Vietnamese Sweet and Sticky Fish Sauce Chicken Wings 1



Fish Sauce is one of the staple condiments in Vietnamese Cuisine. Fish Sauce, an umami-rich sauce, is made from anchovies, giving it an intense salty, pungent and briny taste.

The first time I tried Vietnamese Chicken Wing is in a small Viet Café a long Beach Road, Singapore. The café is opened by a Vietnamese lady. This one of my favourite Viet café in Singapore. Almost all the dishes there are very authentic and tasty.

The wings are very flavourful – intensely sweet, salty, umami but not overpowering. Super delicious. l tried to replicate this at home and it’s a total success!

Personally, l do not like to fry my food at home. I used air-fryer instead to fry the wings. Feel free to fry it with oil.

To create this intensely flavoured wings, you need to marinate the wings in a fish-sauce brine. Do Not Marinate more than 12 hours, If not it might be overly salty. Minimum of 4 hours and maximum of 12 hours!

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Vietnamese Sweet and Sticky Fish Sauce Chicken Wings
Serves: 4 pax
Marinate the Wings
  • 12 pcs Mid Joint (Abt 500 g)
  • ½ teaspoon Salt
  • 40 ml Water
  • 50 ml Fish Sauce
  • 60 g Sugar
  • 2 tablespoon Garlic
Air Fry the Wings ( Can be substitute with oil Frying)
  • 8 tablespoons Sweet Potato Flour
  • 1 tsp Chili Powder (optional)
  • 4 tablespoon oil
Coat the Wing with Sticky Sweet Sauce
  • ½ portion of the blended marinade sauce (about 60 ml)
  • 30 ml of Water
Garnishes (Optional)
  • Any Greens
  • Pink Peppercorn
Marinate the Wings
  1. Add all the ingredients for the marinade , except the wings, in a blender and blend until smooth.
  2. Reserve half of the blended Sauce for making the Sweet sauce to coat the wings (about 60ml)
  3. In a large mixing bowl, combine the wings and the remaining marinade together.
  4. Mix well and transfer to a zip lock bag.
  5. Chill in the fridge for a minimum of 4 hours and a maximum of 12 hours.
Air-fry the wings.
  1. Preheat the Air fryer @ 200 degree Celsius
  2. Remove the wings from the bag and pat dry with Kitchen tissue
  3. In a plate, combine sweet potato flour and chili powder. Mix Well.
  4. Coat the wings evenly With the sweet potato mixture
  5. Brush the wings with oil, and air-fry the wings in batches at 200 degree Celsius for 10 mins or until golden brown (or fry in oil).
  6. Remove the ready wings from the fryer and set aside
Coat the wings with Stick Sweet Sauce
  1. Heat the reserved sauce and water in a saucepan over medium heat (Abt 30 sec)
  2. Until the sauce is reduced by half, add in the fried Wings
  3. Toss the wings in the sauce and ensure the Wings are well coated with the sauce.
  4. Transfer the wings to a serving plate and sprinkle some pink peppercorn and accompanied with some greens.



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