Vietnamese Style Chicken Wings
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4
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Calories
413 kcal
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Course
Main Course, Appetizer
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Cuisine
Vietnamese
Vietnamese Style Chicken Wings
Description
This recipe involves marinating chicken wings in a blend of savory fish sauce and soy sauce, balanced with the sweetness of honey and acidity from lime juice. Aromatics like garlic and ginger infuse the wings with traditional Vietnamese flavors, while chili flakes add a mild heat. After marination, the wings are coated in cornstarch and fried to create a crispy texture on the outside.
The leftover marinade is simmered to a slightly thickened glaze and applied to the fried wings, resulting in a luscious coating that clings to the crispy skin. The garnishes of sliced green onions, toasted sesame seeds, and fresh cilantro or Thai basil add freshness and subtle nutty notes, enhancing the complexity.
These chicken wings can be served hot with lime wedges to add a fresh citrus brightness. They function well as an appetizer or part of a main meal. The method ensures wings remain crispy yet well-flavored, with a balance of savory, sweet, and acidic tastes.
Marinating overnight enhances flavor depth, and draining and drying wings before frying helps achieve a crispier finish. Nutritional values may vary depending on ingredient brands and portions.
Ingredients
For the marinade
- 2 pounds chicken wings rinse and pat dry
- ¼ cup fish sauce
- 2 tablespoons soy sauce low sodium
- 3 tablespoons honey
- 2 tablespoons lime juice ~1 lime
- 4 cloves garlic minced
- 1 tablespoons ginger grated
- 1 teaspoon chili flakes
For frying
- vegetable oil for frying
- ½ cup cornstarch
For garnish
- 2 green onions thinly sliced on an angle
- 1 tablespoon sesame seeds toasted
- cilantro fresh
Instructions
- In a large bowl, mix fish sauce, soy sauce, honey, lime juice, garlic, ginger, and chili flakes (if using). Add the chicken wings to the bowl and toss to coat. Cover and marinate in the fridge for at least 1 hour or overnight for best flavor.
- Heat oil in a deep skillet or pot to 350°F (175°C). Remove the wings from the marinade and pat them dry. Lightly coat them with cornstarch. Fry the wings in batches for about 8-10 minutes or until golden and crispy. Drain on a paper towel-lined plate.
- Pour the leftover marinade into a small saucepan. Bring to a boil, then reduce the heat and simmer for 5 minutes to thicken slightly. Toss the cooked wings in the reduced glaze or brush it over them generously.
- Sprinkle with green onions, sesame seeds, and fresh cilantro or Thai basil. Serve hot with lime wedges on the side.
Notes
- Marinate wings at least 1 hour, preferably overnight, for better flavor penetration.
- Pat wings dry before coating with cornstarch to ensure crispiness during frying.
- Simmer leftover marinade to make a glaze that thickens and flavors the fried wings.
- Serve immediately after glazing for best texture and flavor.
- Nutritional estimates are approximate and can vary with ingredient brands and amounts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 413 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 413kcal | 21% |
| Carbohydrates | 32g | 11% |
| Protein | 25g | 50% |
| Fat | 21g | 32% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 94mg | 31% |
| Sodium | 1528mg | 64% |
| Potassium | 333mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 394IU | 8% |
| Vitamin C | 5mg | 6% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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