Quick & Easy Vietnamese Garlic Butter Chicken Wings

Crispy chicken wings coated in a sweet, tangy, garlic butter sauce packed with umami flavor! These quick and easy Vietnamese Garlic Butter Chicken Wings are better-than-takeout satisfying your tastebuds! Great for the family to enjoy! I also share how to air fry the wings in the Notes section below.

4.80 from 5 votes

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Vietnamese

Servings

Calories per serving 1152 kcal

Ingredients

2 lb chicken wings separated into drumettes and wings
1 cup potato starch or cornstarch
2 cups vegetable oil or any neutral oil for frying wings
1 large red chili pepper finely chopped
1 green onion finely chopped

Wing Marinade

¼ cup lime juice freshly squeezed
2 tablespoon regular soy sauce
2 tablespoon fish sauce
2 tablespoon white granulated sugar or cane sugar

Garlic Butter Sauce

⅓ cup butter unsalted and melted
4 tablespoon lime juice freshly squeezed
2 tablespoon white granulated sugar or cane sugar
1 clove garlic minced

Instructions

In a small bowl, combine marinade ingredients until the sugar has dissolved completely and set aside.
In a large mixing bowl, add separated drumettes and wings and add marinade. Marinate wings for 20 minutes at most, no more than that.
In small bowl, combine ingredients for garlic butter sauce as listed and set aside.
Generously coat the marinated wings in potato starch. Press the starch into the wing, shaking off any excess.
Heat vegetable oil in a large heavy-bottomed pan over medium heat (around 350 degrees F with a digital instant read thermometer). Fry the coated wings in small batches to prevent reducing the oil temperature.
Deep fry wings on both sides for a total of 6-7 minutes until golden brown. Chicken wings are safe to consume at an internal temperature of 165 F with a digital instant read thermometer.
Transfer fried wings to a wire rack or paper-towel lined plate to drain off excess oil. Once excess oil is removed, transfer them to a large bowl and keep them warm.
While wings are still warm, pour garlic butter sauce over wings and add green onions and red chili. Toss wings in sauce and aromatics. Serve hot and enjoy!

Notes

Can I air fry the coated wings?

Yes, after marinating and coating them in starch you can air fry these by following these instructions:

Lightly spray the air fryer basket with neutral oil.
Place coated wings in a single layer so there is enough room around each wing. You may need to air fry in small batches depending on the size of your air fryer.
Lightly spray neutral oil over the wings.
Air fry at 400 degrees F for a total of 16 minutes, flipping over halfway. The internal temperature of cooked wings is 165 F with a meat thermometer or until juices run clear.
Then transfer the air fried wings into a large bowl and toss with the garlic butter sauce and aromatics.

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