Vietnamese Garlic Chicken Wings with Fish Sauce Glaze

Ingredients

• 2 lb Chicken Wings (separated at the joint, wingtips optional)
• 1 tsp Salt
• 1 tsp Paprika
• 1 tsp Garlic Powder
• 0.5 tsp Black Pepper (freshly ground if possible)
• 0.25 cup Water (for sauce)
• 2 tbsp Granulated Sugar
• 2 tbsp Fish Sauce (Vietnamese style, adds umami)
• 1 tbsp Lime Juice (freshly squeezed from half a lime)
• 6 clove Garlic Cloves (minced for sauce)
• 1 piece Bird's Eye Chili (finely chopped; adjust to heat preference)
• 0.5 cup All-Purpose Flour
• 0.25 cup Cornstarch
• 0.25 cup Rice Flour
• 1 tsp Baking Powder
• 0.5 tsp Garlic Powder (Batter)
• 0.75 cup Water (Batter) (still or sparkling for extra crispness)
• 4 cup Vegetable Oil (for deep frying; use a neutral oil with high smoke point)
• 2 tbsp Unsalted Butter (for sauce)
• 2 stalk Scallions (thinly sliced for garnish)
• 0.25 cup Cilantro (roughly chopped for garnish)
• 1 tbsp Fried Garlic (optional garnish, add at end)

Instructions

1. Separate Wings from Drumsticks

   Locate the joint between the wing and the drumstick and cut through with a sharp knife or kitchen shears. Remove the wingtips if desired.

   Time: PT5M

2. Season and Marinate

   Put the wings in a Ziploc bag or bowl, add salt, paprika, garlic powder, and black pepper. Toss to coat evenly and let sit for 30 minutes.

   Time: PT30M

3. Prepare the Fish‑Sauce Glaze

   In a small bowl combine water, sugar, and fish sauce. Stir until sugar dissolves. Set aside.

   Time: PT3M

4. Chop Garlic and Chili for Sauce

   Finely mince 6 garlic cloves and 1 bird’s eye chili (more if you like extra heat).

   Time: PT5M

5. Make the Batter

   In a mixing bowl whisk together all‑purpose flour, cornstarch, rice flour, baking powder, and garlic powder. Slowly add ¾ cup water (still or sparkling) and whisk until the batter is very thin and smooth.

   Time: PT4M

6. Heat Oil for First Fry

   Fill the deep pot with 3–4 inches of vegetable oil and heat to 350°F (175°C). Use a thermometer to check.

   Time: PT5M

   Temperature: 350°F

7. First Fry – Light Coat

   Working in small batches, dip each wing directly into the batter, letting excess drip off, then gently lower into the hot oil. Fry for about 6 minutes, until the coating is pale golden and the wings are just set.

   Time: PT12M

   Temperature: 350°F

8. Rest After First Fry

   Remove the wings onto a cooling rack or paper‑towel‑lined tray. Let rest for 2 minutes while you finish frying the remaining batches.

   Time: PT2M

9. Increase Oil Temperature for Second Fry

   Raise the oil temperature to 375°F (190°C).

   Time: PT2M

   Temperature: 375°F

10. Second Fry – Finish Cooking

    Return the wings to the oil in batches and fry for about 5 minutes, or until they turn deep golden‑brown and the interior is fully cooked.

    Time: PT10M

    Temperature: 375°F

11. Prepare the Garlic‑Butter Sauce

    In a saucepan melt butter over low heat, add the minced garlic and sauté until golden (about 1 minute). Remove garlic immediately to prevent burning. Add the fish‑sauce mixture and chopped chili, simmer gently until slightly thickened (≈3‑4 minutes). Stir in lime juice and adjust seasoning.

    Time: PT7M

12. Glaze the Wings

    Toss the fried wings in the saucepan until evenly coated, or brush the glaze over each wing using a pastry brush.

    Time: PT3M

13. Garnish and Serve

    Transfer the glazed wings to a serving platter. Sprinkle sliced scallions, chopped cilantro, and fried garlic on top. Serve immediately while hot and crispy.

    Time: PT3M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

18g

Fiber

1g