Vietnamese Fish Sauce Chicken Wings (Cánh Gà Chiên Nước Mắm)

Ingredients

• 1 lb Chicken Wings (fresh, split at the joint)
• 1 tsp Salt (divided: 1/2 tsp for seasoning, 1/2 tsp for batter)
• 1 tsp Garlic Powder (divided: 1/2 tsp for seasoning, 1/2 tsp for batter)
• 0.75 tsp Black Pepper (divided: 1/4 tsp for seasoning, 1/2 tsp for batter)
• 2 tbsp Olive Oil (1 tbsp for seasoning, 1 tbsp for glaze)
• 0.5 cup Potato Starch (provides extra crispness)
• 0.5 cup All-Purpose Flour (combined with potato starch for batter)
• 0.5 tsp Paprika Powder (adds mild smoky flavor to batter)
• 0.5 cup Rice Syrup (sweetener for glaze, can substitute honey or maple syrup)
• 7 tbsp Fish Sauce Dipping Sauce (If Jum) (Thai fish‑sauce based dipping sauce, see website for full recipe)

Instructions

1. Season and Marinate Chicken

   In a large mixing bowl combine the chicken wings with 1/2 tsp salt, 1/2 tsp garlic powder, 1/4 tsp black pepper and 1 tbsp olive oil. Toss until evenly coated and let rest for 15 minutes.

   Time: PT15M

2. Prepare Dry Batter

   In a separate bowl whisk together 1/2 cup potato starch, 1/2 cup all‑purpose flour, 1/2 tsp salt, 1/2 tsp garlic powder, 1/2 tsp paprika, and 1/2 tsp black pepper until uniform.

   Time: PT5M

3. Coat Wings with Batter and Oil

   Dredge each marinated wing in the dry batter, shaking off excess. Lightly dab a few drops of olive oil onto the coated wings using a brush or your fingers so the batter adheres tightly.

   Time: PT5M

4. Preheat Air Fryer

   Set the air fryer to 375°F (190°C) and let it preheat for about 5 minutes.

   Time: PT5M

   Temperature: 375°F

5. Air Fry First Side

   Arrange 8‑10 coated wings in a single layer in the air‑fryer basket. Cook for 10 minutes.

   Time: PT10M

   Temperature: 375°F

6. Flip and Finish Air Frying

   Open the air fryer, flip the wings using tongs, and continue cooking for another 9 minutes until golden and crisp.

   Time: PT9M

   Temperature: 375°F

7. Make Fish‑Sauce Glaze

   While the wings finish, heat 1 tbsp olive oil in a large frying pan over medium heat. Add 1/2 cup rice syrup and stir, then pour in 7 tbsp fish‑sauce dipping sauce. Cook, stirring, until the mixture bubbles lightly and thickens, about 5 minutes.

   Time: PT5M

   Temperature: medium

8. Toss Wings in Glaze

   Add the air‑fried wings to the pan, tossing quickly to coat each piece. Cook for another 2‑3 minutes, allowing the glaze to reduce and form a crunchy crust.

   Time: PT3M

   Temperature: medium

9. Serve

   Transfer the glazed wings to a serving platter. Garnish with optional chopped cilantro or sliced green onions if desired, and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

720

Protein

30 g

Carbohydrates

30 g

Fat

45 g

Fiber

1 g