Vietnamese Chicken Wings

Pro tips

• Pat wings completely dry before marinating to help the coating stick and maximize crispness during cooking.
• Mix flour and cornstarch with bouillon and garlic powder, then toss lightly with oil before the second cook to create an even, golden crust.
• Don't skip the first cook—it renders fat and cooks the wings through; the second cook at higher heat is purely for crispness.
• Check wings at the 12–14 minute mark on the second cook; air fryer models vary, so adjust timing if needed for golden-brown results.

Substitutions

• Fish sauce → soy sauce (slightly less umami, less authentic but still flavorful)
• Cornstarch → potato starch (creates similarly crispy coating)
• Neutral oil → sesame oil (adds nutty aroma; use same amount)

Storage & make-ahead

Store cooled wings in an airtight container for up to 4 days. Reheat at 350°F (175°C) for 10 minutes to restore crispness, or serve cold.

Equipment

air fryer

Why do you double-cook Vietnamese chicken wings?

Double-cooking renders the fat and creates an ultra-crispy exterior while keeping the meat juicy. The first cook softens the wings; the second at higher heat crisps the coating.

Can you marinate the wings overnight?

Yes, marinating for 4–24 hours deepens the fish sauce flavor. The fish sauce will penetrate the meat more thoroughly for better taste.

What can I use instead of fish sauce?

Soy sauce (1 tbsp) works as a substitute, though it's less authentic. Worcestershire sauce also adds umami depth.

How do you know when the wings are done?

Wings are done when the coating is golden-brown and crispy, and the internal temperature reaches 165°F (74°C).

Can this recipe be made in a regular oven?

Yes, bake at 400°F (200°C) for 35–40 minutes, flipping halfway. They won't be quite as crispy as air-fried wings.