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Crispy Fish Sauce Wings Recipe (Baked)
5 from 189 votes

Crispy Fish Sauce Wings Recipe (Baked)

Crispy Fish Sauce Wings are oven-baked chicken wings coated lightly with baking powder then baked low and slow to render fat and crisp the skin, followed by a high-temperature finish. They are tossed in a Vietnamese-inspired sauce made with fish sauce, soy sauce, palm sugar, ginger, garlic, citrus juice and zest, and chili for a balance of savory, sweet, and spicy flavors.

Prep Time
5 hrs 15 mins
Cook Time
1 min
Servings: 10 people
Calories: 502 kcal
Course: Side Dish, Main Course, Appetizer, Snacks
Cuisine: Asian, Vietnamese

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
    Cup of Yum
  1. 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.)
  2. Use kitchen towels to dry the skin of the chicken. You want it as dry as possible.
  3. Lightly coat the wings in baking powder- shake off any excess!
  4. 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.)
  5. 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!
  6. 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
  1. 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.)
  2. Once the wings are out of the oven, toss in the sticky glaze then serve and enjoy!
  3. 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

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%)

Nutrition Facts

Serving: 10 people

Amount Per Serving

Calories 502

% 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.