Crispy Fish Sauce Wings (Baked)
Inspired by the famous Pok Pok wings, this Vietnamese Crispy Fish Sauce Chicken Wings Recipe has big, punchy flavors. Though baked and not fried, it is still super crispy, tangy and delicious with a fingerlicking, sweet, salty and tangy sticky glaze!
- Prep time
- 5 hr 15 min
- Cook time
- 1 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4.4 lb chicken wings
- 1 Tablespoon baking powder
- ½ Cup fish sauce
- ½ Cup light soya sauce
- ½ Cup Sugar (My preference is palm sugar/ gula melaka. If not, use brown sugar, jaggery or white sugar.)
- 2 thumbs ginger (peeled and minced)
- 7 cloves garlic (peeled and minced)
- 2 citrus fruits, juice and zest (preferably lime or, if not, use ¾ lemon or 1½ Tablespoons of rice vinegar )
- 1 Tablespoon sambal belacan chilli
- Coriander or spring onions (Optional garnish)
Instructions
- 1
About 20 minutes before you want to bake the wings, pre-heat your oven and take the wings out of the fridge. (This is so that they don't enter the hot oven cold. You want them to go in when they're at room temperature, to keep the meat juicy and tender.)
- 2
Use kitchen towels to dry the skin of the chicken. You want it as dry as possible.
- 3
Lightly coat the wings in baking powder- shake off any excess!
- 4
Place the wings on a wire grill then set over a baking tray, ensuring that the wings do not touch and have gaps in between them. (If not they will steam and get soggy.)
- 5
Bake at 248F/ 120C/ 100C fan for 30 minutes. This low temperature is to render the fat out so that the chicken can get extra crispy. The baking tray will catch the fat drippings, keeping your oven clean!
- 6
After the 30 minutes have passed, increase the temperature to 428F/ 220C/ 200C fan. Bake for another 30 minutes (or till cooked as the exact cooking size may differ depending on the size of your wings. When the chicken is fully cooked, the juices should run clear and the thickest part of the wing should measure 165F/ 74C.)
- 7
Whilst the wings are baking, add the sauce ingredients to a pot and bring to a boil. Boil for 5-10 minutes on medium-high heat till it forms a sticky glaze. (Stir every now and then so it doesn't burn in the pot.)
- 8
Once the wings are out of the oven, toss in the sticky glaze then serve and enjoy!
- 9
Garnish with fresh herbs such as coriander or green onions