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.
Vietnamese Crispy Chicken Wings
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
Method
- 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.
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
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