The Fish Sauce Chicken Wings Everyone Loves! (Cánh Gà Chiên Nước Mắm)
The Fish Sauce Chicken Wings EVERYONE Loves! 😍 (Cánh Gà Chiên Nước Mắm) is a medium Vietnamese recipe that serves 4. 320 calories per serving. Recipe by Wok & Kin on YouTube.
Prep: 37 min | Cook: 39 min | Total: 1 hr 31 min
Cost: $8.23 total, $2.06 per serving
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
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
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
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
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
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
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
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
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
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
Dietary info: Contains fish, Not vegan, Gluten‑free if gluten‑free fish sauce is used
Allergens: Fish (fish sauce)
Ingredient Substitutions
- Instead of Chicken Wings: Chicken drumettes
- Instead of Garlic Powder: Fresh minced garlic (use 2 cloves)
- Instead of Fish Sauce: Soy sauce (will change flavor)
- Instead of Black Pepper: White pepper
- Instead of Chicken Bouillon Powder: Chicken stock concentrate
- Instead of Salt: Low‑sodium salt
- Instead of Red Shallots: Red onions
- Instead of Spring Onion: Green onion
- Instead of Corn Starch: Potato starch
- Instead of Baking Powder: Club soda (as a liquid)
- Instead of Vegetable Oil: Canola oil, Peanut oil
- Instead of Bird's Eye Chilies: Thai chilies, Jalapeños (milder)
- Instead of Granulated Sugar: Brown sugar
- Instead of Lime Juice: Rice vinegar (less citrus)
Equipment Needed
- Mixing Bowl
- Zip‑Top Bag
- Colander
- Skillet / Frying Pan
- Deep Fry Pot
- Sieve
- Mortar and Pestle
- Spatula or Tongs
- Measuring Spoons and Cups
Critical Steps — Do Not Skip
- Marinate the wings for at least 20 minutes.
- Double‑fry the wings to achieve lasting crispness.
- Coat the wings lightly with corn‑starch and baking powder.
- Simmer the sauce until it thickens before adding lime juice.
- Toss the wings with sauce while hot for full coating.
Chef Tips from the Video
- Use a high‑smoke‑point oil like canola or peanut for a cleaner fry.
- Add a pinch of baking powder to the starch mix; it creates tiny air pockets for extra crispness.
- Taste the sauce before adding the final lime juice; adjust sweetness or salt as needed.
Troubleshooting
Wings are soggy after frying.
Make sure the oil is at the correct temperature (350‑375°F) and double‑fry. Drain on a sieve and let sit briefly before the second fry.
Sauce is too thin.
Simmer longer to reduce; you can also whisk in a teaspoon of cornstarch slurry (1 tsp cornstarch mixed with 1 tsp water).
Garlic burns and becomes bitter.
Cook garlic over low‑medium heat and remove as soon as it turns golden. Keep a close eye and stir constantly.
Storage
Refrigerator: Store in an airtight container for up to 3 days; reheat in a hot oven to regain crispness.
Freezer: Freeze cooked wings in a single layer, then transfer to a freezer bag; keep for up to 2 months. Reheat directly from frozen in a hot oven.
Room temperature: Not recommended; the sauce can spoil quickly at room temperature.
Make-Ahead Tips
- Marinate the wings overnight for deeper flavor.
- Prepare the sauce up to the point before adding lime juice; store in the fridge and finish just before serving.
- Fry the wings ahead of time and reheat in a 375°F oven for 5‑7 minutes to restore crunch.
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. Combining it with chicken wings creates a modern party snack that blends traditional flavors with a Western finger‑food format, popular at gatherings and street‑food stalls across Vietnam.
What traditional regional variations of fish‑sauce chicken wings exist in Vietnamese cuisine?
In central Vietnam, wings are often grilled and brushed with a caramelized fish‑sauce glaze, while in the south they may be deep‑fried and tossed with extra lime and fresh herbs. Some regions add coconut milk for a richer sauce.
How is Fish Sauce Chicken Wings traditionally served in Vietnam?
They are typically served hot, sprinkled with sliced spring onions and fresh chilies, alongside steamed jasmine rice or as part of a larger mezze‑style spread with fresh herbs, pickled vegetables, and a side of lime wedges.
During which occasions are Fish Sauce Chicken Wings commonly enjoyed in Vietnamese culture?
These wings are a favorite at family gatherings, birthday parties, and street‑food festivals. Their finger‑licking nature makes them ideal for casual celebrations and communal dining.
What authentic ingredients are essential for Vietnamese Fish Sauce Chicken Wings versus acceptable substitutes?
Authentic ingredients include Vietnamese fish sauce (nước mắm), bird’s eye chilies, and fresh lime juice. Substitutes can be Thai fish sauce, serrano chilies, or bottled lime juice, but they will alter the traditional flavor profile.
What other Vietnamese dishes pair well with Fish Sauce Chicken Wings?
Pair them with Vietnamese sticky rice pudding (xôi), fresh summer rolls (gỏi cuốn), or a light cucumber‑mint salad. A cold glass of Vietnamese iced coffee or a light lager also complements the spicy‑sweet glaze.
What makes Fish Sauce Chicken Wings special or unique in Vietnamese cuisine?
The combination of a double‑fried, ultra‑crisp exterior with a sticky, sweet‑sour, garlicky fish‑sauce glaze creates a contrast of textures and flavors that is both familiar and exciting, showcasing the Vietnamese love for balance between salty, sweet, sour, and spicy.
What are the most common mistakes to avoid when making Fish Sauce Chicken Wings at home?
Common errors include frying at too low a temperature, which makes the coating soggy; overcrowding the pot, which drops oil temperature; and over‑cooking the garlic, which turns bitter. Follow the double‑fry method and keep the oil hot.
Why does this Fish Sauce Chicken Wings recipe use a double‑fry technique instead of a single fry?
The first fry cooks the meat through and sets the starch coating, while the second, hotter fry quickly crisps the exterior and locks in moisture, ensuring the wings stay crunchy even after being tossed in sauce.
Can I make Fish Sauce Chicken Wings ahead of time and how should I store them?
Yes. Fry the wings and let them cool, then store in an airtight container in the refrigerator for up to 3 days. Reheat in a pre‑heated 375°F oven for 5‑7 minutes before tossing with fresh sauce.
What does the YouTube channel Wok & Kin specialize in?
The YouTube channel Wok & Kin specializes in Asian home‑cooking tutorials, focusing on family‑passed‑down recipes from Vietnam, China, and surrounding regions, with an emphasis on authentic flavors made accessible to home cooks.
How does the YouTube channel Wok & Kin's approach to Vietnamese cooking differ from other Asian cooking channels?
Wok & Kin blends personal family stories with step‑by‑step visual guides, often highlighting traditional techniques like mortar‑and‑pestle grinding and double‑frying, whereas many other channels focus on quick shortcuts or fusion twists.
Last updated: August 30, 2026
