I’m excited to share my Tamarind Chicken Wings Recipe that brings together sweet, savory, sticky, and satisfying flavors in a way that kept me testing variations until it felt right.

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I never expected these Vietnamese fish sauce chicken wings to cause a stir, but they do. Sweet, savory, sticky, and satisfying, they grab attention the minute they hit the table.

Fish sauce gives them that salty, funky backbone that makes every bite interesting, while the wings themselves get glossy and kind of irresistible. I started calling it my Fish Sauce Chicken when friends couldn’t stop texting me about it, and now people say its the Asian Chicken Wings Recipe they crave.

I’m not saying its perfect, but it sure does make you wonder why more wings arent like this.

Ingredients

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Chicken wings: high in protein, fatty skin adds crisp, not a diet food.
Fish sauce: intense umami, salty, it’s potent so use small amounts.
Brown sugar: adds caramel sweetness and moisture, ups carbs and calories.
Garlic: pungent aroma, antioxidant benefits, gives savory punch and warmth.
Lime juice: bright acidic zip, balances sweet and salty, gives tang.
Vegetable oil: helps brown skin, adds calories, neutral flavor, cooks even.
Scallions: mild onion freshness, low calories, fresh garnish, color and bite.
Red chili: brings heat, tiny vitamin boost, adjust to your spice level.

Ingredient Quantities

2 pounds (about 900 g) chicken wings

3 tablespoons fish sauce (nuoc mam)

3 tablespoons light brown sugar, packed

4 garlic cloves minced

1 tablespoon vegetable oil

1 tablespoon fresh lime juice

2 tablespoons water

1/2 teaspoon freshly ground black pepper

1/4 teaspoon kosher salt optional

2 scallions thinly sliced for garnish

1 tablespoon toasted sesame seeds optional

1 small red chili thinly sliced or 1/4 teaspoon red pepper flakes optional

How to Make this

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1. Pat 2 pounds chicken wings dry with paper towels, trim any weird tips if you want, and lightly score the skin so the marinade sticks.

2. In a bowl whisk 3 tablespoons fish sauce, 3 tablespoons packed light brown sugar, 4 minced garlic cloves, 1 tablespoon vegetable oil, 1 tablespoon fresh lime juice, 2 tablespoons water, 1/2 teaspoon freshly ground black pepper and 1/4 teaspoon kosher salt if you think you need it (fish sauce is already salty).

3. Spoon out and reserve about 2 tablespoons of that marinade before you add the raw wings, then add the wings to the bowl and toss so theyre well coated. Marinate at least 30 minutes in the fridge, or up to overnight for deeper flavor.

4. Preheat oven to 425 F (220 C). Line a baking sheet with foil and set a wire rack on top so air can circulate, it helps make the skin less soggy.

5. Arrange the wings in a single layer on the rack, shake off excess marinade so it wont burn, but dont wipe them clean.

6. Put the reserved 2 tablespoons of marinade into a small saucepan and bring to a simmer for 1 to 2 minutes to make it safe to use as a baste, then turn off and set aside.

7. Roast the wings for about 25 minutes, then brush with the simmered reserved marinade, flip the wings, and roast another 10 to 15 minutes until the juices run clear and theyre nicely caramelized. If you want extra sticky char, pop them under the broiler for 1 to 3 minutes watching closely so they dont burn.

8. Remove from oven and let the wings rest 4 to 5 minutes so the glaze sets up and theyre easier to eat.

9. Garnish with 2 thinly sliced scallions, 1 tablespoon toasted sesame seeds if using, and sliced small red chili or a sprinkle of 1/4 teaspoon red pepper flakes for heat. Serve right away and enjoy the sweet, savory, sticky goodness.

Equipment Needed

1. Paper towels – for patting the wings dry and trimming tips
2. Large mixing bowl – to whisk the marinade and toss the wings
3. Whisk or fork – to blend fish sauce, brown sugar, garlic, etc
4. Measuring spoons and a measuring cup – for precise amounts of sauce, oil, lime and water
5. Baking sheet lined with foil – for roasting and easy cleanup
6. Wire rack that fits the sheet – lets air circulate so the skin gets less soggy
7. Small saucepan – to simmer the reserved 2 tablespoons of marinade so it’s safe to baste
8. Pastry brush or spoon – to brush on the simmered marinade while roasting
9. Tongs – to arrange and flip the wings safely
10. Cutting board and sharp knife – to slice scallions and chili and to trim any weird wing tips, dont skimp on a good knife

FAQ

Q: How long should I marinate the wings?

A: At least 30 minutes, but 2 to 4 hours is way better for flavor. Overnight is fine too, just dont marinate more than 24 hours or they can turn too salty and the texture gets weird.

Q: What's the best way to cook them?

A: Lots of ways. Oven: 400°F (200°C) about 35 to 45 minutes, flip once. Air fryer: 400°F (200°C) 20 to 25 minutes, shake or flip halfway. Grill: medium heat, 8 to 12 minutes per side until juices run clear. Always check internal temp 165°F (74°C).

Q: How do I get a sticky glaze without burning the sugar?

A: Sugar burns fast so glaze in the last 5 to 8 minutes of cooking, or baste and then finish under the broiler for 30 to 60 seconds while watching it. If it starts to char lower the heat and add a tablespoon or two of water to loosen the sauce.

Q: Can I use drumettes, thighs or boneless pieces instead?

A: Yes. Drumettes cook similar to wings. Bone in thighs take longer, bone in about 35 to 45 minutes at 375°F (190°C). Boneless pieces cook faster so watch them and use a meat thermometer to 165°F.

Q: How should I store and reheat leftovers?

A: Refrigerate in an airtight container 3 to 4 days, freeze up to 2 months. Reheat in a 350°F (175°C) oven or air fryer until hot to keep'em crispy, microwaving will make them soggy.

Q: I dont like fish sauce or I'm allergic what can I use instead?

A: Sub with soy sauce or tamari plus a squeeze of lime for acidity. For a closer umami try soy plus a tiny bit of anchovy paste or mushroom soy. Note the final flavor will be different but still tasty.

VIETNAMESE FISH SAUCE CHICKEN WINGS Recipe Substitutions and Variations

Fish sauce: try 3 tablespoons soy sauce + 1 teaspoon lime juice for similar salty umami, or use 3 tablespoons tamari or coconut aminos if you need gluten free or vegan, or mix 2 tablespoons Worcestershire with 1 tablespoon soy for a deeper savory hit.
Light brown sugar: swap 1:1 with panela or muscovado for more molasses, or stir 1 tsp molasses into 1 tbsp granulated sugar to make a quick brown sugar, or use honey or maple syrup at about 3/4 the amount and cut back the water a little.
Fresh lime juice: lemon juice works 1:1 and is the closest, rice vinegar or apple cider vinegar can replace it at about half the amount since they’re more acidic, or bottled lime juice in the same amount if you don’t have fresh limes.
Scallions (garnish): replace with thinly sliced chives for a milder onion note, or thinly sliced red onion or shallot for more bite (rinse if you want it less sharp), or use chopped cilantro for a fresh herbal finish instead of oniony flavor.

Pro Tips

1. Dry the skin well and then let the wings sit uncovered on a rack in the fridge for an hour or two if you can. That little bit of air drying makes a huge difference for crispiness, trust me.

2. If you plan to marinate overnight, cut the fish sauce back or add a splash more water so they dont come out too salty. Fish sauce is powerful, and long contact will intensify saltiness and can make the texture mushy.

3. Sugar burns easily, so shake off excess marinade before roasting and only baste with the cooked reserved glaze in the last ten minutes. If you want a thicker shiny glaze, simmer the reserved sauce until it reduces and becomes syrupy or stir in a tiny bit of cornstarch slurry, then brush on right at the end.

4. Use high heat then finish with one to three minutes under the broiler for char, but watch it the whole time. Let the wings rest a few minutes so the glaze sets, then hit them with a squeeze of lime and the scallions for brightness.

VIETNAMESE FISH SAUCE CHICKEN WINGS Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I’m excited to share my Tamarind Chicken Wings Recipe that brings together sweet, savory, sticky, and satisfying flavors in a way that kept me testing variations until it felt right.

Servings

servings

Calories

721

kcal

Equipment: 1. Paper towels – for patting the wings dry and trimming tips
2. Large mixing bowl – to whisk the marinade and toss the wings
3. Whisk or fork – to blend fish sauce, brown sugar, garlic, etc
4. Measuring spoons and a measuring cup – for precise amounts of sauce, oil, lime and water
5. Baking sheet lined with foil – for roasting and easy cleanup
6. Wire rack that fits the sheet – lets air circulate so the skin gets less soggy
7. Small saucepan – to simmer the reserved 2 tablespoons of marinade so it’s safe to baste
8. Pastry brush or spoon – to brush on the simmered marinade while roasting
9. Tongs – to arrange and flip the wings safely
10. Cutting board and sharp knife – to slice scallions and chili and to trim any weird wing tips, dont skimp on a good knife

Ingredients

2 pounds (about 900 g) chicken wings
3 tablespoons fish sauce (nuoc mam)
3 tablespoons light brown sugar, packed
4 garlic cloves minced
1 tablespoon vegetable oil
1 tablespoon fresh lime juice
2 tablespoons water
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt optional
2 scallions thinly sliced for garnish
1 tablespoon toasted sesame seeds optional
1 small red chili thinly sliced or 1/4 teaspoon red pepper flakes optional

Directions

Pat 2 pounds chicken wings dry with paper towels, trim any weird tips if you want, and lightly score the skin so the marinade sticks.
In a bowl whisk 3 tablespoons fish sauce, 3 tablespoons packed light brown sugar, 4 minced garlic cloves, 1 tablespoon vegetable oil, 1 tablespoon fresh lime juice, 2 tablespoons water, 1/2 teaspoon freshly ground black pepper and 1/4 teaspoon kosher salt if you think you need it (fish sauce is already salty).
Spoon out and reserve about 2 tablespoons of that marinade before you add the raw wings, then add the wings to the bowl and toss so theyre well coated. Marinate at least 30 minutes in the fridge, or up to overnight for deeper flavor.
Preheat oven to 425 F (220 C). Line a baking sheet with foil and set a wire rack on top so air can circulate, it helps make the skin less soggy.
Arrange the wings in a single layer on the rack, shake off excess marinade so it wont burn, but dont wipe them clean.
Put the reserved 2 tablespoons of marinade into a small saucepan and bring to a simmer for 1 to 2 minutes to make it safe to use as a baste, then turn off and set aside.
Roast the wings for about 25 minutes, then brush with the simmered reserved marinade, flip the wings, and roast another 10 to 15 minutes until the juices run clear and theyre nicely caramelized. If you want extra sticky char, pop them under the broiler for 1 to 3 minutes watching closely so they dont burn.
Remove from oven and let the wings rest 4 to 5 minutes so the glaze sets up and theyre easier to eat.
Garnish with 2 thinly sliced scallions, 1 tablespoon toasted sesame seeds if using, and sliced small red chili or a sprinkle of 1/4 teaspoon red pepper flakes for heat. Serve right away and enjoy the sweet, savory, sticky goodness.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.