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Out of all the chicken wings I’ve tried, Vietnamese chicken wings are probably my favorite. They’re a perfect blend of sweet, savory, and spicy notes that keep me coming back. And that nice crunch on the outside? It is irresistible.
I love pairing them with rice and cucumbers for a complete meal. I’m sure you can’t say no to these wings. Let’s dive into the recipe!
What you’ll need
Main Ingredients
- 10 chicken wings
- 2 tbsp minced garlic
Chicken Wings Sauce:
- 3 tbsp brown sugar
- ½ cup water
- ¾ tbsp fish sauce
- 1 tsp lemon juice
- 2 small Thai chilies, finely chopped
Chicken Wings Marinate:
- ½ tsp salt
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp ginger powder
- Black pepper
Garnish:
- Sesame seeds
- Chives, finely chopped
- Fried garlic
Fry Batter:
- ¼ cup rice flour
- ¼ cup tapioca flour
- ½ tsp baking powder
Step-by-Step Recipe:
Prepare the Chicken Wings
- Tap Dry: Start by patting the chicken wings dry with paper towels.
- Marinate: In a large bowl, combine the wings with salt, paprika, garlic powder, ginger powder, and black pepper. Toss to coat evenly. Let the wings marinate for at least 1 hour in the refrigerator.
Fry the Garlic
- Heat some oil over medium heat in a small pan and fry the minced garlic until golden brown. Remove the garlic and set aside, reserving the garlic-infused oil.
Fry the Chicken Wings
- Coat the Wings: In a mixing bowl, combine rice flour, tapioca flour, and baking powder. Dredge the marinated chicken wings in the dry mixture, ensuring each wing is well-coated.
- First Fry: In a deep pan or fryer, heat the garlic-infused oil (adding more oil if needed) to 350°F (175°C). Fry the chicken wings in batches for about 6-8 minutes until they are light golden brown. Remove and drain oil on a rack.
- Double Fry: After all the wings have been fried once, increase the oil temperature to 375°F (190°C). Fry the wings again for 2-3 minutes until they are extra crispy and golden brown. This double-frying method ensures the wings have a perfect crunch.
Make the Sauce
- Caramelize the Sugar: In a small saucepan over medium heat, add the brown sugar and let it melt and caramelize. Stir occasionally to avoid burning.
- Mix the Ingredients: Once the sugar is caramelized, slowly add water, fish sauce, lemon juice, and chopped Thai chilies. Stir well to combine and let the sauce simmer for a few minutes until it thickens slightly.
Toss in Sauce
- Toss the fried chicken wings with the caramelized sauce in the pan until they are thoroughly coated.
Garnish and Serve
- Arrange the wings on a serving platter. Sprinkle with sesame seeds, chopped chives, and the crispy fried garlic.
- Serve immediately. Enjoy!
Tips for Perfect Vietnamese Chicken Wings:
- Double Frying: This technique is key to getting that crispy layer.
- Marination: Allow the wings to marinate for at least an hour, so the wings have better flavors.
- Caramelizing Sugar: the caramelizing step is what gives the chicken wings a nice amber color. Use brown sugar if you can. Don’t keep this step.
- Toss with butter: Toss the wings with some butter to add a buttery finish.
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These Vietnamese Chicken Wings are not just a dish; they are an experience. Each bite is a burst of flavor that’s sweet, spicy, and savory all at once. Perfect for a game day snack, or a family dinner. Give this recipe a try and let me know how it turns out. Happy cooking!
Vietnamese Chicken Wings
Out of all the chicken wings I've tried, Vietnamese chicken wings are probably my favorite. They're a perfect blend of sweet, savory, and spicy notes that keep me coming back. And that nice crunch on the outside? It is irresistible.
Ingredients
Main Ingredients
- 10 chicken wings
- 2 tbsp minced garlic
Chicken Wings Sauce:
- 3 tbsp brown sugar
- ½ cup water
- ¾ tbsp fish sauce
- 1 tsp lemon juice
- 2 small Thai chilies finely chopped
Chicken Wings Marinate:
- ½ tsp salt
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp ginger powder
- Black pepper
Garnish:
- Sesame seeds
- Chives finely chopped
- Fried garlic
Fry Batter:
- ¼ cup rice flour
- ¼ cup tapioca flour
- ½ tsp baking powder
Instructions
Prepare the Chicken Wings
- Tap Dry: Start by patting the chicken wings dry with paper towels.
- Marinate: In a large bowl, combine the wings with salt, paprika, garlic powder, ginger powder, and black pepper. Toss to coat evenly. Let the wings marinate for at least 1 hour in the refrigerator.
Fry the Garlic
- Heat some oil over medium heat in a small pan and fry the minced garlic until golden brown. Remove the garlic and set aside, reserving the garlic-infused oil.
Fry the Chicken Wings
- Coat the Wings: In a mixing bowl, combine rice flour, tapioca flour, and baking powder. Dredge the marinated chicken wings in the dry mixture, ensuring each wing is well-coated.
- First Fry: In a deep pan or fryer, heat the garlic-infused oil (adding more oil if needed) to 350°F (175°C). Fry the chicken wings in batches for about 6-8 minutes until they are light golden brown. Remove and drain oil on a rack.
- Double Fry: After all the wings have been fried once, increase the oil temperature to 375°F (190°C). Fry the wings again for 2-3 minutes until they are extra crispy and golden brown. This double-frying method ensures the wings have a perfect crunch.
Make the Sauce
- Caramelize the Sugar: In a small saucepan over medium heat, add the brown sugar and let it melt and caramelize. Stir occasionally to avoid burning.
- Mix the Ingredients: Once the sugar is caramelized, slowly add water, fish sauce, lemon juice, and chopped Thai chilies. Stir well to combine and let the sauce simmer for a few minutes until it thickens slightly.
Toss in Sauce
- Toss the fried chicken wings with the caramelized sauce in the pan until they are thoroughly coated.
Garnish and Serve
- Arrange the wings on a serving platter. Sprinkle with sesame seeds, chopped chives, and the crispy fried garlic.
- Serve immediately. Enjoy!
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