These Vietnamese fish sauce chicken wings combine a perfectly balanced sweet, tangy, spicy, and savory glaze with crispy fried garlic for an irresistible appetizer. The fish sauce creates depth and umami while the glaze achieves a caramelized finish on the exterior.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
In a large bowl, combine chicken wings with salt, pepper, garlic powder, paprika, and 2 tbsp of fish sauce. Mix well to coat.
Cover the bowl and marinate in the refrigerator for at least 3 hours, or overnight for best results.
While the chicken marinates, prepare the fried garlic. Heat 1/4 cup of oil in a small skillet over medium heat. Add the minced garlic and sauté, stirring frequently, until golden brown.
Immediately strain the garlic from the oil, reserving the crispy garlic bits. Set aside.
To make the sauce, combine sugar, water, Thai chilis, lime juice, and 1/4 cup of fish sauce in a skillet.
Bring the sauce to a simmer over medium heat and cook until it has slightly thickened. Set aside.
In another large bowl, whisk together the rice flour, tapioca starch, and baking powder to create the dredge.
Coat the marinated chicken wings thoroughly in the flour mixture, shaking off any excess.
Heat frying oil in a deep pot to 350°F (175°C). Carefully add the chicken wings and fry for 8 minutes until cooked through.
Remove the wings and increase the oil temperature to 375°F (190°C). Fry the wings a second time for 2 minutes until golden brown and extra crispy.
Transfer the hot, crispy wings to a large mixing bowl. Pour the prepared fish sauce glaze over the wings and toss to coat.
Sprinkle in the reserved fried garlic and toss again.
Plate the wings, garnish with thinly sliced green onions, and serve immediately with lime wedges on the side.
Store cooled wings in an airtight container in the refrigerator for up to 3 days; reheat in a 375°F oven for 10 minutes until crispy, then glaze and top with fresh fried garlic.
Yes, air fry the wings at 400°F for 20–25 minutes, shaking halfway through. They won't be quite as crispy, but the glaze and fried garlic topping will still work well.
Soy sauce or tamari can substitute in a 1:1 ratio, though you'll lose some of the authentic Vietnamese flavor and umami depth.
Season and coat the wings up to 4 hours ahead, then fry just before serving. The fried garlic is best added fresh, but can be made 1 day ahead and stored in an airtight container.
Wings are done when the internal temperature reaches 165°F at the thickest part, and the skin is deeply golden and crispy.
Yes, scale all ingredients proportionally. Fry in batches to avoid overcrowding the pan, which will drop the oil temperature and prevent crispness.
Lemongrass Steak Sandwich
30 min
Chicken Pho
155 min
Rotisserie Chicken Pho
55 min
Mexican-Style Shrimp Cocktail With Tajín
5 min
Honey Butter Corn
15 min
Bamboo and Beef Stir Fry (Măng Xào Thịt Bò)
Oxtail Pho
115 min
Beef Pho
170 min
