Canh Ga Chien Nuoc Mam (Vietnamese Fish Sauce Chicken Wings)
Crispy fried chicken wings tossed in a sticky caramel glaze of fish sauce, sugar, garlic and chilli. The Vietnamese street-food favourite, with an air-fryer option.
Ingredients
Pantry bits
- 1kg chicken wings, separated into drumettes and wingettes, tips removed
- 1 tbsp fish sauce, for the marinade
- 1/2 tsp ground black pepper
- 2 garlic cloves, finely grated
- 1/2 cup (75g) potato starch or cornflour
- Neutral oil, for deep-frying
- Glaze: 1/4 cup (60ml) fish sauce, 1/4 cup (55g) sugar and 2 tbsp water
- 6 garlic cloves, finely chopped, for the glaze
- 1-2 bird's eye chillies, thinly sliced
- 2 spring onions, sliced, to serve
Instructions
- Pat the wings very dry with paper towel. Toss them with the 1 tbsp fish sauce, pepper and grated garlic and marinate for 30 minutes at room temperature, or up to overnight in the fridge.
- Add the potato starch to the wings and toss until evenly coated, then shake off the excess.
- Heat the oil in a wok or heavy saucepan to 170°C. Fry the wings in batches for 8-10 minutes, turning, until golden and cooked through (75°C at the thickest part). Drain on a wire rack. For extra crunch, fry them again at 190°C for 1-2 minutes.
- In a large clean wok or frying pan, heat 1 tbsp oil over medium heat. Fry the chopped garlic for about 1 minute until pale golden, then add the chilli, fish sauce, sugar and water.
- Simmer, stirring, for 2-3 minutes until the glaze turns syrupy and the bubbles get bigger and slower. It thickens more as it cools, so don't let it get too dark.
- Add the wings and toss over the heat for 30-60 seconds until they are evenly coated and sticky. Scatter with spring onion and serve straight away.
About this dish
Canh ga chien nuoc mam (cánh gà chiên nước mắm) are crispy wings in a glossy, salty-sweet fish sauce glaze. You will find them at Vietnamese beer gardens, family dinners and on Vietnamese restaurant menus across Australia. They are always the first plate to empty.
The glaze is just fish sauce, sugar, garlic and chilli, bubbled down until syrupy. Cooking takes away the sharp smell and leaves a rich, savoury caramel. It is the same family of flavours as ca chien nuoc mam (crispy fish in fish sauce glaze) and tom rim. For a dipping sauce on the side, make our nuoc cham.
Tips for the best result
- Dry wings fry crisper. If you have time, leave them uncovered in the fridge for a few hours before coating.
- Potato starch gives a light, glassy crunch that holds up under the glaze.
- Have the wings ready before you make the glaze. Toss them while both are hot so the glaze coats evenly.
Substitutions
- Air fryer: after coating, spray or toss the wings with 1 tbsp oil and cook at 200°C for 20-25 minutes, turning halfway, until crisp. Glaze as above.
- Oven: bake the coated wings on a rack over a tray at 220°C for 35-40 minutes, turning once.
- Sugar: grated palm sugar or brown sugar gives a deeper caramel flavour.
- Butter: some cooks stir 1 tbsp butter into the glaze at the end for extra richness.
Storage and reheating
These are best eaten straight away. Leftovers keep in the fridge for up to 3 days; reheat in an air fryer or a 200°C oven for 6-8 minutes until hot and crisp.
Fish sauce wings FAQs
Do fish sauce wings taste fishy?
No. Once fish sauce is cooked with sugar and garlic, the fishy smell disappears and you are left with a deep, savoury caramel flavour.
What fish sauce should I use?
A good-quality Vietnamese or Thai fish sauce made from anchovies and salt. Premium "first press" fish sauces are stronger, so you may want to use a little less.
Can I make them ahead for a party?
Fry the wings up to a few hours ahead and leave them on a rack. Just before serving, re-fry or air-fry them for a few minutes to re-crisp, then toss in freshly made glaze.
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