Vietnamese Fish Sauce Wings (Cánh Gà Chiên Nước Mắm)
If I had to choose one dish to eat for the rest of my life… it might just be this. Crispy, golden fried chicken wings coated in a sticky, sweet, umami-packed Vietnamese fish sauce caramel glaze.
These wings are my all-time favorite—and I don’t say that lightly. I’ve made them more times than I can count, and every time, they hit that perfect balance of salty, sweet, garlicky, crispy goodness.
They’re like Bonchon wings—but fully loaded with Vietnamese flavor.
Why Vietnamese Fish Sauce Wings Are So Popular
You’ll find variations of cánh gà chiên nước mắm all over Vietnam, from street vendors to family kitchens. They're especially popular in Southern Vietnam, where sweet-savory flavors and fish sauce-based glazes are a staple.
What makes them so special? It’s that signature glaze.
Vietnamese fish sauce caramel is deeply savory with just enough sweetness to balance the funk. And when you toss it with ultra-crispy double-fried wings, magic happens.
My Personal Twist
As a lifelong wing fanatic, I’ve tried every style you can imagine—buffalo, honey garlic, Korean fried chicken. But once I started making these Vietnamese-style wings at home, it became my signature dish.
I like to use whole wings, break them down myself, and marinate them overnight to keep them extra juicy. I also use rice flour for a lighter, crispier coating—and always go for a double fry to get that restaurant-level crunch at home.
Ingredients
For the Wings:
2 lbs chicken wings (or wingettes/drummettes)
1 tbsp rice wine
1 tsp salt
1 tsp sugar
¼ tsp white pepper
1 tsp granulated garlic
1 tbsp cornstarch
1 tbsp fish sauce (for that deep umami)
1 whole egg
1 ½ - 2 cups rice flour (or substitute with tapioca or cornstarch)
Oil for frying
For the Fish Sauce Caramel Glaze:
4 tbsp sugar
Splash of coconut water (or regular water)
2 tbsp fish sauce
2 garlic clove, smashed
Garnish (optional but encouraged):
Sliced red chili
Scallions
Crispy fried garlic
Step-by-Step Instructions
🧂 1. Prep & Marinate the Wings
Break down whole chicken wings into flats and drums by cutting at the joints. You can also use pre-cut wingettes if you prefer.
In a bowl, combine:
Salt
Sugar
White pepper
Grated ginger
Rice wine
Fish sauce
Cornflour
Toss wings until coated. Cover and marinate for at least 2-3 hours, but overnight is best. This velveting step helps tenderize the meat, eliminates any unwanted chicken flavor, and locks in that savory goodness.
🥚 2. Coat the Wings
After marinating, crack in 1 egg and mix well to coat the wings.
Then, dredge each wing in rice flour (or your preferred starch), shaking off any excess. Rice flour gives the wings a light, shatteringly crisp texture once fried.
🍳 3. Fry the Wings (Double Fry Method)
First Fry:
Heat oil to 350°F / 175°C. Fry the wings in batches for about 6–9 minutes, depending on size, until lightly golden. Remove and let rest for 5 minutes.
Second Fry:
Increase oil temp to 375°F / 190°C. Drop the wings back in for another 1–2 minutes until deeply golden and ultra crispy.
This double fry is the key to that crackly texture Vietnamese fried chicken is known for.
🍯 4. Make the Fish Sauce Caramel Glaze
In a small saucepan:
Melt the sugar with a splash of coconut water over medium heat.
Let it bubble and caramelize into a light amber color.
Stir in fish sauce and smashed garlic.
Simmer for 2–3 minutes until it thickens into a sticky, golden glaze. Turn off the heat and set aside.
🌀 5. Toss & Garnish
Place the hot fried wings in a large bowl. Drizzle a few spoonfuls of the fish sauce caramel glaze over them and toss to coat.
Top with sliced red chili, scallions, and crispy garlic for that extra punch.