Vietnamese Fish Sauce Glazed Chicken Wings (Cánh Gà Chiên Nước Mắm)
These classic Vietnamese party wings have it all: They're sweet, salty, sour and spicy. Try these wings with an Asian kick at your next party. The best part is, these can be prepared in under an hour!
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 5 cups oil
- 3 lbs chicken wings (flats and drumettes)
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp pepper
- 1/4 cup corn starch
- 3 tbsp fish sauce
- 3 tbsp water
- 2 tbsp lemon or lime juice
- 4 tbsp sugar
- 4 cloves garlic, minced
- 1-3 thai chilis, minced ((optional))
Instructions
- 1
Heat a heavy bottomed pot/dutch oven, cast iron skillet or deep fryer to 350 degrees
- 2
Pat chicken wings dry and in a large bowl, season with salt, pepper and garlic powder
- 3
Mix fish sauce, sugar, water, lemon or lime juice, garlic and chilis together
- 4
Pour corn starch over seasoned chicken wings and toss to coat
- 5
Fry wings in oil in batches for about 8-10 minutes each batch, or until golden brown. Set cooked wings aside on a wire rack or paper towels to drain excess oil.
- 6
Heat fish sauce mixture in a saucepan on medium heat until thick and glossy. You should be able to drag a spatula across the sauce and see the bottom of the pan briefly before the sauce floods back down.
- 7
In a large bowl, toss cooked wings with glaze and serve immediately.