Sticky fish sauce chicken wings- Cánh gà chiên nước mắm

By Helen Le Published: September 30, 2017

  • Prep: 15 mins
  • Cook: 20 mins
  • Ready In: 40 mins

  • Yield: 2-3 Servings

This recipe yields sticky, shiny and tasty chicken wings, but I’d only recommend it if you have an open kitchen. If your kitchen is not well-ventilated, the fish sauce smell could still be around after many hours.

  • Gather the wings in a bowl and lightly season with some salt and pepper. Add some garlic powder or grated garlic if you wish. But don’t add much salt as we will add more fish sauce later. Give it a good toss.
  • Next, heat vegetable oil in a frying pan or a wok, making sure the oil is enough to cover the wings, otherwise it could splash. When you see bubbles appear around the chopstick standing into it, reduce the heat to low. Gently drop in the wings and deep fry till golden brown. Then remove and let rest on a rack to drain off the excess oil
  • In a large wok, heat about 2 tbsp vegetable oil and fry some minced garlic till fragrant. Add 2 tbsp sugar and 4 tbsp fish sauce. Add some sriracha if you would like to extra heat. Bring to a simmer, you will get a thick and sticky sauce. Transfer to a serving plate to serve with rice or as a drinking snack.


If you would like, make the drumette which is the “upper arm” of the wing into lollipop. Grab the thin end firmly, then carefully cut through the skin surrounding the bone, then use your knife to scrape down the meat from the bone. Push the meat down to the other end. Using your fingers, pull the meat over the fat end of the bone so that it’s inside out