Fish Sauce Chicken Wings Vietnamese Style Recipes

VIETNAMESE CHICKEN WINGS

Steps:

• Rinse the chicken wings with cold water. Pat dry with paper towels. Transfer the chicken to a big bowl or a Ziplock bag.
• In a bowl, add the garlic, fish sauce, sugar and ground black pepper together. Stir to mix well.
• Add the marinade to the chicken wings, combine well so the chicken wings are well coated with the marinade. Marinate the chicken wings for two hours or best overnight in the refrigerator.
• Preheat oven to 400°F (207°C). Arrange the chicken wings on a baking sheet lined with parchment paper. Bake for 30 minutes or until the surface turns golden brown. Top with the crushed peanuts and cilantro and serve immediately.

FISH SAUCE CHICKEN WINGS: VIETNAMESE STYLE

Steps:

• First make the marinade. Mince the garlic with the salt. We used a garlic press and mixed the salt in. Add the warm water and let sit for 10 minutes. Add the fish sauce and sugar, stirring to dissolve.
• Place the chicken wings in a separate large bowl with ½ cup of the fish sauce mixture and toss. Marinate for 4 hours or overnight, setting aside the rest of the fish sauce mixture in the refrigerator.
• When the wings are done marinating, transfer to a colander, and let drain for 15 minutes. Mix the rice flour and cornstarch together, and toss the wings in the dry mixture until coated.
• Bake the wings at 475 degrees for 24 minutes, flipping halfway through. Halfway through the cooking time, start to make the glaze.
• Add ¼ cup of water to the reserved fish sauce mixture and transfer to a hot wok. Add the chili paste. Bring to a boil in a wok, and reduce for 1-2 minutes. Add the wings and toss to coat them in the glaze, about 1 minute.
• Serve with some refreshing sliced cucumbers on the side!

VIETNAMESE FISH SAUCE WINGS

Steps:

• For the marinate, combine water, fish sauce, and sugar in a large bowl and whisk until sugar is completely dissolved. Add chopped garlic and pepper.
• 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.
• Before you're ready to fry, bring the wings to room temperature for 30 minutes.
• Drain the wings by leaving them in a colander for 10 minutes.
• In a large pot over medium heat, fill the pot to about 3 inches of oil and bring it to 325-350 degrees F (if you don't have a thermometer, leave it on medium heat).
• Toss the wings, a few at a time, in flour mixture then shake off excess flour.
• 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.
• Transfer them to a tray lined with paper towel to drain off excess oil.
• Drain the garlic pieces from the marinate and deep fry them until golden brown. Reserve for later.
• In a saucepan, simmer the marinate over medium-high heat until it becomes syrupy and dark golden in color, about 12-15 minutes.
• Toss the wings in the reduced sauce.
• Place the wings on a serving dish, sprinkle fried garlic on top, then add lime wedges and garnish with cilantro.