Fish Sauce Chicken Wings: Vietnamese Style
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chicken wings braised in a savory-umami sauce made with fish sauce, garlic, and chili paste, finished with a crispy rice flour coating. These wings have the bold, funky depth of Vietnamese cooking. Serve as a main course with rice or as an appetizer.
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Nutrition & ingredients
Ingredients
serves 6- 8 garlic cloves ((finely chopped))
- ⅛ teaspoon salt
- ¼ cup warm water
- ¼-½ cup fish sauce
- ½ cup superfine sugar
- 1½ pounds chicken wings ((about 12 wings, split at the joint; discard the wingtips))
- ⅔ cup rice flour
- 2 tablespoons cornstarch
- ¼ cup water
- 1-2 teaspoons Thai chili paste ((naam phrik pao))
At a glance
PER SERVING · TIME 395M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 6h
- Cook
- 35m
- Sodium
- 1581mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 285mg
- Calcium
- 26mg
- Iron
- 0.77mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 360M
- SODIUM
- 1581MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.