March 2, 2019

Fish Sauce Wings – Vietnamese Restaurant Recipe

4.9/5 - (9 votes)

Fish sauce wings? Sounds a bit strange right? You might have never heard of it before unless you’ve been to one of the few Vietnamese places that served them. It’s actually a really amazing dish.

In fact, it is absolutely one of my son’s favorites! And he can never get enough of it.

The dish is actually quite simple, but there are a few key steps you must follow to get the long lasting crispy skins.

The fish sauce wings recipe I’m showing you today is based on a restaurant recipe. This was a highly popular dish in my restaurant and you’ll soon find out why if you follow the exact steps that I will be showing below.

If you have not tried fish sauce before, then this recipe will be the perfect introduction to the Vietnamese’s staple seasoning.

In this dish, the flavor and aroma is not too overwhelming, but will give a strong enough kick to get you on the road to fish sauce addiction!

For fish sauce lovers, you cannot miss out on this wings recipe! It is very easy to follow and the end reward will be highly addictive as the sauce will add a new sensation to this already popular finger food.

I hope everyone is ready! We’re going to start the Vietnamese culinary journey now!

You can also watch the Fish Sauce Wings video instructions below:

Serving

3-4

Ingredients (1 Soupspoon = 1.5 Tbsp)

3.5 lbs (~1.6 kgs) Wings
1 Bell Pepper
1/2 Onion
1 Tsp Ground Pepper
2 Soupspoon Hot Water
2 Soupspoon Fried Shallots
1.5 Soupspoon Sugar
2 Soupspoon Fish Sauce
1 Tsp Seasame Oil
1 Tsp Vinegar
1-2 Cup Cornstarch (optional)

Directions

1. First, we prepare the sauce. Add the warm water in a small bowl. Add sugar, fish sauce, pepper, sesame oil, and vinegar. Mix well.

2. For crispier wings, coat them in cornstarch. If you do not want to use flour, make sure you dry the wings thoroughly. If you have jumpo wings, make a shallow cut on each to ensure the meat is well cooked.

3. Heat up oil in pan to about 375 F (190 C) and add wings.

4. Tips: To make the wings crispy and last longer we are going to double fry these wings. This will make them stay crispy longer.

5. Depending on the size of your pan, you can split the wings into multiple batches for frying. First, we’ll fry them for 9 minutes. These are jumbo wings, so if you have smaller wings, reduce the frying time to 6 minutes.

6. Take out the initial batch and fry the rest.

7. Once all of them are fried, we will fry them a second time, starting with the first batch. This time, we’ll fry them for 4-5 minutes. Check one of the wings to make sure the meat is thoroughly cooked on the inside.

8. Dice the onion and bell pepper.

9. Prepare a pan and sauté the onion. Once it is slightly brown, add in the bell pepper and stir.

10. Add in wings, fried shallots, and 3 soupspoon of the sauce. You can buy the fried shallots at Vietnamese supermarkets or you can make your own by slicing the shallots and fry until golden brown.

11. Quickly stir fried the mix for about 7 seconds and turn off heat.