Recipe Courtesy of Vu Le
Crispy, sticky, and packed with bold flavor, these Vietnamese Glazed Wings are the ultimate game day or party appetizer. Brined in fish sauce for depth, double-fried for crunch, and tossed in a sweet, garlicky glaze with a kick of lime and Thai chiles, they deliver the perfect balance of savory, sweet, and spicy. Garnished with cilantro, fried garlic, and fresh lime, these wings are a must-try dish that will impress any crowd.
Vietnamese Glazed Wings
Makes 4 servings
Ingredients
CHICKEN WINGS
- 3 cups warm water
- 3 tablespoons sugar
- 1 tablespoon kosher salt
- 1 tablespoon fish sauce
- 1½ teaspoons MSG (optional)
- 3 pounds chicken wings (split)
BATTER
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon turmeric (optional)
- 1 teaspoon chicken bouillon powder
- 1 teaspoon gochugaru or cayenne pepper
- ½ teaspoon baking powder
- ¼ cup cornstarch
- Carbonated water (about 2 ounces)
FISH SAUCE GLAZE
- 3 tablespoons water
- 3 tablespoons fish sauce
- 2 tablespoons lime juice
- ¼ cup sugar
- 8 garlic cloves, minced
- 1 to 2 Thai chiles, minced (optional)
- 2 tablespoons butter (room temperature)
- Peanut oil, for frying
- Serve with lime, cilantro, fried garlic, and sliced Thai chiles
Instructions
- For wings: In a large bowl, combine 3 cups water, sugar, salt, fish sauce, and MSG, if using, whisking until dissolved. Place wings in the brine; cover and refrigerate for at least an hour (overnight for best results).
- For fry batter: In a large bowl, combine garlic powder, onion powder, turmeric, if using, bouillon powder, gochugaru, baking powder, and cornstarch. Slowly pour in some of the carbonated water and whisk well. Add more carbonated water until you get a smooth, thin pancake batter-like consistency. Add more cornstarch if needed. Pull your wings from the brine and add them to your batter; mix and coat evenly.
- For glaze: In a saucepan, combine 3 tablespoons water, fish sauce, lime juice, sugar, garlic, and chiles, if using, and cook over medium heat. Cook, stirring occasionally, until you get a thick and glossy glaze. Whisk in your butter and pull the sauce from the heat. Keep sauce warm.
- Fill a deep fryer or large cast-iron Dutch oven halfway with peanut oil, and heat over medium-high heat until a deep-fry thermometer registers 300° to 325°.
- Carefully add your evenly coated chicken wings and fry in batches for 8 to 10 minutes. Make sure you don’t overcrowd the pot, to ensure even temperature and cooking. Place cooked wings on a wire rack or paper towel-lined dish to drain the oil.
- Crank the fire up on the oil to about 375° to 400°. Fry the wings again, in batches, until golden brown and crispy, about 1 minute. Toss your wings and glaze in a large mixing bowl, and serve immediately with lime wedges, cilantro, fried garlic, and Thai chiles.
