Vietnamese sticky wings

January 27, 2015
2 Ratings
  • Serves 2
Author Notes

These wings are marinated with fish sauce and garlic, then deep fried and smothered in a caramelized sauce. They are finger licking good. —Vy Tran

What You'll Need
  • 2 pounds chicken wings
  • 1/2 cup warm water
  • 1/2 cup fish sauce (Phu Quoc brand)
  • 1/2 cup sugar
  • 1/2 teaspoon freshly ground pepper
  • 6 cloves of garlic, minced
  • 1/2 cup rice flour
  • 1/4 cup cornstarch
  • 2 teaspoons baking soda
  • 1 quart vegetable for frying
  • 1 lime for garnish
  • 1 green chile pepper
  1. For the marinate, combine water, fish sauce, and sugar in a large bowl and whisk until sugar is completely dissolved. Add minced garlic.
  2. Add the wings and toss to coat. Cover and refrigerate overnight (at least 8 hours for the most flavor). Turn them every 4 hours to make sure the wings are marinated evenly.
  3. Drain the wings by leaving them in a colander for 10 minutes.
  4. Sift rice flour, cornstarch, and baking soda in a mixing bowl.
  5. In a large pot over medium heat, fill the pot to about 2 inches of oil and bring it to 350 degrees F (if you don't have a thermometer, leave it on medium heat).
  6. Toss the wings, a few at a time, in flour then shake off excess flour.
  7. Fry the floured wings for about 8-10 minutes, 4 minutes on each side (8 minutes for smaller wings and 10 minutes for larger wings) until golden brown.
  8. Transfer them to a tray lined with paper towel to drain off excess oil.
  9. Drain the garlic pieces from the marinate and deep fry them until golden brown. Reserve for later.
  10. In a saucepan, simmer the marinate over medium-high heat until it becomes syrupy and dark golden in color, about 10-12 minutes.
  11. Toss the wings in the reduced sauce. (If you don't want your wings too sticky, use a brush and glaze them as much or as little as you like.)
  12. Place the wings in a serving dish, sprinkle fried garlic on top, then add lime wedges and green chiles.

See what other Food52ers are saying.

  • les corry
    les corry
  • Khanh Ho
    Khanh Ho
  • Radiodugger
  • TWoo

5 Reviews

les C. February 22, 2019
This is Andy Ricker`s recipe from his POK POK restaurant`s in Portland OR. and New York.
Khanh H. August 30, 2019
This is not Andy Ricker's 'recipe.' Andy Ricker stole this recipe off his Vietnamese cook. Then, he pretended it was a Thai dish he 'discovered.' It became a dish associated with the success of his pok pok restuarants. And most people assume it's Thai. But Ricker finally was forced to admit that it is neither Thai, nor was it his own creation. It's a Vietnamese drinking dish. Anybody who is Vietnamese is entirely aware of this fact. It's part of the basic drinking repertoire in just about any drinking house establishment. I can make this in my sleep, as can just about any Vietnamese person. It is a Vietnamese dish. And Andy Ricker can have no claim to ownership.
les C. August 31, 2019
Whatever it`s basically all the same no matter where it`s made.
Radiodugger April 12, 2016
If you make only 2 lb, you will get complaints you didn't make enough! Do TEN lbs, and watch 'em go! Fish sauce HAS to be funky! LOL! I use the best table sauce I can find, like 3 Crabs. You can compare the finest ones here:

I would stay away from the supermarket Chinese ones. I have tried many, many brands, some are downright nasty! It is rarely used straight out of the bottle. It is used in cooking and for mixing dipping sauces. Sugar is lmost ALWAYS added in equal quantities.

Fried Garlic can be found in Oriental Asian markets or here:

You're right, they are sliced. And if you get a jar, get a jar of fried red onions, too!


TWoo December 30, 2015
Who likes salt & pepper chicken wings? The first bite had us thinking of tossing some sliced jalapenos on top and chowing down to salt & pepper wings...the coating is so light and airy, the chicken a bit salty from the fish sauce (I used Red Boat, a little less funky than other brands)....I didn't quite follow the directions exactly - wasn't sure where the black pepper was supposed to go - in the marinade? In the breading? Post-frying? And the garlic - if it is to be fried, probably should be sliced, not minced. Alas, I drained my wings but didn't remember to save the marinade to reduce and coat, so a reminder on that step would be helpful - but coating the wings would have negated the light breading, so that worked out well!