Crispy Fish Sauce Chicken Wings with Bold Asian Flavors

Deliciously crispy fish sauce chicken wings with a bold, flavorful glaze, perfect for appetizers and gatherings.

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Prep Time 20

Cook Time 1

Resting Time 20

Total Time 1 40

Servings: 4 wings

Course: APPETIZERS

Cuisine: Asian, Vietnamese

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Wings

2 pounds Chicken Wings Ensure they are raw and at room temperature
1 tablespoon Baking Powder Essential for crispiness

For the Glaze

4 tablespoons Fish Sauce A cornerstone for deep umami flavor
2 tablespoons Light Soy Sauce Opt for low-sodium if desired
2 tablespoons Sugar Palm sugar recommended
1 tablespoon Ginger Minced
2 cloves Garlic Minced
2 tablespoons Citrus Juice and Zest Lime preferred
1 tablespoon Sambal Belacan Chilli Adjust heat as desired

Optional Garnish

1/4 cup Coriander Or sliced Spring Onions

Equipment

Oven
baking tray
wire rack
pot
Kitchen Towels

Method

Preparation

Preheat the oven to 248°F (120°C). Let the chicken wings rest for 20 minutes.
Pat dry the wings with kitchen towels to remove excess moisture.
Coat wings lightly in baking powder and shake off excess.
Arrange wings on a wire rack set over a baking tray.
Bake low at 248°F (120°C) for 30 minutes.
Increase temperature to 428°F (220°C) and bake for an additional 30 minutes until golden brown.
Prepare the glaze by combining all glaze ingredients in a pot and simmering until thickened.
Toss wings in the glaze immediately after baking and serve with herbs.

Nutrition

Serving: 3wingsCalories: 300kcalCarbohydrates: 10gProtein: 25gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 900mgPotassium: 300mgSugar: 6gVitamin A: 5IUVitamin C: 1mgCalcium: 2mgIron: 8mg

Notes

These wings are great for any gathering and can be paired with a refreshing Asian cucumber salad or your favorite dipping sauce.

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