Fast Recipes

Vietnamese chicken wings

Australian Gourmet Traveller recipe for Vietnamese chicken wings.

By Lisa Featherby
  • Serves 4


  • 125 ml (½ cup) fish sauce
  • 135 gm (½ cup) crushed light palm sugar
  • 4 garlic cloves, pounded to a paste in a mortar and pestle
  • 2 small red chillies, finely chopped
  • 2 tsp soy sauce
  • 1 kg chicken wings
  • 400 ml sunflower oil


  • 1
    Combine fish sauce, palm sugar, garlic, chilli and soy sauce in a large bowl. Add chicken wings and toss to coat.
  • 2
    Heat oil in a wok to 170C or until shimmering, drain wings (reserve marinade) and pat dry with absorbent paper. Shallow-fry wings in batches, turning occasionally, until golden and cooked through (10 minutes; be careful, hot oil will spit). Drain on absorbent paper and transfer to a large bowl.
  • 3
    Simmer marinade in a small saucepan over medium-high heat until a light caramel colour (5 minutes). Pour onto wings and toss to combine. Serve with spring onion, bean sprouts, Vietnamese mint, lime cheeks, cucumber and steamed rice.