Fish Sauce Chicken Wings

HOW TO MAKE VIETNAMESE FISH SAUCE CHICKEN WINGS | CÁNH GÀ CHIÊN NƯỚC MẮM

Vietnamese fish sauce chicken wings are commonly fried and then marinated in fish sauce. If I were to compare it to an American dish, I’d say it’s the combination of American BBQ and honey glazed chicken. The main player in this dish isn’t the chicken but actually is the fish sauce. Fish sauce is a common ingredient you’ll be able to find in most Asian kitchens. The brand I commonly use is Viet Huong Three Crabs. You will be able to spot it at any Asian supermarket.

The chicken isn’t anything too special—I buy Costco Kirkland Signature uncooked chicken wings. The secret to making this dish is marinating the chicken the evening or day before and storing it overnight in the refrigerator. Often times, people who make this dish will prep or ‘marinate’ the chicken right before cooking it. While this won’t make any difference to your stomach, your taste buds will notice a difference. Marinating the chicken the evening or day before allows the spices time to absorb into the chicken, rather than just glazing the outside—hence the term, “marinating.”

When I’m frying anything, I use artificial sweeteners rather than real sugar. The reason is that artificial sweeteners don’t burn. The brand I use is Splenda—you can use any brand you prefer. If you don’t like to use artificial sweeteners, you can use real sugar instead.

Chicken wings marinated in fish sauce is a dish commonly served with white rice and side vegetables.

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