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Vietnamese Fish Sauce Wings
Vietnamese Fish Sauce Wings 
These Vietnamese Fish Sauce Wings are packed with flavor and make for a delicious appetizer or main dish! Crispy on the outside and savory on the inside, they’re sure to be a hit. Here’s how to make them:
Ingredients:
For the Chicken Wings:
1 kg chicken wings, flats and drums separated
For the Seasoning:
1 tsp garlic powder
1 tsp onion powder
1 tsp white pepper
1 tsp salt
For the Coating:
3 tbsp cornflour/cornstarch
3 tbsp tapioca starch (or just more cornflour/cornstarch)
1/2 tsp baking soda
For the Sauce:
3 tbsp soft brown sugar (or palm sugar)
3 cloves garlic, minced
2 limes, juiced
3 tbsp fish sauce
50ml water
1 red chili, finely chopped (adjust to taste)
Handful of fresh coriander, finely chopped
Instructions:
Prepare the Chicken Wings:
In a large bowl, combine the chicken wings with garlic powder, onion powder, white pepper, and salt. Mix well to ensure the wings are evenly coated. Let them marinate for at least 30 minutes (or up to overnight in the fridge for more flavor).
Coat the Wings:
In a separate bowl, mix the cornflour, tapioca starch, and baking soda. Dredge the marinated chicken wings in the starch mixture, ensuring they are well coated. Shake off any excess.
Fry the Wings:
Heat oil in a deep fryer or a large pot to 180°C (350°F). Fry the wings in batches until they are golden brown and crispy, about 8-10 minutes. Remove and drain on paper towels.
Make the Sauce:
In a small saucepan, combine the soft brown sugar, minced garlic, lime juice, fish sauce, water, and chopped red chili. Bring to a simmer over medium heat, stirring until the sugar dissolves. Let it simmer for a few minutes until slightly thickened.
Toss the Wings:
In a large bowl, toss the crispy wings with the prepared sauce until they are well coated.
Serve:
Garnish the wings with fresh coriander and serve immediately. Enjoy these flavorful Vietnamese Fish Sauce Wings with your favorite dipping sauce or on their own!
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