Vietnamese Fish Sauce Wings

These Vietnamese Fish Sauce Wings are made with whole chicken wings, baking powder, garlic powder, fish sauce, sugar, limes, mint and cilantro.

I went to fish cheeks recently in New York City and I was fascinated by their chicken wings. They had a fish sauce taste, with a hint of sweet to it. They sell their own seasoning but I thought I would try to make them myself.

If you like this, feel free to try my KUNG PAO CHICKEN and my CHICKEN IN ARRABIATA SAUCE!

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Top tip
• Vietnamese Fish Sauce Wings

Ingredients

• Chicken wings
• Baking powder
• Garlic powder
• Fish sauce
• Sugar
• Lime
• Mint
• Cilantro

See recipe card for quantities.

Instructions

1. In a ziplock bag, add the chicken wings, baking powder, garlic powder and salt. Toss to combine.
2. Oven: Add the chicken wings onto a baking sheet lined with parchment paper. Bake in the oven at 425F for 25-30 minutes. You may broil an extra 2-3 minutes after for extra crispiness.
3. Air Fryer: Set the air fryer to 360 degrees F and cook for 12 minutes, then flip the wings with tongs and cook for 12 minutes more.
4. Grill: On medium heat, grill, flipping the wings every 5 minutes, for a total of 20 minutes of cooking.
5. Meanwhile in a saucepan, add the sugar, fish sauce, lime juice and sesame oil and bring to a light simmer, for five minutes, until the sugar melts.
6. Add the wings into a mixing bowl and add the sauce and shake well. Garnish with mint and cilantro.

Hint: You have the option to broil at the end for extra crispy skin.

Substitutions

Chicken Wings: I used whole chicken wings because I find they are extra juicy this way. You can use wingettes or even drumsticks if you prefer.

Baking Powder: The baking powder is essential for getting that crispy skin. I love using this method when it comes to grilling or baking chicken wings.

Garlic powder: You can use garlic powder or onion powder for this.

Fish sauce: The fish sauce is essential for the traditional Vietnamese wing taste. It can be intimidating using this but I promise it is worth it.

Sugar: You can use brown or granulated sugar for this. If you would rather use honey or maple syrup instead of sugar, feel free.

Limes: Use fresh limes for this recipe for best quality taste instead of store bought lime juice.

Variations

Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.

• Spicy - add chili pepper flakes to imbue heat into the dish.
• Deluxe - You can make this in the air fryer, oven or grill.
• Kid friendly - The hot sauce might be too spicy for kids. You could use a store-bought teriyaki sauce or barbecue sauce instead.

Check out this Cauliflower Wings Air Fryer.

Equipment

Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.

I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!

Storage

This will be good in the refrigerator for 2-3 days.

These ingredients don't stand up well to freezing.

Top tip

You have the option to broil at the end for extra crispy skin.

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