I dug through my grandmother’s notes to recreate a Tamarind chicken wings recipe that hinges on one unusual pantry ingredient most cooks overlook.

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I love sneaking bold flavors into simple comfort food, and these Vietnamese Fish Sauce Chicken Wings are my favorite little surprise. I still remember the first time I paired chicken wings with fish sauce and garlic, it sounded weird but the sweet, savory, sticky combo totally won me over.

I call it Fish Sauce Chicken when I’m bragging, and I often tuck it into roundups of Vietnam Chicken Recipes because it refuses to be forgettable. It’s messy, a bit loud on the plate and will have friends asking for more even if you pretend you made it by accident.

Ingredients

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Chicken wings: Rich in protein and fat, gives juicy meaty base and crispy skin when cooked.
Fish sauce: Fermented fish umami, salty punch, almost zero calories, amps savory depth.
Sugar: Sweetener that balances salt, helps caramelize the glaze, simple carbs boost.
Garlic: Pungent aromatic, gives sharp savory bite, contains antioxidants and immune perks.
Lime juice: Adds bright acidity, freshens rich wings, small vitamin C boost, cuts fattiness.
Scallions: Green bite, mild onion flavor, adds freshness and color, tiny fiber.
Thai chilies: Small but fiery, brings heat and citrusy notes, capsaicin may boost metabolism.
Toasted sesame seeds: Toasted seeds for nutty crunch, give aroma and healthy unsaturated fats.

Ingredient Quantities

2 lb (900 g) chicken wings, tips removed

3 tbsp fish sauce (preferably Vietnamese)

3 tbsp granulated sugar or palm sugar

3 tbsp water

1 tbsp light soy sauce (optional)

4 cloves garlic, minced

1 small shallot, finely minced

1/2 tsp freshly ground black pepper

1 tbsp cornstarch

1 tbsp neutral oil (vegetable or canola)

1 tbsp lime juice (optional)

1 tbsp toasted sesame seeds, for garnish

2 scallions, thinly sliced, for garnish

1–2 Thai chilies or small red chiles, sliced, optional

How to Make this

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1. Pat the 2 lb chicken wings dry and trim tips if not already removed, season lightly with the 1/2 tsp freshly ground black pepper.

2. Make the marinade: in a bowl combine 3 tbsp fish sauce, 3 tbsp granulated or palm sugar, 2 tbsp of the 3 tbsp water (save 1 tbsp for the cornstarch slurry), 1 tbsp light soy sauce if using, 4 cloves minced garlic, 1 small minced shallot. Stir until the sugar mostly dissolves, it should smell sweet and savory.

3. Put the wings in the marinade, toss to coat, cover and chill for 20 to 30 minutes at room temperature or up to 2 hours in the fridge. Dont leave them all day or they can get too salty.

4. When ready, reserve the marinade (you will cook it), pat the wings dry again with paper towels. Heat 1 tbsp neutral oil in a large skillet over medium high heat until shimmering.

5. Place wings in a single layer, dont crowd the pan, and brown about 5 to 7 minutes per side until golden and mostly cooked through. Work in batches if needed.

6. Pour the reserved marinade into the pan with the browned wings, reduce heat to medium low and simmer gently 6 to 8 minutes so the chicken finishes cooking and the sugar dissolves into a sauce.

7. Make a slurry with the 1 tbsp cornstarch and the 1 tbsp reserved water, stir until smooth. Add the slurry to the pan and stir constantly for 1 to 2 minutes until the sauce thickens into a sticky glaze that clings to the wings. If it looks too thin, simmer a bit longer, if it gets too thick add a splash of water.

8. Turn the heat up for 30 seconds to encourage light caramelization but watch it closely so the sugar does not burn. Remove from heat and stir in 1 tbsp lime juice if you want a bright finish.

9. Transfer wings to a serving plate and garnish with 1 tbsp toasted sesame seeds, thinly sliced scallions and 1 or 2 sliced Thai chiles if you like heat. Serve hot and enjoy the sweet, savory, sticky goodness.

Equipment Needed

1. Large mixing bowl for the marinade and tossing the wings
2. Measuring spoons including a 1 tablespoon measure and a small measuring cup for water
3. Cutting board and a sharp chef knife for trimming tips and mincing garlic and shallot
4. Paper towels or a clean kitchen towel to pat the wings dry
5. Large heavy skillet or frying pan for browning and simmering
6. Tongs or a sturdy spatula to flip and stir the wings
7. Small bowl plus a fork or small whisk to make the cornstarch slurry
8. Serving plate and a spoon or tongs to transfer and garnish before serving

FAQ

Can I skip the fish sauce or use regular soy sauce instead? Yes you can use soy sauce if you must, but it wont taste the same. Fish sauce gives that salty umami that makes this recipe sing, so if possible try to use at least some fish sauce and reduce added salt elsewhere.

How do I get the skin crispy? Pat the wings very dry, toss with the cornstarch and a little oil, then roast at a high temp 425 F (220 C) until golden, about 30 to 35 minutes, turning once. An air fryer works great too, same idea. Moisture is the enemy so dry them well.

Can I make these ahead of time? Yep, you can marinate the wings up to 24 hours in the fridge. Cook them just before serving for best texture. If you need to reheat do it in a hot oven so the skin gets crisp again, about 8 to 10 minutes at 400 F (200 C).

What if the sauce is too salty or too sweet? Taste and adjust. If too salty add a little sugar or a splash more water and a squeeze of lime. If too sweet add a splash more fish sauce or some lime juice to balance. Small tweaks make a big difference.

How spicy are these and how do I change the heat? The recipe is mild unless you add the Thai chilies. To boost heat add sliced chilies, chili flakes, or a dash of hot sauce. To keep it mild just skip the chilies entirely.

Can I use other chicken pieces like drumsticks or thighs? Yes you can, but cooking times change. Smaller wings take about 30 to 35 minutes at 425 F, drumsticks and bone in thighs need extra time until an internal temp of 165 F. Cut larger pieces into similar sizes if you want even cooking.

Vietnamese Fish Sauce Chicken Wings Recipe Substitutions and Variations

Fish sauce: try 1) soy sauce plus a squeeze of lime and a pinch of sugar to mimic the salty umami, works pretty well; 2) tamari for a gluten free swap, a bit less salty; 3) coconut aminos for a milder, slightly sweeter, soy free option.
Sugar (granulated or palm): use 1) brown sugar 1:1 for a bit of molasses flavor; 2) honey or maple syrup at about 3/4 the amount and reduce the water a touch; 3) coconut sugar 1:1 for a less sweet, more caramel note.
Cornstarch: swap with 1) arrowroot powder 1:1 for a clear glossy glaze; 2) potato starch 1:1, great at high heat; 3) all purpose flour at about double the cornstarch amount, it will thicken but be cloudier.
Lime juice: substitute with 1) lemon juice 1:1, nearly identical brightness; 2) rice vinegar, use about half the amount to match acidity; 3) a little tamarind paste diluted (start with 1/2 to 1 tsp) for tangy sweet complexity.

Pro Tips

1) Pat the wings bone dry with paper towels, like really dry. Moisture = steaming not crisp, so dont crowd the pan or you’ll end up with soggy skin. If youre cooking in batches keep finished wings in a warm oven so they stay crisp while the rest finish.

2) Watch the marinating time, fish sauce is salty so long sits make them too salty. If you need to prep ahead, cut the fish sauce down or rinse and re-dry the wings briefly before cooking. And always bring the reserved marinade to a full boil for at least a minute before using it, that kills any raw chicken bacteria.

3) Make the cornstarch slurry smooth and add it slowly while stirring, small amounts at a time. The glaze can go from perfect to gluey or burnt super fast, so if it gets too thick add a splash of hot water, if it starts to scorch take the pan off the heat for a few seconds and stir.

4) Finish smart: a quick squeeze of lime at the end brightens things up more than youd expect, and toasting sesame seeds separately gives better flavor and avoids them burning in the pan. Use an instant-read thermometer if youre unsure, wings are done at 165 F.

Vietnamese Fish Sauce Chicken Wings Recipe

Recipe by Pho Tsventsi

0.0 from 0 votes

I dug through my grandmother's notes to recreate a Tamarind chicken wings recipe that hinges on one unusual pantry ingredient most cooks overlook.

Servings

servings

Calories

494

kcal

Equipment: 1. Large mixing bowl for the marinade and tossing the wings
2. Measuring spoons including a 1 tablespoon measure and a small measuring cup for water
3. Cutting board and a sharp chef knife for trimming tips and mincing garlic and shallot
4. Paper towels or a clean kitchen towel to pat the wings dry
5. Large heavy skillet or frying pan for browning and simmering
6. Tongs or a sturdy spatula to flip and stir the wings
7. Small bowl plus a fork or small whisk to make the cornstarch slurry
8. Serving plate and a spoon or tongs to transfer and garnish before serving

Ingredients

2 lb (900 g) chicken wings, tips removed
3 tbsp fish sauce (preferably Vietnamese)
3 tbsp granulated sugar or palm sugar
3 tbsp water
1 tbsp light soy sauce (optional)
4 cloves garlic, minced
1 small shallot, finely minced
1/2 tsp freshly ground black pepper
1 tbsp cornstarch
1 tbsp neutral oil (vegetable or canola)
1 tbsp lime juice (optional)
1 tbsp toasted sesame seeds, for garnish
2 scallions, thinly sliced, for garnish
1–2 Thai chilies or small red chiles, sliced, optional

Directions

Pat the 2 lb chicken wings dry and trim tips if not already removed, season lightly with the 1/2 tsp freshly ground black pepper.
Make the marinade: in a bowl combine 3 tbsp fish sauce, 3 tbsp granulated or palm sugar, 2 tbsp of the 3 tbsp water (save 1 tbsp for the cornstarch slurry), 1 tbsp light soy sauce if using, 4 cloves minced garlic, 1 small minced shallot. Stir until the sugar mostly dissolves, it should smell sweet and savory.
Put the wings in the marinade, toss to coat, cover and chill for 20 to 30 minutes at room temperature or up to 2 hours in the fridge. Dont leave them all day or they can get too salty.
When ready, reserve the marinade (you will cook it), pat the wings dry again with paper towels. Heat 1 tbsp neutral oil in a large skillet over medium high heat until shimmering.
Place wings in a single layer, dont crowd the pan, and brown about 5 to 7 minutes per side until golden and mostly cooked through. Work in batches if needed.
Pour the reserved marinade into the pan with the browned wings, reduce heat to medium low and simmer gently 6 to 8 minutes so the chicken finishes cooking and the sugar dissolves into a sauce.
Make a slurry with the 1 tbsp cornstarch and the 1 tbsp reserved water, stir until smooth. Add the slurry to the pan and stir constantly for 1 to 2 minutes until the sauce thickens into a sticky glaze that clings to the wings. If it looks too thin, simmer a bit longer, if it gets too thick add a splash of water.
Turn the heat up for 30 seconds to encourage light caramelization but watch it closely so the sugar does not burn. Remove from heat and stir in 1 tbsp lime juice if you want a bright finish.
Transfer wings to a serving plate and garnish with 1 tbsp toasted sesame seeds, thinly sliced scallions and 1 or 2 sliced Thai chiles if you like heat. Serve hot and enjoy the sweet, savory, sticky goodness.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.