Serves 2
45 min
Vietnamese Sticky Wings
Recipe GLPRf91f5479001e43
Crispy fried chicken wings coated in a savory-sweet caramelized sauce with garlic, fish sauce, and fresh lime juice. The wings are first tossed in a seasoned rice flour and cornstarch mixture, then deep-fried until golden and crunchy. They're finished with a glossy glaze made from sugar, fish sauce, and minced garlic, creating an irresistible sticky texture. Garnished with fresh lime and sliced green chile for brightness and heat.
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Ingredients
2 pounds chicken wings
1/2 cup rice flour
1/4 cup cornstarch
1/2 teaspoon freshly ground black pepper
2 teaspoons baking soda
1 quart vegetable oil for frying
1/2 cup fish sauce
1/2 cup sugar
6 cloves garlic, minced
1/2 cup warm water
1 lime, cut into wedges for garnish
1 green chile pepper, sliced thin
Directions
Pat the chicken wings dry with paper towels to remove excess moisture. This helps achieve a crispier coating when fried.
In a shallow bowl, combine the rice flour, cornstarch, baking soda, and ground black pepper. Mix well to distribute the ingredients evenly.
Toss the chicken wings in the flour mixture, coating them thoroughly on all sides. Shake off any excess coating and set the wings aside.
Heat the vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C). The oil should be deep enough to fully submerge the wings.
Working in batches to avoid overcrowding, carefully place the coated wings into the hot oil. Fry for 12-15 minutes, stirring occasionally, until the wings are golden brown and crispy on the outside and cooked through (internal temperature of 165°F). Drain on paper towels.
In a small saucepan over medium heat, combine the fish sauce, sugar, minced garlic, and warm water. Stir constantly until the sugar dissolves completely, about 2-3 minutes. Let the mixture simmer gently for another 2-3 minutes until it becomes slightly thickened and glossy.
Place the fried wings in a large bowl and pour the hot sauce over them. Toss gently but thoroughly to coat all wings evenly with the sticky glaze.
Transfer the glazed wings to a serving platter. Garnish with fresh lime wedges and sliced green chile peppers. Serve immediately while the coating is still sticky and warm.
