Buttermilk-Brined Vietnamese Fried Chicken Wings
So juicy and tender! These buttermilk-brined Vietnamese chicken wings are deep fried until golden brown and crispy, and glazed with a savory fish sauce.
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 lbs chicken wings
- 2 cups buttermilk
- 2 tbsp fish sauce
- 2 tsp white pepper
- 2 tsp salt
- 4 cloves garlic (smashed)
- 2 cups corn starch
- 6 cups vegetable oil
- 1 tbsp cilantro (minced)
- 1 tbsp fish sauce
- 2 tbsp lemon juice
- 1 tbsp granulated sugar
- 2 tbsp water
Instructions
- 1
Combine buttermilk, fish sauce, white pepper, salt, and garlic to a large bowl and mix. Add the chicken wings. Use your hands to ensure the wings are coated in the buttermilk and seasonings. Cover and let it marinate in the fridge overnight.
- 2
The next day, line a sheet pan with parchment paper and add the corn starch to a bowl. Coat each chicken wing with corn starch and set them on the sheet pan.
- 3
Heat vegetable oil in a Dutch oven to 350 degrees F (180 degrees C). Use a candy thermometer to help keep the temperature consistent throughout the frying process.
- 4
Fry chicken wings for 5-7 minutes until golden. Make sure to fry in batches, so you don’t crowd the pan. After frying, put them on paper towels to soak up excess oil.
- 5
Combine all the ingredients for the glaze and brush it on the wings.
- 6
Top with minced cilantro and serve.