Super Easy Fish Sauce Wings. Fish sauce chicken wings are the bomb! Super crispy naked air fryer chicken wings, pub style. Toss them with salt and pepper or go all out and douse them in a salty, sweet, tangy Vietnamese fish sauce that's finger licking good.

If you're making wings for Super Bowl Sunday, you've probably got a lot of mouths to feeds. Check out our super easy sweet and sticky BBQ chicken wings with fish sauce. This gluten-free recipe is a real crowd pleaser at any summer barbecue. You can cook Super Easy Fish Sauce Wings using 9 ingredients and 19 steps. Here is how you cook that.

Ingredients of Super Easy Fish Sauce Wings

It's of Marinade.
You need 2 pounds of chicken wing flats.
Prepare 2 of Tbl. Fish Sauce.
You need 1 of garlic powder (optional).
It's 1 of ground black/white pepper.
It's 1 of salt.
You need of Cooking.
Prepare 1 of corn starch or rice flour.
Prepare of Oil.

Fish sauce chicken wings are right up there with fried chicken wings and buffalo wings using an epic flavor agent for these yummy fish sauce chicken Add the fish sauce and sugar, stirring to dissolve. Place the chicken wings in a separate large bowl with ½ cup of the fish sauce mixture and toss. You see this on every Vietnamese restaurant menu. My shortcut ingredient is lemon-lime flavored soda.

Super Easy Fish Sauce Wings instructions

Get chicken portions or flats. Trust me on this. It's the middle part of a chicken wing. If you want to deep fry instead of pan frying, it may not matter, and you can use the drums also, but we are pan frying here, flats make it easy..
This is how I buy them here..
Now use a little salt, some pepper, and garlic powder, I just sprinkle it on one side. It will mixed in, so no need to do both sides. Not too much salt, fish sauce has salt in it also..
This is the fish sauce I use, but use what you like..
Now, we want the fish sauce in constant contact with the wings. I find a locking plastic bag works the best for this. Put your wings in, add about 2 to 3 tablespoons of fish sauce. 1 Tbl. per pound of wings give or take. Massage the wings to distribute the sauce and seasoning..
Here you can see the fish sauce all up in the wings. Place in refrigerator until needed. 1-3 hours typically..
After marinade time had elapsed, and you're ready to fry these, set about a 1/4 inch of oil in a skillet. Heat to mediumish. Not super hot. You basically want the oil to come up about half way on the flats..
Here is my setting, that just happened to work fine for me..
Now pull out the wings, and set on a paper towel.
Place another paper towel on top, pat dry..
Here is my pile, all patted dry.
Now take 1 batch worth of wings, not all of them, and place in a bowl..
Put some corn starch/rice flour on them.
Mix them to cover with the corn starch/rice flour.
Now we want to remove anything that is extra, we just want a light coating. I use a fine mesh strainer, and just bounce a couple at a time until the extra falls off.
Now place them in the hot oil (very carefully) the pretty side, or top side, down. This is why we are using flats, less oil, even frying. You don't get that with drums..
Fry for 4 minutes.
Flip each over, cook 3 minutes.
Remove to drain, cook other batches the same way. I will usually do the coating, and ready the next batch while one is frying. Doing the coating to early will make it gummy..

Pok Pok • Portland, ORChef-owner Andy Ricker, who takes annual trips to Southeast Asia, first tried fish sauce wings at a roadside stand in Saigon. He scribbled down his guess at the ingredients on a paper napkin, which he carried with him until Pok Pok opened. They are crispy and dressed with a tasty savory-sweet sauce. Easy Pok Pok Wings that you can make at home: tasty and addictive. Pok Pok—the pounding sounds that a pestle made against a mortar during the making of Som Tam Named after the Vietnamese chef who created this recipe, these Pok Pok wings are called "Ike's Vietnamese Fish Sauce Wings." Fish-Sauce-and-Black-Pepper Chicken Wings.