Fish Sauce Wings

At one point, I had four different brands of fish sauce in my fridge, so it’s safe to say I’m a fan. What’s amazing about it is that you can use the funky condiment in both savory and sweet dishes, from fish sauce caramel ice cream to steak tartare. Fish sauce wings are a no-brainer, though. The salty, pungent condiment blends well with honey and brown sugar, giving crispy wings a sticky, umami-rich flavor that’s hard to resist.

Made from fermented small fish, such as anchovies, fish sauce is a pungent brown liquid that’s packed with umami (savoriness). If you use a lot, it has a briny, funky quality, but in small amounts, as in these Vietnamese chicken wings, it enhances the other flavors in a dish. Once you get past the funkiness, it’s one of those Asian sauces everyone should have in their pantry.

This recipe calls for whole wings that you separate into flats and drumettes. If your favorite farmer or grocery store sells wings that are already separated, you can use those and save yourself a few minutes of prep time. Make these for your next summer potluck or tailgate, and watch them disappear in no time.

Ingredients for Fish Sauce Wings

• Cornstarch: Cornstarch creates a barrier between the meat and the hot oil, keeping the chicken juicy while forming a crispy crust as it cooks.
• Kosher salt: Coarse kosher salt draws out the moisture from meat. If using a finer-grained salt, try about 1-1/3 teaspoons instead of 2 teaspoons.
• Baking powder: Baking powder is key to getting extra-crispy chicken wings. Look for aluminum-free baking powder; the kind with aluminum can taste a bit metallic.
• Chicken wings: If you don’t want to cut up the wings yourself, look for “party wings” or packages of “flats” and “drumettes” as you shop. If you have only whole wings, it’s easy to cut them yourself (we explain in the directions below).
• Oil for frying: The best oils for frying should have a high smoke point, such as avocado, safflower, peanut or sunflower oil. Canola or vegetable oil also works.
• Sweeteners: Sticky, glossy honey and brown sugar create a sauce that beautifully glazes your wings and adds lots of flavor.
• Fish sauce: Premium fish sauce contains nothing but fish and salt, so check the ingredients label and see if you can find a sauce that fits the bill. Some brands also include sugar, added MSG or preservatives.
• Garlic: Garlic brings a bit of edge to the sauce. If you have time, mince garlic a little early (or grate it on a Microplane); it gets better as it sits.
• Black pepper: Pepper’s the primary spicy ingredient in the wing sauce (the garlic will mellow as it cooks), so don’t hesitate to add the full teaspoon. Some (like me!) prefer a finer grind rather than coarse bits.
• Optional garnishes: In my house, the lime in this recipe is non-negotiable, as it makes the wings mouthwatering. A scattering of cilantro and toasted sesame seeds adds brightness and a bit of crunch. All are optional but worthy additions.

Directions

Step 1: Prepare the chicken wings

Using a sharp knife, cut through the two wing joints, and discard the wing tips. Pat the chicken dry with paper towels.

Editor’s Tip: If you make stock, save the wing tips in the freezer and add them to your next batch! You can do the same with the chicken bones after you’re done with your wings.

Step 2: Season the wings

In a large bowl, whisk together the cornstarch, kosher salt and baking powder. Add the wings and toss to coat. Shake off excess cornstarch mixture.

Place the wings on a wire rack in a 15x10x1-inch baking pan. Refrigerate for at least one hour or overnight.

Step 3: Cook the wings

In an electric skillet or deep-fat fryer, heat oil to 375°F. Fry the wings in batches until the skin is crisp and the meat is tender, 8 to 10 minutes. Drain briefly on paper towels.

Editor’s Tip: You can cook the wings in a regular, deep pot of oil too. In that case, use an instant-read thermometer to make sure the oil temperature is where you want it. It’s a great move to learn to deep-fry at home with confidence!

Step 4: Make the sauce

In a small saucepan, combine the water, honey, brown sugar, fish sauce, garlic and black pepper. Bring to a simmer and cook until thickened and slightly reduced, 15 to 20 minutes.

Step 5: Sauce the wings

Toss the hot wings in the sauce. Garnish with lime wedges, minced fresh cilantro and sesame seeds.

Editor’s Tip: Squeezing some zingy lime juice over the wings before eating is the perfect finishing touch.

Fish Sauce Wing Variations

• Make ’em spicy: If you like sweet and heat, mix a teaspoon or two of Sriracha or sambal oelek into the sauce, or toss in a finely minced Thai bird’s eye chile.
• Add some ginger: Including some grated ginger, around 1 teaspoon, makes the sauce taste warm and aromatic. To take it even further, add a pinch of Chinese five spice.
• Bump the acidity: Add the zest of one lime to the simmering sauce, and stir in its juice after the burner is off.
• Get nutty: Another direction is to add nutty, toasty sesame oil to the sauce after it’s done cooking. If you choose this direction, don’t skip the sesame seed sprinkle.

How to Store Fish Sauce Wings

Allow the wings to cool completely, then store them in an airtight container in the refrigerator for three to four days. The crispy coating will soften during storage. If you have extra sauce, store it separately from the chicken, preferably in a screw-top jar. The sauce lasts longer than the meat and can be used for up to a week.

What’s the best way to reheat fish sauce wings?

Use the oven, not the microwave, to reheat Vietnamese chicken wings. Place the wings in a single layer on a wire rack that’s sitting on a sheet pan. Bake at 350° for a few minutes until heated through, then give them a quick blast at 425° for three to five minutes to crisp them up. You can also reheat them in an air fryer.

Fish Sauce Wing Tips

How else can you make these wings?

Removing the oil from the equation makes the dish healthier (as well as less expensive and less messy!). To make fish sauce wings in the oven, place them on a rack set over a baking sheet, similar to our baked chicken wings recipe. Elevating the wings on a rack, as well as separating the pieces so they don’t touch, helps them cook evenly.

What else can you use fish sauce wing sauce for?

This wing sauce is quite versatile and would be excellent brushed onto grilled salmon fillets or baked pork chops during the last few minutes of cooking. You could also make a meal-sized version of this recipe by using the sauce on larger chicken pieces rather than on wings. It would also be good brushed onto tofu, or tossed with grilled or roasted vegetables.

What can you serve with fish sauce wings?

At a party, Vietnamese chicken wings are great when served with a crudites platter or an Asian coleslaw and some cold beer or chilled white wine. To make them into a meal, try them with steamed jasmine rice or brothy noodles and a salad.