Make my fish sauce chicken wings part 1 of 3
Make my fish sauce chicken wings part 1 of 3 is a easy Vietnamese recipe that serves 4. 420 calories per serving. Recipe by Alissa Nguyen formerly Gaming Foodie on YouTube.
Prep: 15 min | Cook: 10 min | Total: 40 min
Cost: $6.06 total, $1.52 per serving
Ingredients
- 2 pounds Chicken Wings (whole, skin on; pat dry with paper towels)
- 2 tablespoons Fish Sauce (prefer Thai or Vietnamese brand for authentic flavor)
- 1 teaspoon Salt (kosher or sea salt)
- ½ teaspoon Black Pepper (freshly ground)
- 1 teaspoon Garlic Powder (granulated)
- 1 teaspoon Paprika (sweet (non‑smoked) paprika for color, not heat)
- 2 cups Vegetable Oil (high smoke‑point oil such as canola, peanut, or sunflower)
Instructions
Prepare the wings
Pat the chicken wings dry with paper towels; this helps the coating stick and reduces oil splatter.
Time: PT3M
Season the wings
Place the wings in a large mixing bowl. Add fish sauce, salt, black pepper, garlic powder, and paprika. Toss until the wings are lightly coated – you should see a thin, glossy film; avoid over‑coating.
Time: PT5M
Heat the oil
Pour the vegetable oil into a heavy‑bottom skillet (or deep fryer) to a depth of about 1‑1.5 inches. Heat over medium‑high heat until the oil reaches 350°F (175°C).
Time: PT5M
Temperature: 350°F
Fry the wings
Working in batches, carefully lower the seasoned wings into the hot oil using tongs. Fry for about 5 minutes per side, or until the exterior is golden‑brown and the internal temperature reaches 165°F (74°C).
Time: PT10M
Temperature: 350°F
Drain and rest
Using tongs, remove the cooked wings and place them on a plate lined with paper towels to absorb excess oil. Let them rest for 2‑3 minutes before serving.
Time: PT2M
Nutrition Facts
- Calories
- 420
- Protein
- 28 g
- Carbohydrates
- 2 g
- Fat
- 32 g
- Fiber
- 0 g
Dietary info: Gluten‑free, Contains fish, Not vegetarian, Low‑carb
Allergens: Fish (fish sauce)
Ingredient Substitutions
- Instead of Chicken Wings: Chicken Drumettes
- Instead of Fish Sauce: Soy sauce (use half the amount)
- Instead of Salt: Low‑sodium salt
- Instead of Black Pepper: White pepper
- Instead of Garlic Powder: Fresh minced garlic (use 1 clove)
- Instead of Paprika: Ground red bell pepper
- Instead of Vegetable Oil: Canola oil, Peanut oil
Equipment Needed
- Large Mixing Bowl
- Heavy‑Bottom Skillet or Deep Fryer
- Tongs
- Paper Towels
- Measuring Spoons
- Thermometer (optional) (optional)
- Plate for resting wings
Critical Steps — Do Not Skip
- Season the wings evenly with fish sauce and spices
- Heat oil to the correct temperature (350°F) before adding wings
- Fry until internal temperature reaches 165°F to ensure safety
Chef Tips from the Video
- Add a splash of lime juice just before serving for a bright contrast to the fish‑sauce umami.
- For extra crunch, dust the wings lightly with cornstarch before frying.
- Serve with a simple dipping sauce of equal parts fish sauce, lime juice, sugar, and chopped chilies.
Troubleshooting
Wings are soggy after frying
Make sure the oil is at 350°F before adding wings and avoid crowding the pan; increase heat slightly if the oil temperature drops.
Wings are undercooked in the center
Use a meat thermometer; fry a little longer or finish the wings in a 375°F oven for 5‑7 minutes.
Wings are too salty
Rinse briefly under cold water, pat dry, and toss with a pinch of sugar or a splash of lemon juice to balance flavor.
Storage
Refrigerator: Store in an airtight container for up to 3 days; reheat in oven at 350°F for 10 min.
Freezer: Cool completely, then freeze in a zip‑top bag for up to 2 months; reheat from frozen in oven.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Season the wings and refrigerate up to 12 hours before frying for deeper flavor.
- Fry the wings fully, then freeze; reheat in a pre‑heated oven for a crisp finish.
Frequently Asked Questions
What is the cultural significance and history of fish sauce chicken wings in Vietnamese cuisine?
Fish sauce (nước mắm) is a cornerstone of Vietnamese cooking, providing salty‑umami depth to many dishes. While chicken wings are not a traditional Vietnamese street food, modern Vietnamese‑American kitchens often combine the beloved wing format with fish sauce to create a fusion snack that reflects both heritage and contemporary comfort food trends.
What are the traditional regional variations of fish‑sauce flavored chicken in Vietnam?
In central Vietnam, fish‑sauce chicken may be grilled (gà nướng) with added lemongrass and chili, while in the south, the dish is often braised with caramelized sugar (gà kho). The wing version adapts these flavors by using a quick fry method instead of slow braising.
How is fish sauce chicken wings traditionally served in Vietnamese households?
They are typically served hot, sprinkled with chopped cilantro or scallions, and accompanied by fresh cucumber slices and a dipping sauce of fish sauce, lime, sugar, and sliced chilies, creating a balance of salty, sweet, sour, and spicy.
What occasions or celebrations feature fish sauce chicken wings in Vietnamese culture?
Wings are popular at casual gatherings, family game nights, and as a bar snack during celebrations like Tet (Lunar New Year) when families enjoy finger foods alongside drinks.
What other Vietnamese dishes pair well with fish sauce chicken wings?
Serve them alongside fresh spring rolls (gỏi cuốn), pickled vegetable salads (đồ chua), or a bowl of fragrant jasmine rice to soak up any extra sauce.
What are the authentic traditional ingredients for fish sauce chicken wings versus acceptable substitutes?
Authentic ingredients include Vietnamese fish sauce, black pepper, garlic powder, and sweet paprika for color. If fish sauce is unavailable, a mixture of soy sauce and a splash of anchovy paste can mimic the umami, though the flavor will be slightly different.
What are the most common mistakes to avoid when making fish sauce chicken wings?
Common errors include using oil that isn’t hot enough (resulting in soggy wings), overcrowding the pan (which drops oil temperature), and under‑seasoning the wings before frying. Always verify the oil temperature and cook in batches.
Why does this fish sauce chicken wing recipe call for pan‑frying or deep‑frying instead of baking?
Pan‑frying or deep‑frying quickly renders the skin crisp while sealing the fish‑sauce glaze, delivering the characteristic crunchy texture that baking alone often cannot achieve without additional oil or a convection oven.
Can I make fish sauce chicken wings ahead of time and how should I store them?
Yes, you can season the wings up to 12 hours in advance and keep them refrigerated. After frying, store the cooled wings in an airtight container in the fridge for up to 3 days or freeze for up to 2 months; reheat in a 350°F oven to restore crispness.
What texture and appearance should I look for when making fish sauce chicken wings?
The wings should have a deep golden‑brown exterior, a glossy thin coating from the fish sauce, and an internal temperature of 165°F. The meat should be juicy, and the skin should be crisp to the bite.
What does the YouTube channel Alissa Nguyen formerly Gaming Foodie specialize in?
The YouTube channel Alissa Nguyen formerly Gaming Foodie specializes in approachable Asian‑inspired home cooking, blending traditional flavors with modern techniques and often adding playful commentary that makes complex dishes feel easy for everyday cooks.
How does the YouTube channel Alissa Nguyen formerly Gaming Foodie's approach to Vietnamese cooking differ from other Vietnamese cooking channels?
Alissa Nguyen focuses on quick, ingredient‑light recipes that use pantry staples and minimal equipment, whereas many Vietnamese channels emphasize elaborate, multi‑step preparations. Her style is casual, encouraging viewers to experiment without strict measurements.
Last updated: August 31, 2026
