Vietnamese · Dinner
Crispy Fish Sauce Chicken Wings (Low-Calorie)
Vietnamese-style chicken wings baked until crackling-crisp, then tossed in a fish sauce and garlic glaze with honey and lime. Cornstarch coating and light oil spray create fried texture without deep-frying, keeping the dish crisp, salty-sweet and garlicky while reducing fat and calories.
$4
15 minsPrep
35 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
382Calories
31.2gProtein
16.9gFat
26.8gCarbs
17.9gSugar
0.6gFiber
1348mgSodium
142mgChol
4.3gSat Fat
390mgPotassium
38mgCalcium
1.9mgIron
0.4mcgVitamin B12
9.5mgVitamin C
low-calorie
gluten-free
low-calorie
Instructions
1
Prep
Pat the chicken wings dry with paper towels. Toss them in a bowl with the cornstarch and black pepper until evenly coated.
2
Roast
Arrange wings in a single layer on a wire rack over a baking tray. Mist lightly with vegetable oil and roast at 425°F for 30–35 minutes, flipping halfway, until skin is deep golden and crackling-crisp.
3
Reduce
Combine minced garlic, fish sauce, honey, lime juice and water in a small saucepan. Simmer over medium-low heat for 3–4 minutes, stirring often, until slightly thickened and glossy.
4
Plate
Transfer hot wings into the saucepan and toss quickly over low heat for 30 seconds to coat. Pile on a plate, scatter scallion and sesame seeds on top, and serve immediately with lime wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz210g, about 4–5 whole wings chicken wings, bone-in
- 2 tbsp2 tbsp cornstarch
- 2 tsp2 tsp vegetable oil
- 6 cloves6 cloves garlic
- 3 tbsp3 tbsp fish sauce
- 3 tbsp3 tbsp honey
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp water
- 1/2 tsp1/2 tsp black pepper
- 22 scallion
- 2 tsp2 tsp sesame seeds
- 44 lime wedges, for serving
