Crispy Caramelized Vietnamese Fish Sauce Wings
These wings feature a perfect balance of sweet, salty, and umami flavors with a sticky, crispy caramelized glaze. Double-fried for extra crunch, they make perfect party snacks or comfort food.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Cuisine: Vietnamese
Ingredients
Scale
- 2 pounds chicken wings, split into flats and drumettes (fresh or thawed if frozen)
- 3 tablespoons fish sauce (recommend Red Boat for clean, rich flavor)
- 2 tablespoons granulated sugar
- 3 cloves garlic, finely minced
- 1 teaspoon freshly cracked black pepper
- About 2 cups vegetable oil (can substitute peanut or canola oil)
- Lime wedges (optional, for serving)
- Chopped fresh cilantro or green onions (optional garnish)
Instructions
- Pat the chicken wings dry with paper towels to remove excess moisture and set aside.
- In a small bowl, combine fish sauce, granulated sugar, minced garlic, and freshly cracked black pepper. Stir until sugar mostly dissolves.
- Pour about 2 cups of vegetable oil into a deep frying pan or wok and heat over medium-high heat to 350°F (175°C).
- Fry the wings in batches for 6-7 minutes until the skin is pale and just cooked through. Remove with tongs and drain on paper towels.
- Let the wings rest for about 10 minutes to dry out the skin.
- Reheat the oil to 375°F (190°C). Fry the wings again in batches for 3-4 minutes until golden brown and extra crispy. Remove and drain well.
- Pour the prepared sauce into a clean skillet over medium heat. Stir constantly and let it bubble gently until it thickens and turns a rich amber color, about 3-4 minutes. Be careful not to burn it.
- Toss the crispy wings quickly into the caramelized sauce, mixing well to coat every piece.
- Transfer to a serving platter, garnish with chopped cilantro or green onions, and squeeze fresh lime wedges over the top if desired.
Notes
Use fresh garlic and freshly cracked black pepper for best flavor. Double-frying is key for extra crispy skin. Monitor caramel sauce carefully to avoid burning. Wings are best served hot and fresh for maximum crunch. Leftovers can be refrigerated up to 3 days and reheated in a hot oven to restore crispiness.
Nutrition
- Serving Size: About 4 wings per se
- Calories: 275
- Sugar: 6
- Sodium: 900
- Fat: 15
- Saturated Fat: 3
- Carbohydrates: 8
- Protein: 18
Keywords: Vietnamese wings, fish sauce wings, caramelized wings, crispy chicken wings, party snacks, finger food, double fried wings