The Most Incredible Flavoured Vietnamese Crispy Chicken Wings.
Chicken wings have to be one of the best finger foods around & this recipe proves that theory. The batter that coats these Vietnamese chicken wings creates the most amazing crispy crunch that stays crispy for hours & the sauce, well, the sauce, is what changes the game with these wings. The rich umami & sweet caramel-like sauce compliments these wings & takes them to a new level. Please enjoy.
Ingredients
Chicken & Marinade
- 1 kg (2.2lbs) - Chicken Wings, Drumettes & Wingettes
- 2 tsp (4g) - Onion Powder
- 2 tsp (4g) - Garlic Powder
- 1 Tbsp (20ml) - Fish Sauce
- 1 tsp (5g) - Sea Salt Flakes
- 1 tsp (10 Cracks) - Black Pepper
Sauce
- 3 Tbsp (60ml) - Peanut Oil
- 7 - Garlic Cloves, Finely Diced (Brunoise)
- 2 - Shallots, Finely Diced (Brunoise)
- 3 ½ Tbsp (56g) - Brown Sugar
- ¼ Cup (60ml) - Fish Sauce
- 2 - Long Red Chillies, Finely Diced (Brunoise)
- 2 - Limes, Juiced
- 2 - Spring Onions (Scallions), Thinly Sliced
Batter
- 1 Cup (140g) - Corn Flour
- 1 tsp (5g) - Baking Powder (Not Baking Soda)
- Vegetable Oil For Frying
Garnish
- Long Red Chilli, Thinly Sliced
- Spring Onion (Scallion), Thinly Sliced
- Lime
- Coriander (Cilantro), Torn
- Mint, Torn
Instructions
- Place the chicken wings into a large mixing bowl & add in all of the marinade ingredients. Toss to coat, wrap tightly & marinate for 1 hour, up to 24 hours in the fridge.
- In a separate bowl, add the cornflour & baking powder, mix well. Add the marinated chicken wings in, 2-3 at a time, reserving any marinade and toss to coat all over. Place onto a baking tray or plate.
- Heat the peanut oil in a saucepan over medium-high heat & add in the diced shallots whilst the oil is still cold. Fry for 2 minutes or until just starting to brown, mixing frequently. Add in the brown sugar, fish sauce & garlic, mix well & bring to a boil. Reduce the heat to low and allow to simmer for 10 minutes to thicken and reduce, stirring frequently. Once reduced & thick, stir in the lime juice & spring onions, remove from heat and keep warm by covering with a lid or sheet of aluminium foil.
- Add enough vegetable oil to a large, high rimmed pan, place over high heat and heat to 160°c-320°f. Use a thermometer for accurate results.
- Once at temperature, fry the chicken wings in batches for 3 minutes on each side or until lightly golden all over. Remove & place onto a wire rack over a baking tray to drain. Increase heat to 180°c-350°f. Fry the wings a second time for 1-2 minutes or until deeply golden, again in batches. Remove and drain.
- Place the chicken wings into a large mixing bowl & pour over the warm sauce, toss to coat all over.
- Serve in bowls & garnish with fresh chilli, spring onion (scallion), coriander (cilantro), mint & lime.
Nutrition Guide
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Vietnamese Crispy Chicken Wings Storage Instructions
Due to this recipe being deep-fried, storing them is not recommended, as you will lose the crispy batter upon doing so. If you need to place them in the fridge, they will last 3 days. They can also be frozen for up to 3 months, but it’s not recommended, just like refrigeration.
Vietnamese Crispy Chicken Wings Reheating Instructions
To reheat these wings, they can be placed into an oven set at 180.c – 350.f and heated for 12 minutes. Alternatively, you can refry them for 2-3 minutes until hot and crispy, but this method isn’t recommended due to the sauce. They can also be reheated in the microwave.
Watch How To Make The Recipe
Did You Like This Crispy Chicken Wings Recipe?
Please take a second to leave a comment and rating below, and ill get back to you as soon as possible.
Wow just awesome!! The wings are sooo nice & crunchy and all the flavors in the sauce are perfectly paired!! I substituted Swerve brown instead of the brown sugar. Well worth the effort for sure. We vote “Delicious & finger licking good”!!! Thanks for the recipe Jack!!
It’s a pleasure, Sheree! I’m so glad you enjoyed them!
I just found your YouTube channel and website, OMG what an amazing dishes you create, thank you so much.
I have a tiny little question please, what can I use instead of fish sauce?
Thanks again 😊
Welcome! Thank you so much for that, I really appreciate it. With fish sauce, it’s such a distinct flavour, there’s not much you can replace it with. I’d recommend leaving it out if you’re not a fan 🙏