Quick & Easy Vietnamese Garlic Butter Chicken Wings
Crispy chicken wings coated in a sweet, tangy, garlic butter sauce packed with umami flavor! These quick and easy Vietnamese Garlic Butter Chicken Wings are better-than-takeout satisfying your tastebuds! Great for the family to enjoy! I also share how to air fry the wings in the Notes section below.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 lb chicken wings (separated into drumettes and wings)
- 1 cup potato starch (or cornstarch)
- 2 cups vegetable oil (or any neutral oil for frying wings)
- 1 large red chili pepper (finely chopped)
- 1 green onion (finely chopped)
- 1/4 cup lime juice (freshly squeezed)
- 2 tbsp regular soy sauce
- 2 tbsp fish sauce
- 2 tbsp white granulated sugar (or cane sugar)
- 1/3 cup butter (unsalted and melted)
- 4 tbsp lime juice (freshly squeezed)
- 2 tbsp white granulated sugar (or cane sugar)
- 1 clove garlic (minced)
Instructions
- 1
In a small bowl, combine marinade ingredients until the sugar has dissolved completely and set aside.
- 2
In a large mixing bowl, add separated drumettes and wings and add marinade. Marinate wings for 20 minutes at most, no more than that.
- 3
In small bowl, combine ingredients for garlic butter sauce as listed and set aside.
- 4
Generously coat the marinated wings in potato starch. Press the starch into the wing, shaking off any excess.
- 5
Heat vegetable oil in a large heavy-bottomed pan over medium heat (around 350 degrees F with a digital instant read thermometer). Fry the coated wings in small batches to prevent reducing the oil temperature.
- 6
Deep fry wings on both sides for a total of 6-7 minutes until golden brown. Chicken wings are safe to consume at an internal temperature of 165 F with a digital instant read thermometer.
- 7
Transfer fried wings to a wire rack or paper-towel lined plate to drain off excess oil. Once excess oil is removed, transfer them to a large bowl and keep them warm.
- 8
While wings are still warm, pour garlic butter sauce over wings and add green onions and red chili. Toss wings in sauce and aromatics. Serve hot and enjoy!