Vietnamese Garlic Chicken Wings with Fish Sauce Glaze
Vietnamese Garlic Chicken Wings with Fish Sauce Glaze is a medium Vietnamese recipe that serves 4. 350 calories per serving. Recipe by Ann's Tiny Kitchen on YouTube.
Prep: 47 min | Cook: 32 min | Total: 1 hr 34 min
Cost: $16.91 total, $4.23 per serving
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
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
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
Prepare the Fish‑Sauce Glaze
In a small bowl combine water, sugar, and fish sauce. Stir until sugar dissolves. Set aside.
Time: PT3M
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
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
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
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
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
Increase Oil Temperature for Second Fry
Raise the oil temperature to 375°F (190°C).
Time: PT2M
Temperature: 375°F
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
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
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
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
Dietary info: Contains gluten, Contains fish, Not vegetarian, Can be made gluten‑free by swapping flours
Allergens: Fish (fish sauce), Dairy (butter), Gluten (flour, cornstarch)
Ingredient Substitutions
- Instead of Paprika: smoked paprika
- Instead of Garlic Powder: granulated garlic
- Instead of Granulated Sugar: honey, maple syrup (reduce water)
- Instead of Fish Sauce: soy sauce + 1 tsp lime juice
- Instead of Lime Juice: lime zest + a splash of vinegar
- Instead of Garlic Cloves: garlic paste
- Instead of Bird's Eye Chili: red pepper flakes, Thai chilies
- Instead of All-Purpose Flour: gluten‑free flour blend
- Instead of Cornstarch: potato starch
- Instead of Rice Flour: more cornstarch
- Instead of Vegetable Oil: peanut oil, canola oil
- Instead of Unsalted Butter: margarine
- Instead of Cilantro: Thai basil
Equipment Needed
- Ziploc Bag or Large Bowl
- Mixing Bowl
- Whisk
- Deep Pot or Fryer
- Candy or Deep‑Fry Thermometer
- Tongs
- Cooling Rack (optional)
- Saucepan
- Spatula
Critical Steps — Do Not Skip
- Separating the wing at the joint without tearing the meat.
- Maintaining precise oil temperatures (350°F then 375°F) for each fry.
- Keeping the batter thin to avoid a heavy coating.
- Second fry to achieve extra crispness and finish cooking the interior.
- Sautéing garlic on low heat to prevent burning.
Chef Tips from the Video
- Use sparkling water in the batter for extra lightness.
- Pat the wings dry with paper towels before battering to improve adhesion.
- For extra heat, add a second chopped chili to the glaze.
- Re‑crisp leftovers by spreading wings on a baking sheet and baking at 400°F for 5‑7 minutes.
Troubleshooting
Wings are soggy after the second fry.
Make sure the oil is at 375°F before the second fry and avoid overcrowding the pot; increase oil temperature if it drops.
Batter is too thick and creates a heavy coating.
Add a little more water (or sparkling water) to thin the batter to a pourable consistency.
Sauce tastes too salty or fishy.
Add extra lime juice and a pinch of sugar to balance the flavor.
Garlic burns and becomes bitter.
Cook garlic over low heat and remove it as soon as it turns golden.
Storage
Refrigerator: Store in an airtight container for up to 2 days; reheat in a hot oven (350°F) to regain crispness.
Freezer: Not recommended – freezing makes the coating soggy.
Room temperature: Consume within 1 hour of cooking; the wings lose crunch quickly.
Make-Ahead Tips
- Marinate the wings up to 4 hours ahead; keep refrigerated.
- The batter can be mixed just before frying and stored for 15 minutes.
- Sauce can be prepared earlier and reheated gently over low heat.
Frequently Asked Questions
What is the cultural significance and history of double fried Vietnamese chicken wings in Vietnamese cuisine?
Crispy fried chicken, known as "gà chiên giòn," is a popular street‑food snack in Vietnam. The double‑fry technique creates an ultra‑crisp exterior while keeping the meat juicy, a hallmark of Vietnamese street vendors who aim for texture contrast. The fish‑sauce glaze adds the classic sweet‑salty‑tangy profile found in many Vietnamese dishes.
What are the traditional regional variations of Vietnamese chicken wings across Vietnam?
In the north, wings are often marinated with soy sauce and served with a lighter glaze, while central regions add more chili for heat. Southern Vietnam favors the sweet‑tangy fish‑sauce glaze similar to this recipe, sometimes finished with toasted peanuts or toasted rice powder for extra crunch.
How is double fried Vietnamese chicken wings traditionally served in Vietnam?
They are typically served hot, sprinkled with fresh herbs like cilantro and scallions, and accompanied by lime wedges. Street vendors often offer a side of pickled vegetables or a simple cucumber salad to balance the richness.
During which occasions or celebrations are Vietnamese chicken wings especially popular?
Crispy chicken wings are a common snack at family gatherings, festivals such as Tet (Lunar New Year), and outdoor markets. Their portable nature makes them ideal for casual celebrations and street‑food fairs.
What makes double fried Vietnamese chicken wings special compared to regular fried chicken in Vietnamese cuisine?
The double‑fry method creates a lighter, crunchier crust that stays crisp longer, while the interior stays moist. Combined with the fish‑sauce glaze, the wings deliver a balance of umami, sweetness, acidity, and heat that is distinct from single‑fried or baked versions.
What are the most common mistakes to avoid when making double fried Vietnamese chicken wings at home?
Common errors include overcrowding the pot (which drops oil temperature), using a batter that is too thick, and frying the wings only once. Also, burning the garlic in the sauce will add bitterness, and neglecting the second fry will result in a soggy coating.
Why does this double fried Vietnamese chicken wings recipe use a thin batter and two separate fry temperatures instead of a thicker batter and a single fry?
A thin batter ensures a feather‑light crust that crisps quickly, while the first fry sets the coating without fully cooking the meat. Raising the oil temperature for the second fry finishes cooking the interior and creates the signature extra‑crisp texture that a single, hotter fry cannot achieve without burning the coating.
Can I make the double fried Vietnamese chicken wings ahead of time and how should I store them?
Yes, you can marinate the wings up to 4 hours ahead and keep them refrigerated. After frying, store the wings in an airtight container in the refrigerator for up to 2 days and reheat in a hot oven (350°F) to restore crispness. Freezing is not recommended because the coating loses its crunch.
What texture and appearance should I look for when the double fried Vietnamese chicken wings are done?
The wings should be a deep golden‑brown color with a glossy fish‑sauce glaze. The crust must be dry to the touch and crackle when you bite into it, while the meat inside should be fully cooked, tender, and juicy.
What does the YouTube channel Ann's Tiny Kitchen specialize in?
The YouTube channel Ann's Tiny Kitchen focuses on approachable, small‑batch recipes that fit into compact kitchens. Ann often highlights Asian street‑food techniques, quick weeknight meals, and detailed step‑by‑step tutorials for home cooks.
How does the YouTube channel Ann's Tiny Kitchen's approach to Vietnamese cooking differ from other Vietnamese cooking channels?
Ann's Tiny Kitchen emphasizes simplicity and equipment that most home cooks already own, such as a regular deep pot instead of a professional fryer. She also provides clear timing cues for double‑frying and balances bold flavors with accessible ingredient swaps, making Vietnamese street‑food dishes less intimidating.
Last updated: August 31, 2026
