Vietnamese Fried Wings
Vietnamese Fried Wings
Ingredients
- 1.5 kg chicken wings
- 3 tablespoons fish sauce
- 2 tablespoons sugar
- 1 tablespoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon soy sauce
- 1 tablespoon oil
- 1/2 cup cornstarch
- as needed oil, for frying
- as needed French's Potato Sticks, for serving, optional
Instructions
- 1
In a large bowl, combine the 1.5 kg chicken wings with the marinade ingredients: 3 tablespoons fish sauce, 2 tablespoons sugar, 1 tablespoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 tablespoon soy sauce, and 1 tablespoon oil.
⏱️ 5 min
- 2
Mix all ingredients thoroughly until the wings are well coated. Marinate the chicken wings for 24 hours in the refrigerator.
⏱️ 5 min
- 3
After marinating, add 1/2 cup cornstarch to the chicken wings and mix until evenly coated.
⏱️ 5 min
- 4
Let the coated chicken wings rest at room temperature for 30 minutes.
⏱️ 30 min
- 5
Heat oil in a wok or deep fryer to 350°F. Carefully place the chicken wings into the hot oil. Fry for 6-8 minutes until lightly golden.
⏱️ 7 min•🌡️ 350
- 6
Remove the wings from the oil and let them rest for 10 minutes.
⏱️ 10 min
- 7
Increase the oil temperature to 375°F. Return the partially fried wings to the hot oil. Fry for another 3-5 minutes until they are golden brown and extra crispy.
⏱️ 4 min•🌡️ 375
- 8
Remove the crispy wings from the oil. Serve immediately, optionally with French's Potato Sticks.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Vietnamese Fried Wings
- 1.5 kg chicken wings
- 3 tablespoons fish sauce
- 2 tablespoons sugar
- 1 tablespoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon soy sauce
- 1 tablespoon oil
- 1/2 cup cornstarch
- as needed oil, for frying
- as needed French's Potato Sticks, for serving, optional
Instructions
- 1
In a large bowl, combine the 1.5 kg chicken wings with the marinade ingredients: 3 tablespoons fish sauce, 2 tablespoons sugar, 1 tablespoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 tablespoon soy sauce, and 1 tablespoon oil.
⏱️ 5 min - 2
Mix all ingredients thoroughly until the wings are well coated. Marinate the chicken wings for 24 hours in the refrigerator.
⏱️ 5 min - 3
After marinating, add 1/2 cup cornstarch to the chicken wings and mix until evenly coated.
⏱️ 5 min - 4
Let the coated chicken wings rest at room temperature for 30 minutes.
⏱️ 30 min - 5
Heat oil in a wok or deep fryer to 350°F. Carefully place the chicken wings into the hot oil. Fry for 6-8 minutes until lightly golden.
⏱️ 7 min•🌡️ 350 - 6
Remove the wings from the oil and let them rest for 10 minutes.
⏱️ 10 min - 7
Increase the oil temperature to 375°F. Return the partially fried wings to the hot oil. Fry for another 3-5 minutes until they are golden brown and extra crispy.
⏱️ 4 min•🌡️ 375 - 8
Remove the crispy wings from the oil. Serve immediately, optionally with French's Potato Sticks.
⏱️ 1 min