Super easy Vietnamese style fish sauce chicken wings (Cánh Gà Chiên Nước Mắm) recipe. Get the most crispy & crunchy air fryer wings! Marinade based on Pok Pok's chicken wings! *Subscribe today for more delicious recipes: https://bit.ly/3mVCq78
These Vietnamese fried chicken wings are salty, sweet, & packed full of umami goodness! I tossed the wings in lemongrass, chili, and sliced onions for extra fragrance!
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FISH SAUCE CHICKEN WINGS - 2 SERVINGS
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2 lb wings (flats & drums)
1/2 cup fish sauce
1/2 cup sugar
8 garlic cloves
1 tsp salt
1/4 cup hot water
Reserve 1/4 cup of the chicken marinade
1 1/2 cups corn starch
1/2 large white onion
1 stalk lemongrass - white part only
1 Thai red chili - seeds removed
Cilantro/Green onion for topping
MARINADE
- Using a mortar & pestle, pound the garlic & salt into a paste. Alternative - use a knife and mince the garlic as finely as possible!
- Pour in the hot water and soak garlic paste for ~2 minutes. We're extracting all the garlic goodness!
- Whisk together the sugar and fish sauce until the sugar has mostly dissolved.
- Strain in the garlic water. We're not adding the actual garlic because it will burn while cooking.
- Thoroughly coat the chicken wings in the marinade, cover, & marinate in the refrigerator for 8 hours to overnight.
- Let the wings rest at room temperature for 1 hour before air frying.
- Reserve 1/4 cup of the marinade for the post fry glaze!
AROMATICS
- Slice 1/2 of a large white onion. Slice ALONG the "grain" to prevent tears.
- Lemongrass - cut off the root end, peel away the 1st-2nd layers (they tend to be extremely thick & fiberous), and cut off the green part.
- We're mainly using the white part of the lemongrass as it's the most flavorful part.
- You can use the green part to make fragrant rice! Cook rice as you normally do and toss in the lemongrass prior to cooking.
- Chop red chili into small pieces, remove seeds if you don't want the wings to be spicy.
COATING
- In a large bowl, pour in the corn starch and break it up if it's clumpy.
- Shake off as excess liquid from the chicken wings and thoroughly coat in corn starch - in batches!
- Shake off excess and let the wings rest on a wire rack for at least 15 minutes. This will allow the corn starch to stick onto the wings.
AIR FRY
- Brush a thin layer of oil onto each chicken wing - both sides!
- Depending on how big your air fryer is, you may need to work in batches.
- Very important to keep each batch to ONE layer
- Airy Fry at 360 F (182 C) for 15 minutes
- Finish air fry at 400 F (204 C) for 5 minutes or until nicely golden brown
- Check halfway and flip if necessary.
- ** There may be spots of raw corn starch on the wings. If so, brush a little more oil on those areas to get maximum crisp! **
- ** The chicken wings will release oil. If there's a pool of it in the pan, carefully pour it out before starting the next batch. **
- Rest on a clean wire rack if you're cooking in batches.
- I did two batches and the 1st batch stayed crispy while waiting for the 2nd batch to finish.
GLAZE
- Medium-high heat - add 1 tbsp oil and saute onions & lemongrass for ~1-2 minutes until fragrant
- Pour in the reserved 1/4 cup of marinade and reduce ~75% and thickened.
- Reduce it as much as possible otherwise, the wings will get soggy.
- Toss back in the chicken wings and thoroughly coat.
- **SERVE IMMEDIATELY for maximum crisp&crunch!**
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