Vietnamese sticky wings

By Vy Tran
January 27, 2015
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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

Serves: 2

  • 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.

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