Learn how to make sticky caramelized Vietnamese Fish Sauce Fried Chicken Wings with garlic, chili, and a savory-sweet glaze.
Cut wings at the joint. Make light score cuts on the meat for deep flavor absorption. Marinate with 1 tsp seasoning powder and 1/2 tsp minced garlic for 15 minutes.
Lightly coat wings in tapioca starch. Fry in hot oil over medium heat until golden brown and crispy, then drain excess oil.
Mix 3 tbsp fish sauce, 2.5 tbsp sugar, 1 tbsp water, and 1/2 tbsp chili paste until smooth.
Sauté minced garlic and chili in butter until fragrant. Pour in glaze mix and simmer until bubbling. Toss crispy wings in glaze for 1-2 minutes until thoroughly coated.
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