free option) can work, though the flavour will be slightly different. Fish sauce provides a unique depth, but soy sauce still adds umami to the dish.
7. Can I use chicken drumettes or whole wings instead?
Yes, both drumettes and whole wings work well! Just adjust the cooking time slightly. Whole wings might need an extra 5 minutes in the air fryer.
8. What can I serve with these wings?
These wings pair perfectly with steamed rice, fresh salad, or a side of crunchy vegetables like cucumber and carrot sticks. For dipping, any leftover sauce is delicious!
9. How do I keep the wings crispy when adding the sauce?
To maintain crispiness, lightly toss the wings in the sauce rather than drenching them. You can also serve the sauce on the side for dipping to preserve the crunch.
10. Can I freeze the leftover cooked wings?
Yes, you can freeze the cooked wings. Let them cool completely before placing them in an airtight container. Reheat them in the air fryer for about 5-8 minutes until they’re hot and crispy again.
Video demonstration
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