Vietnamese · Dinner
Crispy Fish Sauce Chicken Wings
Chicken wings are double-fried until the skin shatters, then tossed in a glossy fish sauce and garlic caramel spiked with chili and lime. The Vietnamese street-food glaze delivers a salty, sweet, funky punch over crackling skin, finished with scallion and crushed peanuts, no dipping sauce required.
$5
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
549Calories
38gProtein
32.8gFat
25.2gCarbs
17gSugar
1.1gFiber
1512mgSodium
232mgChol
6.6gSat Fat
432mgPotassium
41mgCalcium
2.3mgIron
0.8mcgVitamin B12
8.5mgVitamin C
gluten-free
protein-rich
sweet-heat
all-time-classics
gluten-free
Instructions
1
Prep
Pat the chicken wings dry with paper towel and toss in a bowl with cornstarch until evenly coated.
2
Fry
Heat the vegetable oil in a wok over medium-high heat to 325°F and fry the wings for 8 minutes until pale golden, then lift onto a rack.
3
Rest
Let the fried wings sit uncovered for 10 minutes until the crust firms up.
4
Crisp
Reheat the oil over high heat to 375°F and fry the wings for 3-4 minutes until deep golden brown and crackling, then drain on paper towel.
5
Reduce
Combine the sugar and fish sauce in a skillet over medium heat for 2-3 minutes until the mixture turns deep amber and coats the back of a spoon.
6
Bloom
Add the minced garlic to the skillet and stir for 30 seconds over medium heat until lightly golden, working quickly so the caramel does not scorch.
7
Toss
Add the fried wings to the skillet and toss for 1 minute over medium heat until glossy, then remove from heat and stir in the lime juice.
8
Plate
Pile the glazed wings on a plate and scatter over the minced garlic, sliced chili, scallion, crushed peanut and black pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 19 oz270g, about 6 pieces chicken-wing
- 4 tbsp4 tbsp cornstarch
- 2 cup480ml vegetable-oil
- 4 tbsp4 tbsp sugar-white
- 4 tbsp4 tbsp fish-sauce
- 6 cloves6 cloves garlic
- 2 tsp2 tsp lime-juice
- 22 small chili-fresh
- 22 scallion
- 2 tbsp2 tbsp peanut
- 1/2 tsp1/2 tsp black-pepper
