Sticky Fish Sauce Chicken Wings - Cánh gà chiên nước mắm

Ingredients

• 5 whole Chicken Wings (about 500 g, keep drumette and flat separate if desired)
• 1 tsp Salt (for seasoning)
• ½ tsp Black Pepper (freshly ground)
• ¼ tsp Garlic Powder (optional, adds extra garlic flavor)
• 2 cloves Fresh Garlic (minced)
• 500 ml Vegetable Oil (for deep‑frying; use a neutral oil with high smoke point)
• 1 tbsp Granulated Sugar (helps caramelize the sauce)
• 3 tbsp Fish Sauce (authentic Vietnamese flavor)
• 2 tbsp Water (to deglaze the pan)

Instructions

1. Prepare the Wings

   Pat the chicken wings dry, then cut through the joint to separate the drumette from the flat if you prefer; season all pieces with salt, black pepper, garlic powder and optional chicken stock, then toss to coat evenly.

   Time: PT5M

2. Heat Oil for Deep‑Frying

   Fill the wok with enough vegetable oil to submerge the wings (about 2‑3 inches deep). Heat over medium‑high heat until the oil reaches roughly 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

3. Deep‑Fry the Wings

   Carefully lower the seasoned wings into the hot oil using tongs. Fry for 8‑10 minutes, turning once, until the skin is golden‑brown and crisp.

   Time: PT10M

   Temperature: 350°F

4. Drain the Wings

   Using tongs, lift the wings onto a wire rack set over a baking sheet or onto paper towels to let excess oil drip off.

   Time: PT2M

5. Sauté Garlic

   Wipe the wok clean, add 2 tbsp vegetable oil, and heat over medium heat. Add the minced garlic and stir‑fry until fragrant, about 30 seconds.

   Time: PT1M

   Temperature: Medium

6. Create the Caramelized Sauce

   Add 1 tbsp sugar to the garlic and stir until it melts and turns a light amber color. Then pour in 3 tbsp fish sauce and 2 tbsp water, stirring to combine. Bring to a gentle simmer for 2‑3 minutes until the sauce thickens slightly.

   Time: PT3M

   Temperature: Medium

7. Glaze the Wings

   Return the fried wings to the wok, tossing them in the sauce until each piece is evenly coated. Cook for another 2 minutes, allowing the sauce to caramelize onto the skin.

   Time: PT2M

   Temperature: Medium

8. Serve

   Transfer the glazed wings to a serving plate. Serve hot with steamed rice or as a snack with fresh herbs.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

10 g

Fat

25 g

Fiber

0 g