These fish sauce chicken wings have everything you love about perfect wings—crispy skin, juicy meat, and an irresistibly savory glaze that's loaded with flavor. If you're looking for an easy chicken wing recipe that'll wow everyone, this is it. You only need 5 simple steps to make these Vietnamese-inspired wings, making them ideal for game-day gatherings, family dinners, or any time you want a tasty snack!
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These Fish Sauce Chicken Wings Are The Best
The first time I tasted fish sauce chicken wings was at a friend's barbecue. My buddy Al, who's always experimenting with bold flavors, told me this was his new go-to recipe—and I quickly understood why. The balance of savory fish sauce, sweet glaze, and crispy texture made them unbelievably addictive. His recipe was inspired by Cánh Gà Chiên Nước Mắm, which are Vietnamese fried chicken wings tossed in fish sauce sauce.
I immediately asked for the recipe, made them myself, and they've become a weekly favorite at home ever since. Trust me, your guests won't stop talking about these Vietnamese fish sauce chicken wings!
Ingredients for Crispy Fish Sauce Chicken Wings
- 8 garlic cloves, finely chopped
- ⅛ teaspoon salt
- ¼ cup warm water
- ¼ cup fish sauce
- ½ cup superfine sugar
- 1½ pounds chicken wings
- ⅔ cup rice flour
- 2 tablespoons cornstarch
- ¼ cup water (for glaze)
- 1–2 teaspoons sriracha (optional for spice)
How to Make Fish Sauce Chicken Wings
Step 1: Prepare the Fish Sauce Marinade
Combine chopped garlic and salt, then add warm water. Let it sit for 10 minutes to mellow the garlic flavor. Stir in the fish sauce and sugar until they are completely dissolved.
Step 2: Marinate the Wings
Toss chicken wings in ½ cup of the fish sauce marinade. Cover and refrigerate at least 4 hours (overnight is best). Reserve the remaining sauce in the fridge for the glaze.
Step 3: Coat and Prepare Wings for Baking
Drain marinated wings in a colander for 15 minutes. Mix rice flour and cornstarch in a bowl, then toss wings in the flour mixture until evenly coated.
Step 4: Bake Until Crispy
Preheat oven to 475°F (245°C). Place wings on a wire rack set over a baking sheet and bake for 25 minutes, flipping halfway for perfectly crispy wings.
Step 5: Glaze and Serve
While the wings bake, add ¼ cup water and sriracha to the reserved fish sauce marinade. Bring to a boil and cook 1–2 minutes until slightly thickened.
Toss the crispy baked wings in the glaze until well-coated. Serve the crispy fish sauce wings immediately.
Pro Tips for the Best Fish Sauce Chicken Wings
- Marinate Longer: For deep flavor, marinate wings overnight.
- Drying Is Key: Letting the wings drain ensures maximum crispiness.
- High-Heat Baking: Baking at a high temperature (475°F) creates the ideal crispy skin texture.
- Balance Your Glaze: Adjust sriracha based on your spice preference—add more or less for a perfect sweet-spicy balance.
- Serve Fresh: These wings are best eaten right after glazing for peak flavor and texture.
Delicious Variations to Try
- Garlic Lovers: Double the garlic in the marinade for extra savory wings.
- Extra Sweet: Drizzle a touch of honey in the glaze for a sweeter twist.
- Air Fryer Method: Air fry wings at 400°F for 20–25 minutes for a quicker, equally crispy alternative.
Fish Sauce Chicken Wings Recipe FAQs
Can I fry fish sauce chicken wings instead of baking?
Absolutely! Deep-fry at 350°F (175°C) for about 10–12 minutes or until crispy, then glaze immediately after.
How long do leftover fish sauce wings last?
They’ll stay fresh up to 3 days refrigerated. Reheat briefly in the oven or air fryer to restore crispiness.
Can I use regular sugar instead of superfine sugar?
Yes, regular granulated sugar works, but superfine dissolves quicker and creates a smoother glaze.
Is there a substitute for rice flour?
Cornstarch alone or all-purpose flour mixed with cornstarch can provide similar crispiness.
Are fish sauce chicken wings gluten-free?
Yes, if using rice flour, these wings are naturally gluten-free. Ensure your fish sauce is gluten-free as well.
My Final Thoughts On This Fish Sauce Wings Recipe
This fish sauce chicken wing recipe is one of my favorite go-to dishes for entertaining, as it consistently impresses. Crispy, savory, and bursting with flavor, these wings are a guaranteed crowd-pleaser. Once you try this simple method, you'll never go back to regular wings again!
More Chicken Wing Recipes
Fish Sauce Chicken Wings
These fish sauce chicken wings have everything you love about perfect wings—crispy skin, juicy meat, and an irresistibly savory glaze that's loaded with flavor. If you're looking for an easy chicken wing recipe that'll wow everyone, this is it. You only need 5 simple steps to make these Vietnamese-inspired wings, making them ideal for game-day gatherings, family dinners, or any time you want a tasty snack!
Ingredients
- 8 garlic cloves, chopped
- ⅛ teaspoon salt
- ¼ cup warm water
- ¼ cup fish sauce
- ½ cup superfine sugar
- 1½ pounds chicken wings
- ⅔ cup rice flour
- 2 tablespoons cornstarch
- ¼ cup water
- 1-2 teaspoons sriracha
Instructions
1. Mince the garlic with the salt, or use a garlic press and mix in the salt afterward. Add the warm water and let it sit for 10 minutes to mellow out the garlic. Stir in the fish sauce and sugar until fully dissolved.
2. Place the chicken wings in a large bowl with ½ cup of the fish sauce mixture and toss to coat evenly. Cover and marinate in the fridge for at least 4 hours or overnight. Set aside the remaining fish sauce mixture in the refrigerator to use later for the glaze.
3. Once the wings are done marinating, transfer them to a colander and let them drain for 15 minutes. Meanwhile, mix the rice flour and cornstarch together in a bowl. Toss the drained wings in the dry mixture until they’re well coated.
4. Preheat the oven to 475°F (245°C). Arrange the wings on a wire rack set over a baking sheet and bake for 25 minutes, flipping them halfway through for even crisping.
5. While the wings finish baking, add ¼ cup of water to the reserved fish sauce mixture and pour it into a saucepan. Stir in the sriracha, bring it to a boil, and let it reduce for 1–2 minutes until slightly thickened. Add the baked wings and toss them in the glaze for about a minute until they’re shiny and coated.
6. Serve immediately with cool, refreshing sliced cucumbers on the side.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 523Total Fat: 28gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 93mgSodium: 1478mgCarbohydrates: 47gFiber: 1gSugar: 18gProtein: 21g
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