Vietnamese Fish Sauce Chicken Wings (Cánh Gà Chiên Nước Mắm)
Vietnamese Fish Sauce Chicken Wings (Cánh Gà Chiên Nước Mắm) are a must-have at any party! Perfectly crispy, golden wings are coated in a sweet and savory fish sauce glaze that's absolutely irresistible. The ebd result: an addicting appetizer that's finger lickin' good!
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 tbsp all-purpose flour
- 2 tbsp corn starch
- 1 tsp salt
- ½ tsp pepper
- 2 lbs chicken wings (split with tips removed)
- 1 tbsp unsalted butter
- ½ shallot (minced; about 2 tbsp)
- 3-4 cloves garlic (minced)
- 2 tbsp fish sauce (Red Boat recommended)
- 3 tbsp white granulated sugar
- ¼ cup water
- Oil (for frying)
- Lime wedges
- Green onion (thinly sliced)
- Cilantro
- Red chili peppers (thinly sliced)
Instructions
- 1
In a large bowl, whisk together flour, corn starch, salt, and pepper. Add chicken wings and toss until evenly coated. Let sit for 30 minutes.
- 2
Meanwhile, melt butter in a skillet over medium heat. Add shallot and garlic, cooking for 30 seconds until fragrant.
- 3
Add fish sauce, sugar, and water to the pan. Let simmer until reduced by half, stirring frequently, about 5-6 minutes. Increase heat to medium-high if needed - there should constantly be small bubbles. Then set aside.
- 4
Set up your frying station. Heat 2-3 inches of oil in a heavy bottomed pot to 350°F. Also line a baking sheet with paper towels and place a cooling rack inside.
- 5
Once the wings are ready, fry them in batches until internal temperature is 180°F or juices run clear, about 6-8 minutes. It'll depend on the size of your wings - the flats usually cook faster than the drumettes as well. Make sure you don't overcrowd the pot and let the oil temperature come up to 350°F in between each batch. Transfer cooked chicken wings to the cooling rack in a single layer.
- 6
Then add sauce and warm chicken wings to a large bowl. Toss until coated. Transfer to a serving plate and squeeze fresh lime juice over the wings. Garnish with green onion, cilantro, and chili, if desired.