Vietnamese Sticky Wings Recipe

Name: Vietnamese Sticky Wings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Warm Water; 1/2 cups Fish Sauce (Phu Quoc); 1/2 cups Sugar; 6 cloves Garlic, Finely Minced; 1/2 teaspoons Freshly Ground Pepper; 2 pounds Chicken Wings; 1/2 cups Rice Flour; 1/4 cups Cornstarch; 2 teaspoons Baking Soda; 1 Lime, Cut Into Wedges, For Garnish; 2 Green Chile Peppers For Garnish; Cooking Oil, Enough To Fill Frying Pot 2 Inches Deep

Servings: persons

1/2 cups Warm Water
1/2 cups Fish Sauce (Phu Quoc)
1/2 cups Sugar
6 cloves Garlic, Finely Minced
1/2 teaspoons Freshly Ground Pepper
2 pounds Chicken Wings
1/2 cups Rice Flour
1/4 cups Cornstarch
2 teaspoons Baking Soda
1 Lime, Cut Into Wedges, For Garnish
2 Green Chile Peppers For Garnish
Cooking Oil, Enough To Fill Frying Pot 2 Inches Deep

1
Note recipe requires at least 8 hours of marinating so plan ahead.
2
1.
3
For the marinade, combine water, fish sauce and sugar in a large bowl and whisk until sugar is completely dissolved.
4
Add minced garlic and pepper.
5
2.
6
Add the wings and toss to coat.
7
Cover and refrigerate overnight (at least 8 hours for the most flavor).
8
Turn them every 4 hours to make sure the wings are marinated evenly.
9
3.
10
Drain the wings by leaving them in a colander for 10 minutes.
11
Reserve the marinadeyoull use it in a bit.
12
4.
13
Sift rice flour, cornstarch, and baking soda into a mixing bowl.
14
5.
15
Fill a large pot with about 2 inches of oil.
16
Heat over medium heat.
17
Bring it to 350 F (if you dont have a thermometer, leave it on medium heat).
18
6.
19
Toss the wings, a few at a time, in flour then shake off excess flour.
20
7.
21
Add wings into the pot but dont crowd them (fry in batches if needed).
22
Fry the floured wings for about 8-10 minutes, 4 minutes on each side (8 minutes for smaller wings and 10 minutes for larger wings) until golden brown.
23
8.
24
Remove them from the pot onto a tray lined with paper towel to drain off excess oil.
25
Repeat frying the rest.
26
9.
27
Drain the garlic pieces from the marinade and deep fry them until golden brown.
28
Reserve for later.
29
10.
30
In a saucepan, simmer the marinade over medium-high heat until it becomes syrupy and dark golden in color, about 10-12 minutes.
31
11.
32
Toss the wings in the reduced sauce.
33
12.
34
Place the wings in a serving dish, sprinkle fried garlic on top, then add lime wedges and green chilies.

586

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cups Warm Water, 1/2 cups Fish Sauce (Phu Quoc), 1/2 cups Sugar, 6 cloves Garlic, Finely Minced, and more.

Yes, Vietnamese Sticky Wings falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vietnamese Sticky Wings

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions