Cánh Gà Chiên Nước Mắm (Vietnamese Fish Sauce Chicken Wings)

Ingredients

• 2 tbsp all-purpose flour
• 2 tbsp cornstarch
• 1 tsp salt
• 0.5 tsp black pepper
• 2 lb chicken wings (Split, with tips removed)
• 1 tbsp unsalted butter
• 2 tbsp shallot (Minced; about 2 tbsp)
• 3.5 cloves garlic (Minced; source gives 3–4 cloves)
• 2 tbsp fish sauce
• 3 tbsp white granulated sugar
• 0.25 cup water
• oil (For frying; use enough to fill the pot 2–3 inches deep)
• lime wedges (For squeezing over the wings)
• green onion (Thinly sliced; optional garnish)
• cilantro (Optional garnish)
• red chili peppers (Thinly sliced; optional garnish)

Steps

1. 1

   In a large bowl, whisk together the all-purpose flour, cornstarch, salt, and pepper until evenly combined.

2. 2

   Add the chicken wings and toss until evenly coated. Let them sit for 30 minutes.

3. 3

   Meanwhile, melt the butter in a skillet over medium heat.

4. 4

   Add the minced shallot and garlic. Cook for 30 seconds, until fragrant.

5. 5

   Add the fish sauce, sugar, and water to the skillet. Simmer, stirring frequently, until the sauce is reduced by half, about 5–6 minutes. Increase the heat to medium-high if needed; maintain small bubbles. Set the sauce aside.

6. 6

   Set up the frying station: line a baking sheet with paper towels and place a cooling rack inside it.

7. 7

   In a heavy-bottomed pot, heat 2–3 inches of frying oil to 350°F (175°C).

8. 8

   Fry the wings in batches for about 6–8 minutes, depending on their size, until they reach an internal temperature of 180°F (82°C) or their juices run clear. Flats may cook faster than drumettes. Do not overcrowd the pot, and allow the oil to return to 350°F between batches.

9. 9

   Transfer the cooked wings to the prepared cooling rack, arranging them in a single layer.

10. 10

    Add the sauce and warm chicken wings to a large bowl. Toss until the wings are coated.

11. 11

    Transfer the wings to a serving plate and squeeze fresh lime juice over them.

12. 12

    If desired, garnish with thinly sliced green onion, cilantro, and thinly sliced red chili peppers.

Notes

The recipe gives no quantities for frying oil, lime wedges, or optional garnishes. The stated frying temperature is 350°F; wings are cooked to 180°F or until juices run clear.

Nutrition per serving

• main
• Vietnamese
• fried
• gluten-containing
• contains fish
• sweet-savory
• appetizer
• party food