Vietnamese Fish Sauce Chicken Wings 🍗

Ingredients

• 2 lb Chicken Wings (defrosted, separated into drumettes and flats; tips and excess fat saved for stock)
• 1 Tbsp Fish Sauce (for marinating)
• 0.5 Tbsp Garlic Powder
• 0.5 Tbsp Onion Powder
• 1 tsp Ground Black Pepper
• 1 tsp Monosodium Glutamate (MSG)
• 0.25 cup Granulated Sugar
• 0.25 cup Fish Sauce (for glaze)
• 0.5 cup Water
• 1 tsp Garlic Powder (for glaze)
• 1 tsp Onion Powder (for glaze)
• 1 tsp Monosodium Glutamate (MSG) (for glaze)
• 0.5 tsp Ground Black Pepper
• 1 cup Cornstarch (for coating)
• 2 cloves Fresh Garlic (minced, for sautéing)
• 2 stalks Green Onions (white and green parts sliced, for sautéing)
• 2 cup Vegetable Oil (for deep‑frying (high smoke‑point oil))

Instructions

1. Prepare the Wings

   Place the defrosted chicken wings on a cutting board. Cut each wing into drumette and flat pieces, reserving the tips and excess fat for future stock.

   Time: PT5M

2. Marinate the Wings

   In a large mixing bowl combine the wing pieces with 1 Tbsp fish sauce, 0.5 Tbsp garlic powder, 0.5 Tbsp onion powder, 1 tsp ground black pepper, and 1 tsp MSG. Toss until evenly coated, then cover and let sit for 30 minutes.

   Time: PT35M

3. Make the Glaze

   While the wings marinate, whisk together 0.25 cup sugar, 0.25 cup fish sauce, 0.5 cup water, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp MSG, and 0.5 tsp ground black pepper in a bowl until the sugar dissolves.

   Time: PT5M

4. Coat the Wings with Cornstarch

   Transfer the marinated wings to a clean Ziploc bag. Add 1 cup cornstarch, seal, and shake until every piece is fully coated. Shake off excess cornstarch before frying.

   Time: PT5M

5. Fry the Wings

   Heat 2 cups vegetable oil in a deep‑fat frying pan over medium‑high heat until it reaches 350°F (175°C). Carefully add the wings in batches, frying for 10‑15 minutes, or until golden brown and cooked through.

   Time: PT12M

   Temperature: 350°F

6. Prepare the Sauce Base

   In a small saucepan, sauté the minced garlic and sliced green onions in a splash of oil until fragrant, about 2 minutes.

   Time: PT2M

7. Thicken the Glaze

   Add the pre‑mixed glaze liquid to the saucepan. Bring to a gentle boil, then reduce heat and simmer until the sauce becomes syrupy and thick, roughly 5 minutes.

   Time: PT5M

8. Toss Wings in Glaze

   Transfer the fried wings to a large bowl, pour the thickened glaze over them, and toss until each piece is evenly coated.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

15 g

Carbohydrates

20 g

Fat

12 g

Fiber

1 g