Vietnamese Garlic Butter Chicken Wings

Vietnamese Garlic Butter Chicken Wings. Crispy deep fried chicken wings coated in a sweet tangy garlic butter sauce. These wings are so delicious and super addictive if you have zero self control. Great for dinner, lunch, or as a snack. Easy to make at home.

I am a huge sucker for crispy chicken wings. I could eat them piping hot or cold out of the fridge. They are my guilty pleasure thanks to their crispy texture and meaty interior. But when you pair crispy chicken wings with Vietnamese flavours, such as fish sauce and lime juice and then top it off with garlic butter, it is pure heaven in my mouth!

When I made these Vietnamese garlic butter chicken wings and tasted them for the first time, I was stunned by how good they were that I had to share.

Easy to make!

These deep-fried Vietnamese chicken wings are easy to make at home! If you have a Vietnamese pantry, you’ll probably have most of these ingredients.

You’re basically marinating the wings in lime juice, fish sauce and soy sauce for 20 minutes. Then coating each wing in potato starch.

Next deep fry the wings in two batches until golden crispy brown. Lastly you’ll coat them in your sauce made of more lime juice, sugar, garlic and butter. Garnish with green onions and red chili and that is it! Pretty simple.

Tips for Vietnamese butter chicken wings

Below are tips on how to cook Vietnamese chicken wings:

• Use quality fresh ingredients, especially for those wings. Good cooking comes down too many factors, but fresh ingredients is the most important.
• Make sure to slice your wings from the drums by splicing in between the bright white joint.
• Only marinate the wings for only 20 minutes and no longer. Lime juice is powerful at breaking down meat, so you don’t want to overdo this.
• Ensure the wings are moist from the marinate before coating in potato starch. This moisture allows for the potato starch to adhere better.
• Use potato starch! This ensures the crispiest wings. Cornstarch can be substituted but it may not be as crispy.
• Coat wings evenly to ensure crispiness all over the wings
• Make sure the oil is hot enough and the temperature is at 350 degrees F. A cooking thermometer can be helpful here and you can find the one I use linked below.
• Deep fry the wings on both sides until golden crispy brown and cooked through for 7-8 minutes.
• Deep fry in two batches to avoid overcrowding your wok or pot to ensure the wings get crispy. If you overcrowd, it results in less crispy wings and undercooked meat.
• While the wings are still hot, this is when you want to coat them in the garlic butter sauce.

FAQ

Below are frequently asked questions about this Vietnamese chicken wing recipe:

Can I use chicken thighs or another part of the chicken?

I wouldn’t recommend doing so unless you cut up that chicken into the same size as wings and use the same amount specified. This recipe is made for chicken wings.

Can I omit the fish sauce in this Vietnamese garlic butter fried chicken?

Fish sauce is one of the key ingredients in this Vietnamese recipe. If you absolutely cannot have it, then omit it but it just may not taste the same.

Can I substitute with cornstarch or tapioca starch?

Yes you may substitute but just expect that the chicken wings may not be as crispy if you were to use potato starch.

Where can I buy potato starch for these Vietnamese garlic chicken wings?

Any grocery store should carry this item, or you may find it online. Make sure it’s starch and not Potato

Potato starch vs. Potato Flour?

Be sure to buy potato starch for these Vietnamese style wings. Potato flour is totally different with a grainy consistency because it is only made of potato. Potato starch is made of potato and water and has a starch like consistency.

What kind of oil did you use to fry?

I used avocado oil to fry these Vietnamese style chicken wings, but you can substitute with vegetable oil.

Can I use an air fryer to make the wings?

Yes please follow your instruction manual on how to cook these wings so they are crispy and cooked through.

Other Chicken recipes you may like!

If you enjoyed my Vietnamese chicken wings recipe you may enjoy these other chicken recipes:

BAKED CRISPY MALAYSIAN CURRY WINGS
SWEET SPICY GOCHUJANG CHICKEN
MONGOLIAN CHICKEN
OYSTER SAUCE BRAISED CHICKEN WINGS
KOREAN FRIED CHICKEN
SWEET AND SOUR CHICKEN
SOY HOISIN CHICKEN THIGHS
TAIWANESE POPCORN CHICKEN

For this recipe

You will need the following ingredients for these Vietnamese crispy chicken wings:

• 1.835 lb chicken wings, sliced into drums and wings
• 2 tablespoon soy sauce
• 2 tablespoon fish sauce
• ¼ cup lime juice
• 2 tablespoon sugar
• 1 cup Potato starch, make sure it’s starch not Potato flour
• 2 cups avocado oil, for frying or substitute with vegetable oil

Garlic butter sauce:

• ⅓ cup butter, melted
• 2 tablespoon sugar
• 3 teaspoon garlic, minced
• 4 tablespoon lime juice

Garnish:

• 1 red chili, sliced for garnish
• 3 tablespoon green onion

How to make Vietnamese chicken wings

1. Add your chicken wings into a large mixing bowl along with fish sauce, soy sauce and lime juice. Mix and marinate for 20 minutes, no more.
2. In another bowl, whisk together ingredients for garlic butter sauce.
3. Generously coat each wing (make sure the wing is moist from the marinade to ensure the starch sticks better) in potato starch. Press the starch into the wing.
4. Heat a wok or large pot over medium high heat (at 350 degrees F) and add avocado oil. Once the oil has reached 350 degrees F, carefully lower each wing into the oil. Fry the wings in two batches to prevent undercooked or non-crispy wings.
5. Deep fry wings on both sides for a total of 7-8 minutes until golden crispy brown. Remove wings from hot oil and place into a large mixing bowl.
6. While wings are still hot, pour garlic butter sauce over wings along with green onions and red chili. Mix and coat each wing in sauce. Serve hot and enjoy!

Give it a try!

Well, I hope you give my Vietnamese Garlic Butter Chicken Wings a try! It always excites me when you guys make my recipes and I hope this is one you try.

Thanks for visiting my blog! If you enjoyed my Vietnamese crispy chicken wings recipe please share it with your family and friends or on social media!

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Christie

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Vietnamese Garlic Butter Chicken Wings

christieathome

Vietnamese Garlic Butter Chicken Wings. Crispy deep fried chicken wings coated in a sweet tangy garlic butter sauce. These wings are so delicious and super addictive if you have zero self control. Great for dinner, lunch, or as a snack. Easy to make at home.

4.80 from 5 votes

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Cook ModePrevent your screen from going dark

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course dinner, lunch

Cuisine vietnamese

Servings 5

Calories per serving 1152 kcal

Ingredients

  

1x2x3x

• 1.835 lb chicken wings sliced into drums and wings (20 wings in total)
• 2 tablespoon regular soy sauce not light or dark!
• 2 tablespoon fish sauce
• ¼ cup lime juice
• 2 tablespoon white granulated sugar
• 1 cup Potato starch make sure it’s starch not Potato flour
• 2 cups avocado oil for frying or substitute with vegetable oil

Garlic butter sauce:

• ⅓ cup butter melted
• 2 tablespoon white granulated sugar
• 3 teaspoon garlic minced
• 4 tablespoon lime juice

Garnish:

• 1 red chili pepper chopped
• 3 tablespoon green onion finely chopped

Instructions

 

• Add your chicken wings into a large mixing bowl along with fish sauce, soy sauce, sugar and lime juice. Mix and marinate for 20 minutes, no more.
• In another bowl, whisk together ingredients for garlic butter sauce.
• Generously coat each wing in potato starch (make sure wings are moist from the marinade to ensure the starch sticks better). Press the starch into the wing.
• Heat a wok or large pot over medium high heat (at 350 degrees F) and add avocado oil. Once the oil has reached 350 degrees F, carefully lower each wing into the oil. Fry the wings in two batches to prevent undercooked or non-crispy wings.
• Deep fry wings on both sides for a total of 7-8 minutes until golden crispy brown. Remove wings from hot oil and place into a large mixing bowl.
• While wings are still hot, pour garlic butter sauce over wings along with green onions and red chili. Mix and coat each wing in sauce. Serve hot and enjoy!

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Suggested Equipment & Products

Wok

Cooking thermometer

Mixing bowl

Measuring Set

Sieve

Kitchen Tweezers

Nutrition

Calories: 1152kcal | Carbohydrates: 41g | Protein: 21g | Fat: 102g | Saturated Fat: 14g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 67g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 1070mg | Potassium: 593mg | Fiber: 2g | Sugar: 13g | Vitamin A: 293IU | Vitamin C: 23mg | Calcium: 65mg | Iron: 2mg

Course dinner, lunch

Cuisine vietnamese

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