For the last few months, my brain cells were being lost to lack-of-sleep so needless to say, having a newborn around is not one’s most creative time. Luckily, we have thousands of recipes to fall back on. I also look for new recipes to try, ones that take less time to make! Since Remi was born (he’s four-and-a-half months already!), this is the best recipe I’ve tried: Vietnamese Fish Sauce Wings! Holy cow, are these delicious. Not surprisingly, it’s from the owner of the famous Thai restaurant, Pok Pok, in Portland. I adapted the recipe to suit my tastes and stuck with his super easy three ingredient marinade, just fish sauce, sugar, and garlic. It’s so simple, yet unbelievably good. It’s pure genius!

Vietnamese Fish Sauce Wings title pic

The juicy chicken underneath the crunchy coating and fried garlic bits are texturally satisfying while the contrast of salty and sweet is completely addictive. These chicken wings are almost junk food yet the scallions and cilantro add a touch of refinement and freshness. It’s something you could serve at a beer bash or a cocktail party. My mouth is watering just talking about these wings.

Vietnamese Fish Sauce Wings
~adapted from Andy Ricker
~10-12 pieces

  • 1/2 cup Vietnamese fish sauce
  • 1/2 cup sugar
  • 4 cloves garlic, divided
  • 3 lbs chicken wings
  • oil for frying
  • 1 cup cornstarch
  • 1 tablespoon chopped cilantro
  • 1 tablespoon thinly sliced scallions

Instructions –

1. Whisk together fish sauce and sugar. Mince 2 cloves garlic and mix into marinade. Set aside. Roughly chop or slice (edited 5/19/2020 because I decided I liked slices of garlic like little chips) 2 cloves of garlic and set aside for later.

2. Remove wing tips and save for another use (like stocks). Separate mid-wing and drummette and toss in the marinade. Refrigerate for 3 hours, tossing occasionally.

3. Heat frying oil to 350 degrees F. Dry wings on paper towels and reserve the marinade.

4. Fry the chopped or sliced garlic until golden (about 3 minutes) and drain on paper towels. Set aside.

5. Toss the chicken wings in cornstarch, turning to coat each piece. Shake off excess clumps of cornstarch and fry in batches until golden and cooked through (roughly 8 to 10 minutes depending on the size). Drain on paper towels.

6. While chicken wings are frying, cook the marinade in a small pot on medium heat until it turns into a syrup. Plate the chicken wings in a bowl or on a plate. Drizzle with syrup. Sprinkle with fried garlic, cilantro, and scallions. Serve immediately.

Vietnamese Fish Sauce Wings

I made this for my brother’s birthday. I made this when my cousin Jessie came over. I’ve made it for just the four of us repeatedly (well Remi isn’t eating food yet).

Caya eating Vietnamese Fish Sauce Wings 2

posted by jessica at 10:20 AM Filed under Recipes, Vietnamese. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.