Vietnamese Fish Sauce Wings (Cánh Gà Chiên Nước Mắm)

I. How to make?

Season the chicken wings with salt, pepper, garlic powder, and chili powder.
Let them marinate for at least 1 hour, or up to overnight for extra flavor.

In a separate bowl, mix the tapioca starch, rice flour, and baking powder. Dredge the marinated chicken wings in the flour mixture, making sure they’re well-coated.

Heat neutral oil in a deep pan to 350°F (175°C). Fry the wings for 7-8 minutes, or until they’re crispy and golden. Remove and let them rest on a wire rack.
For an extra crispy finish, fry the wings again at 375°F (190°C) for an additional 2 minutes.

Heat the neutral oil in a pan over medium heat. Add the minced garlic and cook until golden brown, then strain out the garlic (we’ll use this later for garnish).
In the same pan, add sugar and water, and cook over medium heat until the sugar dissolves.
Add the sliced Thai chillies, and fish sauce, and let it simmer for about 2 minutes until it thickens slightly.
Turn off the heat then add lime juice or vinegar, stir to combine.
Set the glaze aside.

Toss the crispy chicken wings in the fish sauce glaze, making sure they’re fully coated.
Top with the crispy fried garlic, green onion for that extra crunch and flavor kick.

In the Fridge:
If you have leftover wings that are not coated in the fish sauce glaze, let them cool completely, then store them in an airtight container in the fridge for up to 3 days. To keep them crispy, store the wings separately from the sauce.
Reheating Tip: Reheat them by baking or frying for 2-3 minutes to restore their crispiness.
Fish Sauce Glaze:
After cooking the glaze, let it cool completely, then store in an airtight container or jar in the fridge for up to 1 week.
Reheating Tip: Gently reheat it on the stove or in the microwave when you're ready to use it.

If you coat the wings in the fish sauce glaze and don't mind them losing their crispiness, store them in the fridge in an airtight container for up to 2-3 days.
The sauce will continue to soak into the chicken, making it extra flavorful.
Reheating Tip: Warm them up gently in the microwave or on the stove over low heat until they’re heated through. The sauce will have penetrated the wings, creating a tender, flavorful bite.