Name: Vietnamese Fish Sauce Wings
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 4-6
Ingredients: 2 pounds chicken wings, split at joints, tips removed; 2 tablespoons vegetable oil; 8 cloves garlic, minced; 1/3 cup Vietnamese fish sauce (nước mắm); 1/4 cup water; 1/2 cup granulated sugar; 2 tablespoons rice vinegar; 3 tablespoons cornstarch; 1 teaspoon freshly ground black pepper; 1/4 cup fresh cilantro leaves, chopped; 2 tablespoons fresh mint leaves, chopped; 1-2 bird's eye chilies, thinly sliced (optional)

Instructions

Prepare the wings

Pat the chicken wings dry with paper towels. Place them in a large bowl and toss with cornstarch and black pepper until evenly coated. Let them sit for 10 minutes to absorb the coating.
Fry the wings

Heat oil in a deep fryer or large wok to 350°F (175°C). Fry the wings in batches for about 8-10 minutes, until they're golden brown and crispy. Transfer to a wire rack to drain excess oil.
Make the fish sauce glaze

In a small saucepan over medium heat, add minced garlic and cook until fragrant, about 30 seconds. Add fish sauce, water, sugar, and rice vinegar. Bring to a simmer and cook for about 5-7 minutes until the mixture thickens slightly and becomes syrupy.
Glaze the wings

Transfer the fried wings to a large bowl. Pour the warm fish sauce glaze over the wings and toss until they are evenly coated. The glaze should stick to the wings and create a shiny, caramelized coating.
Garnish and serve

Transfer the glazed wings to a serving platter. Sprinkle with chopped cilantro, mint leaves, and sliced chilies if using. Serve immediately while still hot and sticky.

Vietnamese Fish Sauce Wings

Ingredients

Instructions

Nutritional Information