Vietnamese Fish Sauce Chicken Wings

I grew up with these fish sauce chicken wings in Vietnam, and I swear they’ve been a part of every memory that mattered.

Family dinners, birthdays, random weeknights when my mom felt like showing love through food, these wings were always there.

They’re not just something I make now because they taste good (even though they DO taste insane); they’re comfort, they’re home, they’re everything I miss when I’m away.

Now that I’m living in the US, this is the one dish I keep going back to. Every time I cook it, the smell alone brings me back to those loud family meals where everyone’s reaching for the wings before they even hit the table.

And every time I make it for friends here, the reaction’s the same, people go from “What’s fish sauce?” to “Can you make this again tomorrow?”

These wings are crispy, savory, sweet, and just a little sticky in the best way. They’ve become my go-to potlucks, game nights, or when I just need a little taste of home.

If you know, you know…

And if you don’t yet, well… you’re about to.

What You’ll Need to Make These Fire Fish Sauce Wings

• Wings flats: I usually go with flats because they crisp up real nice and soak in the sauce like no other. But honestly, use whatever kinds of wings you love. It’s all good.
  
  
• Fish sauce: This one is a MUST. It makes these wings taste like they came straight from a Vietnamese street food stall.
  
  
• Sweet chili sauce: This is my little secret weapon… well, not a secret anymore :)) It adds that perfect sweet and makes the sauce taste next-level.
  
  
• Garlic: You’re gonna wan A LOT. Like, don’t be shy.
  
  
• Red onion: Adds a little sharpness and sweetness once it’s cooked. It also gives the dish a pop of color that makes it even more drool-worthy.
  
  
• Green onion: I always throw this in at the end for a fresh finish. It brightens up the whole dish and gives a little crunch too.

5 Easy Steps to Make These Chicken Wings

Step 1: Prep the wings

• Pat the wings dry.
• Season with salt, black pepper, and garlic powder.
• Let them chill for 15 minutes.

Step 2: Chop the veggies and mix the sauce

• Chop up red onion, green onion, and a lot of garlic.
• In a small bowl, mix fish sauce, sugar, sweet chili sauce, and a splash of water.
• Set the sauce aside.

Step 3: Coat and fry the wings

• Toss the wings in cornstarch until they’re evenly coated.
• Heat oil in a pan and fry the wings until golden, crispy both sides.
• Drain on paper towels to keep that crunch.

Step 4: Make the sauce base

• Heat a clean pan with a bit of vegetable oil.
• Add the chopped garlic and stir until golden and fragrant.
• Pour in the sauce and stir about 1 minute (or until it bubbles and thickens a bit).

Step 5: Toss and finish

• Add the crispy wings into the pan with the sauce.
• Throw in the red and green onions
• Toss everything together until coated and glossy.
• Serve hot with white rice or on its own.

How to Store Leftover Wings

• Let them cool first: Don’t throw hot wings straight into the fridge. Let them cool down to room temp so you don’t get that weird soggy texture from trapped steam.
  
• Use an airtight container: Pop them into a container with a tight lid to keep them fresh and keep the smell from taking over your whole fridge.
  
• Fridge life: The wings will stay good in the fridge up to 3 days.
  
• Reheat right: If you want to keep that crisp, reheat them in the oven or air fryer. Around 375F for 5-10 minutes should do the trick. Skip the microwave unless you’re cool with soft wings (no judgment).
  
• Don’t freeze them: Honestly, I don’t recommend freezing. The sauce and texture just don’t hold up well after thawing.

FAQs About This Recipe

1. Can I use whole chicken wings instead of just the flats?

Yes, for sure. You can use flats, drumettes, or the whole wing, whatever you’ve got on hand. Just make sure they’re all roughly the same size so they cook evenly.

2. Is there a substitute for fish sauce?

Fish sauce has a very unique flavor, but if you really need a sub, try soy sauce with a splash of lime juice. It won’t taste exactly the same, but it’ll still be tasty.

3. What can I use if I don’t have sweet chili sauce?

No worries. just mix some honey or sugar with a bit of sriracha or your favorite hot sauce. It gives you that same sweet-and-spicy vibe that makes the wings pop.

4. Can I bake or air fry the wings instead of deep frying?

Yep! If you wanna skip the oil, air frying is a great option. Bake at 400F or air fry for about 20-25 minutes, flipping halfway. They won’t be as crispy, but still SUPER good.

5. Is this dish super salty?

It has bold flavors, but it’s not overly salty. Just be sure not to go heavy on the salt in the beginning, since the fish sauce already brings a salty punch. You can always adjust to taste at the end.

6. Can I make the sauce ahead of time?

Absolutely. You can mix the sauce and chop your garlic and onions a day in advance. Just store them in the fridge in separate containers, and when it’s go-time, you’re already halfway there.