Everyone loves fried chicken wings. Coming from a Vietnamese household, we created our own version with nouc mam or fish sauce. The crispy wings are tossed with a salty and sweet glaze made from fish sauce and butter. The wings are addictive and guarantee to be a hit at your next football party. We paired these wings with pandan waffle to make a delectable Sunday brunch dish.

The recipe is rated easy and takes approximately 30 minutes to prepare.

Ingredients

2 lb of chicken wings

1 cup of cornstarch

1 egg

2 scallions (white end parts), chopped

8 cloves of galic, minced

¼ of a yellow onion, diced

1 ½ tablespoons of butter

¼ cup of sugar

¼ cup of nouc mam or fish sauce for the glaze and 1 teaspoon for the marinade

sea salt

cracked pepper

vegetable oil for deep frying

Directions

Wash the chicken wings with 1 tablespoon of sea salt to clean the smell and any slime off the skin. Mix well and rinse with water.

Cut a slit through each chicken wing. This will help the marinade absorb the meat much quicker and also for shorter cooking time.

Add 1 teaspoon of cracked pepper, ½ teaspoon of sea salt and 1 teaspoon of fish sauce to the chicken. Mix well to incorporate the marinade.

Add 1 whole egg to the chicken and mix.

Add 1 cup of cornstarch and mix well. The corn starch will help make the chicken crispier. Let the chicken rest in the fridge for at least ½ hour.

Shake off the excess flour and fry the chicken wings until they are crispy. This took about 10 minutes in our deep fryer.

Create the sauce by melting 1 and ½ a tablespoons of butter in a pan on medium heat. Brown the onions, garlic and scallions in the melted butter.

Add ¼ cup of fish sauce, ¼ cup of sugar and 1 teaspoon of cracked pepper. Stir to melt the sugar and turn off the heat.

Toss the fried chicken wings with the sauce to evenly coat the wings. 

Serve immediately.

When paired with pandan waffle, the fried chicken wings make an excellent chicken and waffle dish for breakfast. Check back next week for the pandan waffle recipe.

For more recipes, visit our EAT page or Recipe Index.

Authors: Hung Nguyen and Chau Hoang