Description
Elevate your appetizer game with these crispy chicken wings glazed in a savory, sweet, and tangy fish sauce, finished with fresh herbs.
Ingredients
Scale
- 2 lb (900 g) chicken wings, cut into drumettes and flats, patted dry
- 1 cup cornstarch, sifted for dusting
- Neutral oil for frying (peanut or canola)
- Kosher salt and freshly ground black pepper to taste
- 2 tbsp fish sauce (nuoc mam)
- 3 tbsp palm sugar or light brown sugar, finely packed
- 2 tbsp water
- 4 garlic cloves, finely minced
- 2 small shallots, thinly sliced
- 1 tsp rice vinegar or lime juice
- 1–2 bird’s eye chiles, thinly sliced (optional)
- 2 scallions, thinly sliced on the bias (white and green separated)
- 2 tbsp fried shallots or garlic
- Fresh cilantro or Thai basil, finely chopped
- Lime wedges to serve
Instructions
- Marinate: In a bowl, toss wings with a pinch of salt and pepper. Let rest 30 minutes at room temperature or up to 2 hours refrigerated. Pat dry before coating.
- Dust: Lightly toss wings in cornstarch until evenly coated; shake off excess.
- First fry (render): Heat oil to about 325°F (160°C). Fry wings in batches for 6–8 minutes until opaque and pale gold, not fully crisp. Transfer to a wire rack.
- Rest: Let wings cool 8–10 minutes; they will firm slightly. Meanwhile, increase oil to 375°F (190°C).
- Second fry (crisp): Return wings to hot oil for 2–4 minutes until deep golden and crackling. Drain on a rack and season lightly with salt.
- Make the glaze: While the final fry happens, warm a tablespoon of oil in a skillet over medium heat. Sauté minced garlic and the white scallion bits until fragrant and light gold. Add shallots and sliced chiles, cook briefly. Stir in fish sauce, sugar, water, and rice vinegar. Simmer briskly until syrupy and glossy, about 2–3 minutes.
- Coat: Off the heat, toss the hot wings in the glaze until evenly lacquered.
- Garnish: Scatter fried shallots or garlic, the green scallion slices, and chopped herbs over the wings. Serve immediately with lime wedges.
Notes
Double fry for guaranteed crunch. Use a thermometer for oil temperature control.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Vietnamese
Nutrition
- Serving Size: 2 wings
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg