Fish Sauce Fried Chicken Wings. Recipe
FISH SAUCE FRIED CHICKEN WINGS. Recipe is a medium Vietnamese recipe that serves 4. 350 calories per serving. Recipe by Quang Tran on YouTube.
Prep: 2 hrs 15 min | Cook: 15 min | Total: 2 hrs 45 min
Cost: $8.65 total, $2.16 per serving
Ingredients
- 2 pounds Chicken Wings (fresh, skin on, separated at joints)
- 3 tablespoons Fish Sauce (Vietnamese style, used for marinating and glaze)
- 1 cup Cornstarch (high‑quality, for coating)
- 4 cups Canola Oil (for deep frying, high smoke point)
- 2 tablespoons Granulated Sugar (for caramelizing the glaze)
- 0.5 cup Coconut Water (or coconut soda (Coco Rico) for a slightly fizzy glaze)
- 0.5 tablespoon Honey (adds depth to the glaze)
- 2 tablespoons Garlic (minced or finely chopped)
- 3 Thai Chilies (sliced; adjust for heat)
Instructions
Marinate the Wings
Place the chicken wings in a large mixing bowl, add 2 Tbsp fish sauce, toss to coat, cover, and refrigerate for at least 2 hours.
Time: PT2H
Coat with Cornstarch
After marinating, sprinkle 1 cup cornstarch over the wings and massage it in with clean gloves until each piece is evenly covered.
Time: PT5M
Heat the Oil
Fill the deep‑fry pot with about 4 cups canola oil, heat over medium‑high heat until it reaches 180 °C (350 °F) and a small piece of cornstarch sizzles immediately.
Time: PT5M
Temperature: 180°C
Deep‑Fry the Wings
Working in batches of 6‑12 wings, lower them gently into the hot oil. Fry for 8‑12 minutes, turning halfway, until golden and crisp.
Time: PT10M
Temperature: 180°C
Drain the Wings
Remove the wings with tongs, place on paper towels to drain excess oil.
Time: PT2M
Caramelize the Sugar
In a small saucepan, heat 1 Tbsp oil over medium heat, add 2 Tbsp granulated sugar, and stir until it melts and turns deep amber.
Time: PT3M
Temperature: medium heat
Make the Sweet‑Spicy Glaze
Turn the heat back to medium, carefully add 0.5 cup coconut water (it will steam), then stir in 1 Tbsp fish sauce, 0.5 Tbsp honey, 2 Tbsp minced garlic, and sliced Thai chilies. Simmer for 3 minutes until flavors meld.
Time: PT3M
Temperature: medium heat
Toss Wings in Glaze
Add the fried wings to the saucepan, toss quickly to coat each piece evenly. Cook together for another 2 minutes so the glaze adheres.
Time: PT2M
Serve
Transfer the glazed wings to a serving platter, garnish with extra sliced chilies if desired, and serve hot with steamed rice.
Time: PT1M
Nutrition Facts
- Calories
- 350
- Protein
- 20 g
- Carbohydrates
- 15 g
- Fat
- 20 g
- Fiber
- 1 g
Dietary info: Gluten‑free (if pure cornstarch is used), Dairy‑free, Nut‑free
Allergens: Fish (fish sauce), Honey
Ingredient Substitutions
- Instead of Chicken Wings: Chicken Drumettes
- Instead of Fish Sauce: Soy sauce (less authentic)
- Instead of Cornstarch: Potato starch
- Instead of Canola Oil: Peanut oil, Vegetable oil
- Instead of Granulated Sugar: Brown sugar
- Instead of Coconut Water: Light coconut milk
- Instead of Honey: Maple syrup
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Thai Chilies: Bird’s eye chilies, Jalapeño (less spicy)
Equipment Needed
- Large Mixing Bowl
- Gloves (optional)
- Deep Frying Pot or Wok
- Tongs or Chopsticks
- Cutting Board
- Chef’s Knife
- Small Saucepan
- Wooden Spoon or Spatula
- Paper Towels
Critical Steps — Do Not Skip
- Marinating the wings for at least 2 hours
- Evenly coating the wings with cornstarch
- Heating oil to the correct temperature (180 °C)
- Avoiding overcrowding during frying
- Caramelizing sugar without burning
- Adding coconut water safely to hot caramel
- Simmering the glaze just long enough for flavors to combine
Chef Tips from the Video
- Pat the wings dry before marinating for a more intense fish‑sauce flavor.
- For extra crunch, double‑coat: dip the cornstarch‑coated wings in a light egg wash and then back into cornstarch.
- Add a splash of lime juice to the glaze right before serving for a bright contrast.
Troubleshooting
Wings are soggy after frying.
Make sure oil is at 180 °C before adding wings and avoid overcrowding; fry in small batches.
Glaze is too thin.
Simmer the glaze a little longer to reduce, or add an extra teaspoon of cornstarch slurry (1 tsp cornstarch mixed with 1 tsp water).
Glaze burns or caramelizes too dark.
Remove the pan from heat immediately once sugar turns amber and add coconut water carefully; lower the heat before adding other liquids.
Storage
Refrigerator: Store leftover wings in an airtight container for up to 3 days. Reheat in a hot oven to retain crispness.
Freezer: Cool completely, then freeze in a zip‑top bag for up to 2 months. Re‑heat by deep‑frying or baking.
Room temperature: Do not leave at room temperature for more than 2 hours due to food safety.
Make-Ahead Tips
- Marinate the wings up to 24 hours in advance for deeper flavor.
- Coat the wings with cornstarch, spread on a tray, and freeze; fry directly from frozen.
- Prepare the glaze ahead and keep warm; toss with freshly fried wings just before serving.
Frequently Asked Questions
What is the cultural significance and history of crispy fried chicken wings with fish sauce in Vietnamese cuisine?
In Vietnam, fish sauce (nước mắm) is a cornerstone flavoring used in everything from marinades to dipping sauces. Frying chicken wings and coating them in a sweet‑spicy fish‑sauce glaze blends the Vietnamese love of umami with the universal appeal of crunchy fried foods, often served as a street‑food snack or party appetizer.
What are the traditional regional variations of fish‑sauce glazed chicken wings in Southeast Asian cuisine?
Northern Vietnamese versions may use less sugar and more lime, while Central Vietnamese recipes add fermented shrimp paste. In Thailand, a similar dish uses tamarind instead of coconut water and adds lemongrass. Each region balances sweet, salty, and spicy to suit local palates.
How is crispy fried chicken wings with fish sauce traditionally served in Vietnam?
They are typically served hot, sprinkled with sliced fresh chilies and sometimes toasted sesame seeds, alongside a bowl of steamed jasmine rice or as part of a larger platter of appetizers (món khai vị) at gatherings.
What occasions or celebrations is crispy fried chicken wings with fish sauce associated with in Vietnamese culture?
These wings are popular at family gatherings, street‑food festivals, and casual parties. They are also a favorite snack during the Lunar New Year (Tết) when families enjoy a variety of finger foods.
What makes crispy fried chicken wings with fish sauce special in Vietnamese cuisine?
The combination of a high‑heat, ultra‑crisp cornstarch coating and a glaze that layers sweet caramel, salty fish sauce, aromatic garlic, and fiery Thai chilies creates a complex umami profile that is uniquely Vietnamese yet universally appealing.
What are the most common mistakes to avoid when making crispy fried chicken wings with fish sauce at home?
Common errors include frying at too low a temperature, which makes the coating soggy; overcrowding the pot, which drops oil temperature; and burning the sugar caramel, which turns the glaze bitter. Follow the temperature guidelines and fry in small batches.
Why does this recipe use cornstarch for the coating instead of flour?
Cornstarch creates a lighter, crispier crust because it fries at a higher temperature and absorbs less oil than wheat flour. This results in a delicate crunch that lets the glaze shine.
Can I make the fish‑sauce glazed chicken wings ahead of time and how should I store them?
Yes. Marinate the wings up to 24 hours in the refrigerator. After frying, store the wings in an airtight container in the fridge for up to 3 days and re‑heat in a hot oven (375 °F) to restore crispness. The glaze can be made ahead and reheated gently.
What does the YouTube channel Quang Tran specialize in?
The YouTube channel Quang Tran focuses on fast, flavorful Asian‑inspired home cooking, especially Vietnamese street‑food techniques, with a casual, humor‑filled presentation style.
How does the YouTube channel Quang Tran's approach to Vietnamese cooking differ from other cooking channels?
Quang Tran emphasizes simplicity and bold flavors, often using minimal equipment and pantry staples while injecting personal anecdotes and humor, making traditional Vietnamese dishes feel approachable for everyday home cooks.
Last updated: August 30, 2026
