The Fish Sauce Chicken Wings EVERYONE Loves! 😍 (Cánh Gà Chiên Nước Mắm)

Ingredients

• 1 kg Chicken Wings (whole, skin on)
• 2 tsp Garlic Powder (for the initial marinate)
• 4.5 tbsp Fish Sauce (1/2 tbsp for marinate, 3 tbsp for sauce)
• 1.5 tsp Black Pepper (freshly ground)
• 1 tsp Chicken Bouillon Powder (adds umami to the marinate)
• 0.25 tsp Salt (for the marinate)
• 10 cloves Garlic Cloves (8 for browning, 2 for chili paste)
• 3 pieces Red Shallots (thinly sliced; used in sauce and as garnish)
• 1 sprig Spring Onion (chopped; added at the end of sauce)
• 0.5 cup Corn Starch (for coating the wings)
• 0.5 tsp Baking Powder (helps create a light, crisp crust)
• 3 cup Vegetable Oil (for deep‑frying and sauce; use a neutral oil with high smoke point)
• 4 pieces Bird's Eye Chilies (adjust to heat preference)
• 4 tbsp Granulated Sugar (balances the salty fish sauce)
• 3 tbsp Lime Juice (freshly squeezed; add gradually)
• 4 tbsp Water (for the sauce base)

Instructions

1. Marinate the Wings

   In a large mixing bowl combine the chicken wings, garlic powder, 1/2 tbsp fish sauce, pepper, chicken bouillon powder, and salt. Toss until the wings are evenly coated, then cover and let rest for at least 20 minutes.

   Time: PT25M

2. Prepare Aromatics

   Finely chop 8 garlic cloves, slice the 3 red shallots thinly, and chop the spring‑onion sprig. Set aside in separate small bowls.

   Time: PT5M

3. Brown the Garlic

   Heat 2 tbsp oil in a skillet over medium heat. Add the chopped garlic and cook slowly, turning the heat down to low‑medium, until golden brown. Transfer the browned garlic to a dish and set aside.

   Time: PT3M

   Temperature: Medium

4. Coat Wings with Starch Mix

   In a zip‑top bag combine 1/2 cup corn starch and 1/2 tsp baking powder. Add the marinated wings, seal the bag, and shake until every piece is lightly coated. Dump the wings into a colander to shake off excess starch.

   Time: PT5M

5. First Fry (5 min per side)

   Fill a deep‑fry pot with enough vegetable oil to come up halfway on the wings. Heat to 350°F (175°C). Fry a few wings at a time for about 5 minutes on each side, until lightly golden. Remove with a slotted spoon and place on a sieve to drain.

   Time: PT15M

   Temperature: 350°F

6. Second Fry for Extra Crispness

   Increase the oil temperature slightly (around 375°F / 190°C). Return all wings to the oil and fry for an additional 2 minutes until crisp and deep golden. Drain again on the sieve.

   Time: PT2M

   Temperature: 375°F

7. Make Chili‑Garlic Paste

   Using a mortar and pestle, pound together the 4 chilies and the remaining 2 garlic cloves until you have a smooth paste.

   Time: PT2M

8. Prepare the Sweet‑Sour Sauce

   In a clean pan, heat 4 tbsp oil over high heat, then lower to low and add the sliced red shallots, cooking for 30 seconds. Add sugar, 3 tbsp fish sauce, the chili‑garlic paste, and 4 tbsp water. Stir, then simmer gently for 15 minutes until the sauce thickens. Finally, stir in 3 tbsp lime juice and the chopped spring onion.

   Time: PT17M

   Temperature: Low

9. Combine Wings and Sauce

   Place the double‑fried wings in a large bowl, add the browned garlic and pour the hot sauce over them. Toss quickly until every wing is evenly coated. Serve immediately.

   Time: PT3M

Nutrition Facts

Calories

320

Protein

20 g

Carbohydrates

15 g

Fat

20 g

Fiber

1 g