Crispy Fish Sauce Wings Recipe (Baked)
User Reviews
5
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Prep Time
5 hrs 15 mins
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Cook Time
1 min
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Servings
10 people
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Calories
502 kcal
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Course
Side Dish, Main Course, Appetizer, Snacks
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Cuisine
Asian, Vietnamese
Crispy Fish Sauce Wings Recipe (Baked)
Description
This recipe for Crispy Fish Sauce Wings starts with drying 18–20 chicken wings thoroughly and coating them with baking powder (not baking soda) to help crisp the skin during baking. Wings are placed on a wire rack over a baking tray to avoid steaming and baked first at 248°F for 30 minutes to render fat, then at 428°F for 30 minutes to brown and crisp exterior fully.
The sauce combines fish sauce, soy sauce, palm sugar or brown sugar, minced ginger and garlic, lime or lemon juice with zest, and sambal belacan or similar chili paste to provide a mix of bold umami, sweet, tart, and spicy notes. The wings are tossed in this sauce once crispy, and can be broiled briefly or blowtorched to achieve caramelization.
These wings balance crispy skin with juicy meat inside and a sticky tangy sauce coating. They can be served as an appetizer or main dish. Optional garnishes include coriander or spring onions. The marinade ingredients create a vibrant flavor distinctive of Vietnamese cuisine.
The wings can also be adapted to air fryer or deep frying methods. Using aluminum sulfate-free baking powder may prevent any bitterness in taste. Monitoring doneness by internal temperature ensures safe cooking.
Ingredients
- 4.4 lb chicken wings (2 kg, or 18-20 average sized chicken wings- the number will change depending on the size of the wings.) You can use chicken thighs or chicken legs, but the cooking time will increase depending on the size of the meat. The juices should run clear and the thickest part of the chicken should measure 165F/ 74C when fully cooked.
- 1 Tablespoon baking powder Don't worry if you don't have this. The baked chicken wings still get plenty crispy. Do not substitute with baking soda!
Ingredients for the Vietnamese sauce
- ½ Cup fish sauce
- ½ Cup soy sauce Use low-sodium if you're concerned about saltiness. Do not use dark soy sauce, sweet soy sauce or thick soy sauce- they are not the same thing, light
- ½ Cup sugar My preference is palm sugar/ gula melaka. If not, use brown sugar, jaggery or white sugar.
- 2 thumbs ginger peeled and minced
- 7 cloves garlic peeled and minced
- 2 citrus fruits preferably lime or, if not, use ¾ lemon or 1½ Tablespoons of rice vinegar, juice and zest
- 1 Tablespoon sambal belacan chili Substitute: sambal oelek, sriracha or chilli padi (deseeded and finely sliced- quantity depends on your heat tolerance. I used 6!)
- Coriander Optional garnish, or spring onions
Instructions
Baking the chicken wings
- 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.)
The sauce
- 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
Notes
- Use aluminum sulfate-free baking powder to avoid any bitter aftertaste in the wings.
- For a caramelized glaze, broil the wings after saucing or use a culinary blowtorch carefully.
- This recipe can be adapted for deep frying or air frying; cooking times will vary accordingly.
- Check for doneness by ensuring the thickest part of chicken reaches 165°F (74°C) internal temperature.
- Allow wings to come to room temperature before baking to maintain juiciness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10people
Amount Per Serving
Calories 502 kcal
% Daily Value*
| Calories | 502kcal | 25% |
| Carbohydrates | 14g | 5% |
| Protein | 39g | 78% |
| Fat | 32g | 49% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 154mg | 51% |
| Sodium | 1843mg | 77% |
| Potassium | 399mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 302IU | 6% |
| Vitamin C | 6mg | 7% |
| Calcium | 111mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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