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

Ingredient Substitutions

• Instead of Chicken Wings: Chicken thigh pieces
• Instead of Fish Sauce: Soy sauce with a splash of lime
• Instead of Garlic Powder: Fresh minced garlic (use 2 cloves)
• Instead of Onion Powder: Finely minced shallot
• Instead of Ground Black Pepper: White pepper
• Instead of Monosodium Glutamate (MSG): Umami powder, Soy sauce
• Instead of Granulated Sugar: Honey (use 3 Tbsp)
• Instead of Fish Sauce: Soy sauce with lime
• Instead of Garlic Powder: Fresh minced garlic (1 clove)
• Instead of Onion Powder: Finely minced shallot
• Instead of Monosodium Glutamate (MSG): Umami powder
• Instead of Ground Black Pepper: White pepper
• Instead of Cornstarch: All‑purpose flour (will be less crisp)
• Instead of Fresh Garlic: Garlic powder (1/2 tsp)
• Instead of Green Onions: Chives
• Instead of Vegetable Oil: Canola oil, Peanut oil

Equipment Needed

• Cutting Board
• Chef's Knife
• Mixing Bowl
• Ziploc Bag
• Measuring Spoons
• Measuring Cups
• Frying Pan or Deep Fryer
• Tongs
• Small Saucepan
• Spatula
• Paper Towels (optional)

Critical Steps — Do Not Skip

• Marinating the wings for at least 30 minutes
• Ensuring a uniform cornstarch coating
• Maintaining oil temperature around 350°F while frying
• Reducing the glaze to a syrupy consistency before tossing

Chef Tips from the Video

• Use a high smoke‑point oil like peanut or canola for the crispiest wings.
• For extra flavor, add a splash of lime juice to the glaze just before tossing.
• Save the wing tips and fat to make a quick Vietnamese‑style broth.

Troubleshooting

Storage

Refrigerator: Store glazed wings in an airtight container for up to 3 days; reheat in a hot oven to retain crispness.

Freezer: Not recommended because the glaze can become soggy after thawing.

Room temperature: Can sit out for up to 2 hours; discard after that.

Make-Ahead Tips

• Marinate the wings up to 24 hours ahead; keep refrigerated.
• Prepare the glaze in advance and refrigerate; reheat gently before tossing.

Frequently Asked Questions