[Vietnamese Recipes] 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!

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.

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 tbsp soy sauce
2 tbsp fish sauce
¼ cup lime juice
2 tbsp 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 tbsp sugar
3 tsp garlic, minced
4 tbsp lime juice

Garnish:
1 red chili, sliced for garnish
3 tbsp green onion

HOW TO MAKE VIETNAMESE CHICKEN WINGS

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.
In another bowl, whisk together ingredients for garlic butter sauce.
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.
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!

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.

PREP TIME: 20 mins
COOK TIME: 15 mins
TOTAL TIME: 35 mins

COURSE: dinner, lunch
CUISINE: vietnamese

SERVINGS: 5
CALORIES1152 kcal

INGREDIENTS

1.835 lb chicken wings sliced into drums and wings (20 wings in total)
2 tbsp soy sauce
2 tbsp fish sauce
¼ cup lime juice
2 tbsp 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 tbsp sugar
3 tsp garlic minced
4 tbsp lime juice

Garnish:

1 red chili sliced for garnish
3 tbsp green onion

INSTRUCTIONS

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.
In another bowl, whisk together ingredients for garlic butter sauce.
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.
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!