Vietnamese Fish Sauce Chicken Wings (Air Fried)
by Get ready for the crispiest, most delectable Air fryer Vietnamese Fish Sauce Chicken Wings you’ve ever tasted! Imagine wings so perfect, coated in a luscious sweet chili and garlic sauce. The best part? No marinating required and just 10 minutes of prep time. Oh, yes, please!
And if you’re in the mood for a BBQ twist or prefer drumsticks, check out my Vietnamese Grilled Chicken Drumsticks—a fabulous alternative!
Ingredients
Vietnamese fish sauce wings (also known as Cánh Gà Chiên Nước Mắm) is a Vietnamese fried chicken wings dish with a crispy crust and a sweet and savory fish sauce glaze. Today’s version is made simpler and healthier with air fry and oven bake options.
- Chicken wings: The star of the show, providing a juicy, meaty base that crisps up beautifully in the air fryer. I use cut-up chicken wings.
- Coarse sea salt: Enhances the natural flavors of the chicken and adds a crunch to the skin.
- Black pepper: Adds a mild heat and depth, rounding out the flavors.
- Garlic powder: Offers a savory note that complements chicken perfectly.
Vietnamese Sweet Chili Garlic Dipping Sauce
Similar to my Vietnamese Dipping Sauce (Nuoc Cham) in a sticker texture to adhere well to the wings.
Serrano red chili pepper or Thai chilies: Bring a spicy kick that lights up the sweet chili sauce.
- Fresh Garlic: Introduces a pungent, aromatic layer to the sauce, enriching its complexity.
- Lime or key lime juice: Adds a zesty tang, balancing the sweetness of the jam and the saltiness of the fish sauce.
- Orange-peach jam, keto honey, regular honey, or maple syrup: These sweeteners lend a unique, fruity sweetness that contrasts with the savory and spicy flavors.
- Fish sauce: Provides a burst of umami, grounding the sauce with a deep, salty-savory character. I use Red Boat fish sauce.
- Toasted sesame oil: Imparts a nutty aroma and enriches the sauce with its distinctive flavor.
- Chopped cilantro or scallions: Adds a fresh, herbaceous note that brightens up the dish and adds color.
Substitutions and variations
- Chicken wing seasonings: Try sprinkling the wings with chicken bouillon or shiitake mushroom bouillon for an extra flavor boost. My homemade chicken bouillon powder is another great option to experiment with.
- Sweetener: Brown sugar works well as a substitute, offering a nice balance to the fish sauce’s salty and funky notes. Just remember to dissolve it thoroughly in the sauce and adjust it to your taste.
How to make Vietnamese chicken wings in air fryer
Now that we’ve got our ingredients ready, and know all about the substitutions and variations we can play with, let’s dive into the heart of cooking these delectable fish sauce wings in an air fryer.
- Prep the Wings: Pat the wings dry with a paper towel. This is key! We want them as dry as possible for maximum crispiness. Season them evenly with salt, pepper, and garlic powder. Don’t be shy; get your hands in there and make sure those spices are sticking.
- Air Fry: Arrange the wings in the fryer basket so they’re not touching. We’re looking for that golden, crispy perfection, which means they need space. Air fry at 400°F for 24 minutes, flipping them halfway through. No air fryer? No problem! Check the notes below for oven instructions.
- Sauce: While the wings are doing their thing, whip up the sweet chili sauce. Mix all the sauce ingredients in a bowl. The combination of sweetness from the jam and the tang from the lime juice with the kick of chili is what makes these wings stand out. Bring It All Together: Once the wings are done, place them on a serving plate and drizzle them with your freshly made sauce. Add a sprinkle of chopped herbs for that extra pop of freshness and color.
- Bring It All Together: Once the wings are done, place them on a serving plate and drizzle them with your freshly made sauce. Add a sprinkle of chopped herbs for that extra pop of freshness and color.
Side note: The traditional Vietnamese chicken wings are deep-fried in high heat. The wings are marinated with fish sauce then drain and toss in either cornstarch or rice flour. The sauce is simmered in a small saucepan over moderate heat until it’s thickened then combined with the wings. The most popular version is from a Thai restaurant named Pok Pok by Chef Andy Ricker in Portland.
Tips for using fish sauce in cooking
- Overcoming Fish Sauce Fear: If the thought of fish sauce sends you running, this recipe is your golden ticket. It’s a friendly introduction to the magical umami punch fish sauce adds to Vietnamese cuisine, without the overwhelming aroma.
- Fish Sauce 101: Unlike other Asian cuisines that lean on soy sauce, Southeast Asian countries like Vietnam, Thailand, Cambodia, and Laos treasure fish sauce. It’s their secret to that irresistible umami flavor, enhancing everything from meats to veggies.
- Balancing Act: To master fish sauce in your cooking, remember these key points:
- Combine with sweet (think sugar, honey, maple syrup) and sour (like lime juice) to balance its boldness.
- Dilute with water for a perfect marinade or dipping sauce, eliminating the need for extra salt or soy sauce.
- Storing Fish Sauce: Once opened, keep your fish sauce in the fridge. This way, it stays good for several months, ensuring you always have this flavorful ingredient ready for your next dish.
How to make ahead, store, and reheat
Let’s talk about how you can get ahead of the game with these Vietnamese Chicken Wings, making your meal prep as smooth as a breeze.
- Make-ahead: Whip up the sweet chili garlic sauce beforehand; it’s a game-changer. Since the wings cook up fast, save that task for the big day to enjoy them at their crispiest.
- Storage: Keep wings and sauce separate to maintain their best quality. Wings stay fresh in the fridge for up to 4 days but aim to use the sauce within 3 days to capture its peak flavors.
- Reheat: Bring wings back to life in the air fryer at 380°F (193 °C) for 8 minutes, flipping once. Then, mix them with the sauce you’ve kept chilled for that just-cooked taste
What to serve with fish sauce wings
Finding the perfect partners to accompany our Vietnamese wings can elevate your meal from great to unforgettable. Here are some ideas to get you started:
- Serve alongside summer BBQ dishes: Imagine these wings sharing the spotlight with the smoky sweetness of Kalbi short ribs, the aromatic charm of Vietnamese lemongrass pork, and the refreshing crunch of Vietnamese lemongrass chicken salad. This lineup promises a feast that’s bursting with flavors and textures.
- Refreshing side dishes: To balance the rich umami of the wings, consider Spicy cucumber salad for crisp, fiery contrast, Vietnamese shirataki noodle salad for a light, tangy touch, and Coconut milk Vietnamese iced coffee for a sweet, creamy finish that cools the palate.
- Vietnamese side dishes: Dive deeper into Vietnamese cuisine by pairing the wings with Rice paper dumplings for a chewy, savory bite, Rice paper noodles for a soft, slippery texture, and Rice paper egg rolls for a crispy, veggie-packed treat. Don’t forget the Vietnamese pizza for an unexpected, delightful fusion that’s sure to impress.
Tips for success
- Pat the Wings Dry: Before seasoning, make sure your chicken wings are thoroughly patted dry. This is key to getting that crispy exterior we all love in a chicken wing.
- Season Well: Don’t be shy with the seasoning. The coarse sea salt, black pepper, and garlic powder form the flavor foundation. Press the spices onto the wings to make sure they stick.
- Single Layer in the Air Fryer: Arrange the wings in a single layer with space between them in the air fryer basket. This allows hot air to circulate freely, ensuring even cooking and crispiness.
- Sauce Timing: To keep the wings crispy, toss them in the sweet chili garlic sauce just before serving. This preserves their texture while still enjoying the sauce’s flavor.
- Proper Storage of Fish Sauce: Remember, after opening your fish sauce, store it in the fridge. It will last several months, ready for your next cooking adventure.
- Balancing Flavors: When making the sauce, balance the umami of fish sauce with sweetness (honey, jam, or syrup) and acidity (lime juice). This creates a harmonious flavor profile that complements the chicken perfectly.
- Freshness Matters: For the best flavor, use the sauce within 3 days of making it, and always store the wings and sauce separately if not serving immediately.
- Reheating Like a Pro: Reheat leftovers in an air fryer to restore the wings’ crispy texture. Avoid microwaving, as it can make them soggy.
- Healthy Cooking Options: For a healthier twist, you can air fry or bake the fish sauce chicken wings. Preheat your oven to 450°F (or 425°F with convection) and place the wings on a wire rack above a baking sheet lined with parchment. Bake for 30-40 minutes, turning the sheet halfway through, for a deliciously crispy finish without the need for deep frying.
FAQs
Fish sauce adds a savory umami flavor to dishes, enhancing meats, soups, and vegetables with its complex, salty depth. It’s a staple in Southeast Asian cuisines for seasoning and marinades.
Sauce sticks to wings better when they’re properly dried and crisped up. The sticky texture of sauces adheres well to the rough, crispy surface of the cooked chicken wings.
Toss the wings in sauce right before serving to maintain crispiness. Using a glaze that’s not overly watery helps the wings stay crispy longer even after saucing.
Sweet elements like sugar or honey and acidic components like lime juice balance fish sauce, softening its strong umami and salty flavors for a harmonious taste profile.
More healthy wings recipes you might like
If you’re craving more after those tasty chicken wings with fish sauce, you’re in luck! We’ve got a trio of equally delicious wing recipes that are sure to keep the flavor party going. Check these out:
- Whole30 Chinese Chicken Wings: Enjoy a healthier twist on wings with this Whole30-approved recipe, featuring a tantalizing blend of spices that bring a burst of flavor without guilt.
- Air Fryer Lemon Pepper Wings: Zesty, peppery, and irresistibly crispy, these wings cooked in an air fryer offer a tangy twist that’s both easy to make and delicious to eat.
- Thai Chicken Wings Air Fryer: A simple and quick Thai-style chicken wings dish with a unique blend of Asian spices. Its savory, funky, and slightly spicy flavor is truly unforgettable.
Vietnamese Chicken Wings Air Fryer Recipe (Fish sauce wings)
Ingredients
- 1.5 lb chicken wings
- 1 tsp coarse sea salt
- ½ tsp black pepper
- ½ tsp garlic powder
For the sweet chili garlic sauce:
- 1 whole serrano red chili pepper, or 1-2 Thai chilies
- 0.1 oz clove garlic, finely minced, about 2 small cloves
- 2 tbsp lime or key lime juice
- 2-2.5 tbsp peach jam, keto honey, regular honey, or maple syrup
- 2 tbsp fish sauce
- 1 tsp toasted sesame oil
- 2 tsp chopped cilantro, or scallions, plus more for garnish
Instructions
- Pat dry the wings. Season them with salt, pepper, and garlic powder. Use your hands to press the spices onto the wings so they adhere well.
- Place the wings in the fryer basket in a single layer and with some small gap in-between. Air fryer at 400°F (204 °C) for 24 minutes total or until golden crispy. Flip the wings after 12 minutes so they are cooked on both sides.
- In the meantime, make the sauce in a bowl.
- Place the wings over a serving plate and pour the sauce over right before serving. Garnish with more chopped herbs.
Notes
- No air fryer? Preheat the oven to 450F (425F convection). Place the wings over a wire rack lined with parchment. Bake for 30-40 minutes total. Rotate the sheet pan at half the baking point.
- To keep the wings crispy, only toss them with the sauce right before serving.
- The nutritional label is estimated with orange peach jam.
Nutrition
Made a dish and loved it? Please remember to rate the recipe and leave a comment in the section below! It helps my blog grow organically, allowing me to continue sharing free and awesome content with you. Thank you!
Hi! My husband is allergic to fish sauce is there a good and comparable replacement? Would love to try this recipe. A big thank you in advance.
Hi Nadine, there are vegetarian (or vegan) fish sauce available nowadays. You can search them on Amazon. I also like a Korean soy from Sempio, called No-soy sauce. It’s a great all purpose seasoning as well. https://amzn.to/3K5rdyj
So so good. Can I make the chili sauce ahead and freeze it?
Thanks, Karen. It might get a bit icy if you freeze it. You can keep the sauce in the fridge for 1 week should be okay.
So good, easy, and wings stayed crispy with the sauce on them! 🙂 I used scallions as my herb in the sauce and it was delicious.
Can you grill the wings with this recipe??
Yes! I’m sure you can! similar cooking process – grill the wings until they are cooked through and combine with the sauce right before serving!
Modified this recipe for chicken drumsticks that I had on hand- Absolutely delicious! Fantastic flavour- will definitely make this again. Thank you Chihyu!
That’s awesome. Thank you!
Delicious recipe! Flavor packed and so easy! It’s definitely going into our regular rotation.
I also love using jam in savory recipes, so these wings are perfect!
I love a good chicken wing and these are perfect! Delicious crispy skin, tender meat and that spicy sauce! Yum!
I made the wings last weekend. Love it. I used chili paste since i didn’t have chilies. My turned out a little spicy and sweet. Love the recipe, very easy to make. My family loved it.
That’s awesome! Oh yeah…I can imagine chili paste will be saltier and spicier, too.
SO good. It was super easy and the perfect weeknight dinner. We added a side of vermicelli and sliced veggies— definitely going into rotation as a household favorite.
That’s awesome!
Delicious and finger-licking good – a real crowd pleaser!!!! Can’t wait to make it again.
So crispy and amazing! The Vietnamese sauce is truly amazing.
Will the wings be crispy if baked in the oven? Thank you for all the delicious and easy recipes!!
Yes. You’ll need to make the temperature higher and the bake time longer as it takes much longer time to heat up the stove and have air circulate. There’s a note in the recipe notes section.
I am thinking about buying an air fryer but am undecided because of all the different kinds that are out there. It’s only me and I think I would use one a lot. Can you give me some recommendations? Thanks Linda
Hi Linda! So I like to read user reviews carefully before making a decision because there are so many! I had a Gourmia one which we loved but it died a year later. Now I have a cosori air fryer. I like that the basket is larger but there’s always some condensation water leak out from the basket and land on my kitchen counter. I always have to wipe it. 🙁 I’m thinking to try Philip air fryer next!