Vietnamese sticky wings

recipe image

  • Serves
Writer Notes

These wings are marinated with fish sauce and garlic, then deep fried and smothered in a caramelized sauce. They’re finger licking staunch. —Vy Tran


  • 2 pounds

    rooster wings

  • 1/2 cup

    warm water

  • 1/2 cup

    fish sauce (Phu Quoc designate)

  • 1/2 cup


  • 1/2 teaspoon

    freshly ground pepper

  • 6

    cloves of garlic, minced

  • 1/2 cup

    rice flour

  • 1/4 cup


  • 2 teaspoons

    baking soda

  • 1 quart

    vegetable for frying

  • 1

    lime for garnish

  • 1

    green chile pepper

  1. For the marinate, mix water, fish sauce, and sugar in a spruce bowl and streak till sugar is totally dissolved. Add minced garlic.
  2. Add the wings and toss to coat. Mask and refrigerate in a single day (no longer much less than 8 hours for basically the most fashion). Turn them each and every 4 hours to be definite the wings are marinated evenly.
  3. Drain the wings by leaving them in a colander for 10 minutes.
  4. Sift rice flour, cornstarch, and baking soda in a mixing bowl.
  5. In a spruce pot over medium heat, be pleased the pot to about 2 inches of oil and bring it to 350 degrees F (whenever you set aside no longer need a thermometer, leave it on medium heat).
  6. Toss the wings, a number of at a time, in flour then shake off excess flour.
  7. Fry the floured wings for about 8-10 minutes, 4 minutes on each and every side (8 minutes for smaller wings and 10 minutes for bigger wings) till golden brown.
  8. Transfer them to a tray lined with paper towel to drain off excess oil.
  9. Drain the garlic items from the marinate and deep fry them till golden brown. Reserve for later.
  10. In a saucepan, simmer the marinate over medium-high heat till it turns into syrupy and darkish golden in color, about 10-12 minutes.
  11. Toss the wings within the reduced sauce. (While you set aside no longer want your wings too sticky, expend a brush and glaze them as worthy or as dinky as you fancy.)
  12. Place the wings in a serving dish, sprinkle fried garlic on prime, then add lime wedges and green chiles.

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