Vietnamese Fish Sauce Wings

Category: Vietnamese

Ingredients

2lbs chicken wings, flats and drums separated

For the seasoning

1 tsp garlic powder

1 tsp onion powder

1 tsp white pepper

1 tsp salt

For the coating

3 tbsp cornflour/cornstarch

3 tbsp tapioca starch, or just more cornflour/cornstarch

1/2 tsp baking soda

For the sauce

3 tbsp soft brown sugar, or palm sugar

3 cloves garlic, minced

2 limes, juiced

3 tbsp fish sauce

50ml water

1 red chilli, finely chopped

Handful of fresh coriander, finely chopped

Instructions

Marinate the wings: In a large bowl, combine the chicken wings with the seasonings listed and toss to coat evenly. Marinate for at least 15 minutes, or longer minutes for a deeper flavour.

Prepare the sauce: While the wings marinate, mix together the brown sugar (or palm sugar) with garlic in a pestle and mortar, until it forms a paste. Add in the chopped chillies, fresh coriander, followed by fish sauce, lime juice and water. Taste and adjust depending on preference. Set aside for later.

Coat the wings: In a separate bowl, whisk together tapioca starch, cornstarch, and baking soda. Dredge the wings in the starch mixture, ensuring they are evenly coated. Shake off any excess coating.

Air fry the chicken: Preheat your air fryer to 200°C (400°F). Lightly spray the air fryer basket with cooking spray or line with baking parchment. Arrange the coated chicken wings in a single layer in the basket, leaving space between each piece for even air circulation.

Cook for 15-20 minutes, or until golden brown and crispy. Flip the wings halfway through cooking to ensure even browning.‍
Toss in sauce: Once cooked, remove the chicken wings from the air fryer and toss them immediately in the prepared sauce to coat them lightly. Be careful not to over-toss or the wings will lose their crispiness.

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