Easy Vietnamese Fish Sauce Wings Recipe
Easy Vietnamese Fish Sauce Wings Recipe is a easy Vietnamese recipe that serves 4. 250 calories per serving. Recipe by FOOD WITH DEV on YouTube.
Prep: 7 min | Cook: 9 min | Total: 26 min
Cost: $8.37 total, $2.09 per serving
Ingredients
- 1.5 pounds Chicken Wings (fresh or thawed frozen, tips trimmed)
- 0.33 cup Water (room temperature)
- 4 tablespoons Granulated Sugar
- 2.5 tablespoons Fish Sauce (Vietnamese nuoc mam)
- 0.5 tablespoon MSG (optional, enhances umami)
- 1 tablespoon Lime Juice (freshly squeezed from half a lime)
- 8 pieces Garlic Cloves (peeled)
- 1 piece Thai Chili Pepper (whole, seeds optional for less heat)
- 2 cups Vegetable Oil (high smoke‑point oil for deep frying)
- 2 pieces Jalapeno Slices (optional garnish for extra spice)
Instructions
Create Garlic‑Chili‑Sugar Paste
Place the peeled garlic cloves, Thai chili pepper, and granulated sugar into a mortar. Pound with the pestle until a smooth paste forms.
Time: PT5M
Mix the Glaze
In a mixing bowl combine the garlic‑chili‑sugar paste, water, fish sauce, MSG, and freshly squeezed lime juice. Stir until fully incorporated.
Time: PT2M
Optional Boil the Wings
Bring a pot of water to a boil, add the chicken wings, and cook for about 2 minutes. Drain and rinse the wings under cold water.
Time: PT5M
Temperature: boiling
Fry the Wings
Heat the vegetable oil in a pan or wok over high heat until shimmering. Submerge the wings, then reduce heat to medium‑low. Fry, turning once, until the wings turn golden brown, about 2–3 minutes per side.
Time: PT5M
Temperature: medium-high
Glaze the Wings
Remove excess oil, then return the fried wings to the pan. Pour the prepared glaze over the wings and toss for 1–2 minutes until each piece is evenly coated and the sauce thickens.
Time: PT2M
Temperature: medium
Nutrition Facts
- Calories
- 250
- Protein
- 15g
- Carbohydrates
- 10g
- Fat
- 15g
- Fiber
- 0g
Dietary info: Gluten-Free, Dairy-Free, Nut-Free, High-Protein
Allergens: Fish (fish sauce), MSG
Ingredient Substitutions
- Instead of Chicken Wings: Chicken Drumettes
- Instead of Water: Chicken stock
- Instead of Granulated Sugar: Brown Sugar
- Instead of Fish Sauce: Soy sauce + anchovy paste
- Instead of MSG: Umami powder
- Instead of Lime Juice: Lemon juice
- Instead of Garlic Cloves: Garlic paste
- Instead of Thai Chili Pepper: Bird's eye chili
- Instead of Vegetable Oil: Canola oil, Peanut oil
- Instead of Jalapeno Slices: Sliced red chili
Equipment Needed
- Mortar and Pestle
- Mixing Bowl
- Saucepan
- Frying Pan or Wok
- Tongs
- Slotted Spoon or Strainer
- Plate
- Measuring Spoons/Cups
Critical Steps — Do Not Skip
- Pounding garlic, chili, and sugar into a smooth paste.
- Frying the wings until golden brown without overcooking.
- Tossing the wings in the glaze until fully coated and the sauce thickens.
Chef Tips from the Video
- Use fresh lime juice for the brightest acidity; bottled juice can taste flat.
- Pat the wings completely dry after boiling; excess moisture will lower oil temperature.
- For extra aroma, add a few torn kaffir lime leaves to the glaze during the final toss.
Troubleshooting
Wings are soggy instead of crispy.
Make sure the oil is hot before adding the wings and avoid overcrowding the pan; fry in small batches.
Glaze is too thin and doesn’t coat the wings.
Increase the heat to medium‑high for a minute to reduce the sauce, or add a teaspoon of cornstarch slurry.
Wings are undercooked after frying.
Boil the wings for the full 2 minutes before frying, or fry a little longer until the internal temperature reaches 165°F (74°C).
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in a single layer on a tray, then transfer to a zip‑top bag for up to 2 months. Reheat in the oven.
Room temperature: Not recommended; the wings may spoil quickly.
Make-Ahead Tips
- Prepare the glaze a day ahead and store it in the refrigerator; bring to room temperature before tossing with the wings.
- Boiled wings can be refrigerated for up to 24 hours; re‑fry briefly to restore crispness.
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, and glazing meat with it creates a sweet‑savory flavor that is beloved in street‑food stalls. While wings are not a traditional festival dish, they have become a popular snack for gatherings and bar‑becues, reflecting Vietnam’s love for bold, umami‑rich bites.
What are the traditional regional variations of fish sauce wings in Vietnam?
In the South, the glaze is often sweeter with added palm sugar, while Northern versions may use less sugar and more lime for a tangier profile. Some coastal regions add a splash of coconut water to the sauce for subtle richness.
How is fish sauce chicken wings traditionally served in Vietnam?
They are typically served hot, sprinkled with toasted sesame seeds and fresh cilantro, alongside a side of pickled vegetables (đồ chua) and a cold beer. The wings are eaten with the hands, making them a convivial finger food.
On what occasions or celebrations are fish sauce chicken wings commonly enjoyed in Vietnamese culture?
These wings are popular at informal gatherings, street‑food festivals, and family celebrations such as birthdays or Tet (Lunar New Year) parties, where they complement other savory dishes and provide a crowd‑pleasing snack.
What other Vietnamese dishes pair well with fish sauce chicken wings?
Pair them with fresh summer rolls (gỏi cuốn), Vietnamese fried spring rolls (chả giò), or a simple rice noodle salad dressed with nuoc cham. The bright acidity of the salad balances the rich glaze of the wings.
What makes fish sauce chicken wings special or unique in Vietnamese cuisine?
The combination of a quick boil, high‑heat frying, and a glaze made from garlic, chili, sugar, lime, and fish sauce creates a layered flavor profile—sweet, salty, sour, and spicy—all in one bite, showcasing the balance that Vietnamese cooking strives for.
What are the most common mistakes to avoid when making fish sauce chicken wings at home?
Common errors include adding the wings to oil that isn’t hot enough, overcrowding the pan, and skipping the brief boil which can leave the meat undercooked. Also, over‑reducing the glaze can make it overly thick and sticky.
Why does this fish sauce wings recipe call for a brief boil before frying instead of frying raw wings directly?
Boiling partially cooks the meat, ensuring the interior reaches a safe temperature while reducing the time the wings spend in hot oil. This results in a healthier dish with less oil absorption and a more tender interior.
Can I make the fish sauce glaze ahead of time and how should I store it?
Yes, the glaze can be prepared up to 24 hours in advance. Store it in an airtight container in the refrigerator; bring it to room temperature and give it a quick stir before tossing with the fried wings.
What does the YouTube channel FOOD WITH DEV specialize in?
The YouTube channel FOOD WITH DEV focuses on approachable Vietnamese home‑cooking recipes, offering step‑by‑step tutorials that blend traditional flavors with modern kitchen techniques for everyday cooks.
How does the YouTube channel FOOD WITH DEV's approach to Vietnamese cooking differ from other cooking channels?
FOOD WITH DEV emphasizes minimal equipment, quick preparation methods like the optional boil‑then‑fry technique, and clear explanations of flavor balance, making authentic Vietnamese dishes accessible without requiring specialty tools or hard‑to‑find ingredients.
Last updated: August 30, 2026
