Vietnamese Fish Sauce Wings Recipes

VIETNAMESE CHICKEN WINGS

Steps:

• Rinse the chicken wings with cold water. Pat dry with paper towels. Transfer the chicken to a big bowl or a Ziplock bag.
• In a bowl, add the garlic, fish sauce, sugar and ground black pepper together. Stir to mix well.
• Add the marinade to the chicken wings, combine well so the chicken wings are well coated with the marinade. Marinate the chicken wings for two hours or best overnight in the refrigerator.
• Preheat oven to 400°F (207°C). Arrange the chicken wings on a baking sheet lined with parchment paper. Bake for 30 minutes or until the surface turns golden brown. Top with the crushed peanuts and cilantro and serve immediately.

AIR FRYER FISH SAUCE CHICKEN WINGS

Steps:

• Combine the crushed garlic cloves, fish sauce and sugar in a bowl.
• Place chicken wings into a marinating dish container with a lid. Pour over marinade, seal and shake to coat chicken in marinade.
• Leave the chicken to marinate overnight. Shake your container every few hours to ensure full coverage with marinade.
• Place chicken in the air fryer tray and cook for approximately 16-18 minutes on 180 degrees Celsius, or until golden.
• Serve with salad, rice or the side dish of your choice. Enjoy!

FISH SAUCE CHICKEN WINGS: VIETNAMESE STYLE

Steps:

• First make the marinade. Mince the garlic with the salt. We used a garlic press and mixed the salt in. Add the warm water and let sit for 10 minutes. Add the fish sauce and sugar, stirring to dissolve.
• Place the chicken wings in a separate large bowl with ½ cup of the fish sauce mixture and toss. Marinate for 4 hours or overnight, setting aside the rest of the fish sauce mixture in the refrigerator.
• When the wings are done marinating, transfer to a colander, and let drain for 15 minutes. Mix the rice flour and cornstarch together, and toss the wings in the dry mixture until coated.
• Bake the wings at 475 degrees for 24 minutes, flipping halfway through. Halfway through the cooking time, start to make the glaze.
• Add ¼ cup of water to the reserved fish sauce mixture and transfer to a hot wok. Add the chili paste. Bring to a boil in a wok, and reduce for 1-2 minutes. Add the wings and toss to coat them in the glaze, about 1 minute.
• Serve with some refreshing sliced cucumbers on the side!

POK POK WINGS (VIETNAMESE FISH SAUCE WINGS)

Steps:

• In a bowl, whisk the fish sauce, sugar and crushed garlic. Add the wings and toss to coat. Refrigerate for 3 hours, tossing the wings occasionally.
• Heat the 2 tablespoons of oil in a small skillet. Add the minced garlic; cook over moderate heat until golden, 3 minutes. Drain on paper towels.
• In a large pot, heat 2 inches of oil to 350°. Pat the wings dry on paper towels; reserve the marinade. Put the cornstarch in a shallow bowl, add the wings and turn to coat. Fry the wings in batches until golden and cooked through, about 10 minutes. Drain on paper towels and transfer to a bowl.
• In a small saucepan, simmer the marinade over moderately high heat until syrupy, 5 minutes. Strain over the wings and toss. Top with the cilantro, mint and fried garlic and serve immediately.

FISH SAUCE CHICKEN WINGS RECIPE

Steps:

• Cut the chicken wings into 3 parts. If you like, you can make the drumette which is the "upper arm" of the wing into a lollipop. (You can watch the video on how to do it).
• Place the wings in a bowl and lightly season with chicken rub seasoning (or use your favorite seasonings, like some garlic powder, etc if you wish). Add the cornstarch and lightly dredge the chicken. Set aside.

CRISPY FISH SAUCE WINGS RECIPE (BAKED)

Steps:

• About 20 minutes before you want to bake the wings, pre-heat your oven and take the wings out of the fridge. (This is so that they don't enter the hot oven cold. You want them to go in when they're at room temperature, to keep the meat juicy and tender.)
• Use kitchen towels to dry the skin of the chicken. You want it as dry as possible.
• Lightly coat the wings in baking powder- shake off any excess!
• Place the wings on a wire grill then set over a baking tray, ensuring that the wings do not touch and have gaps in between them. (If not they will steam and get soggy.)
• Bake at 248F/ 120C/ 100C fan for 30 minutes. This low temperature is to render the fat out so that the chicken can get extra crispy. The baking tray will catch the fat drippings, keeping your oven clean!
• After the 30 minutes have passed, increase the temperature to 428F/ 220C/ 200C fan. Bake for another 30 minutes (or till cooked as the exact cooking size may differ depending on the size of your wings. When the chicken is fully cooked, the juices should run clear and the thickest part of the wing should measure 165F/ 74C.)
• Whilst the wings are baking, add the sauce ingredients to a pot and bring to a boil. Boil for 5-10 minutes on medium-high heat till it forms a sticky glaze. (Stir every now and then so it doesn't burn in the pot.)
• Once the wings are out of the oven, toss in the sticky glaze then serve and enjoy!
• Garnish with fresh herbs such as coriander or green onions