Vietnamese fish sauce wings, cánh gà chiên nước mắm, are crispy fried wings coated in a sticky mix of fish sauce, sugar, and garlic. The taste is strong and comforting - salty, slightly sweet, and rich from fried garlic and sauce. You eat them with your hands, a bit of rice, maybe a beer on the side.
Everyone makes theirs a little differently. Some go heavy on garlic, some add more chilli, some caramelize the sauce until it's almost candy-like. This version keeps it straightforward: crisp wings tossed in a fish sauce glaze that's sweet, salty, and topped with fried garlic. It's just enough to make you want more rice than you planned.
Tips and Notes
👩🍳 Use room-temperature wings: Cold wings can drop your oil temperature fast, making them greasy instead of crisp.
👩🍳 Double fry: It's the secret to that extra crunch. Fry once until cooked, rest, then refry until golden.
👩🍳 Fish sauce quality makes a difference: Look for a good Vietnamese brand, it adds depth without overpowering.
👩🍳 Toss quickly: Once the glaze is ready, coat the wings immediately while everything is hot, it helps the sauce cling beautifully.
👩🍳 Add the lime juice or vinegar after turning off the heat to keep the sauce from becoming too bitter.
👩🍳 Don't skip the garlic: Fried garlic bits decide 50% of the flavor. Add them at the end so they stay golden and crisp, not bitter.
👩🍳 Serve right away: These wings are best hot, when the glaze is sticky and the edges are still crisp.
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