Vietnamese Fish Sauce Glazed Chicken Wings (Cánh Gà Chiên Nước Mắm)
These classic Vietnamese party wings have it all: They're sweet, salty, sour and spicy. Try these wings with an Asian kick at your next party. The best part is, these can be prepared in under an hour!
Cuisine Asian, Vietnamese
Prep Time 20minutes
Cook Time 20minutes
Total Time 40minutes
For the Wings
3lbschicken wings (flats and drumettes)
1 teaspoongarlic powder
For the Fish Sauce Glaze
2tablespoonlemon or lime juice
1-3thai chilis, minced(optional)
Heat a heavy bottomed pot/dutch oven, cast iron skillet or deep fryer to 350 degrees
Pat chicken wings dry and in a large bowl, season with salt, pepper and garlic powder
Mix fish sauce, sugar, water, lemon or lime juice, garlic and chilis together
Pour corn starch over seasoned chicken wings and toss to coat
Fry wings in oil in batches for about 8-10 minutes each batch, or until golden brown. Set cooked wings aside on a wire rack or paper towels to drain excess oil.
Heat fish sauce mixture in a saucepan on medium heat until thick and glossy. You should be able to drag a spatula across the sauce and see the bottom of the pan briefly before the sauce floods back down.
In a large bowl, toss cooked wings with glaze and serve immediately.