When it comes to these Vietnamese crispy chicken wings, you won’t be able to stop at one. Crunchy on the outside covered with delicious Vietnamese-inspired sauce, these are perfect party food for a crowd or even a family meal.
I was asked by Carusele to participate in the #CookWithCrisco campaign, sponsored by Crisco. Although I have been compensated, all opinions are my own.
My love for chicken wings started when I visited a restaurant in Vancouver that’s known for its fried chicken wings. It’s a hole-in-the-wall kinda joint in Chinatown, where you have to line up for hours even on weekdays. Their crispy wing is the one thing I can never pass up every time it. The coating is so light and crispy and I found out later that they use rice flour instead of all-purpose flour. Another trick is adding sugar to the mix! Yes, sugar!
But today, I will show you another favorite of mine. Vietnamese chicken wings which has a crispy crunchy texture with umami flavors!
- Chicken wings. See my chicken wings 101 below
- Sugar, salt, pepper. Hint: use Dash if you want to spice things up without adding salt
- Garlic, cilantro, lime to add more pungent flavors to these wings
- Secret ingredient: Crisco and I use all-vegetable shortening for this recipe
Chicken wings 101
Don’t just wing it! When it comes to chicken wings, there are some helpful tips you can follow:
- To calculate the number of wings, you need to use this wing calculator
- Yes, you can buy frozen chicken wings and defrost them in the fridge overnight before cooking
- You can also make the sauce or glaze ahead of time; however, since this recipe uses shortening, it might require some reheating before you coat the wings in sauce
Can I bake them?
They can be baked but don’t turn out as good as they are fried. To bake them in the oven, you will need baking soda and this guide will help you to get crispy oven-baked chicken wings.
Another option is to air-fry these wings. To air-fry, spray the inside of your air fryer basket with cooking spray and arrange wings. Give space in between and try cooking in small batches so they can get crispy.
What I like about Crisco is the consistency they bring to the table and that’s how I was told when I first learned how to cook. Since then, Crisco has been making my life in the kitchen more delicious for years!
Also, there are lots of Crisco products to choose from for both cooking and baking – cooking oil, cooking spray, shortening, and so much more. Click here to see recipes you can make with Crisco products.
What sides go with chicken wings?
Most of you are familiar with carrot sticks and celery sticks because celery could be perceived as ‘cooling’ and easier to digest. However, you can also add potato salad, macaroni salad, or lettuce on the side.
Drink-wise? Beer always makes a classic match when it comes to chicken wings.
These Vietnamese crispy chicken wings don’t mess around. They’re crispy, crunchy, and have a great depth of flavor. If you enjoy Asian flavors in your cooking, you’ll also love these Japanese deviled eggs, Thai lettuce wraps, or beef curry puffs. They all make perfect additions to your appetizer boards.
Vietnamese Crispy Chicken Wings (Cánh Gà Chiên Nước Mắm)
Fried chicken wings:
- 1.5 – 2 pounds chicken wings
- 1 cup rice flour
- Black pepper
- Oil to deep fry
- Pat dry chicken wings, then covered with salt and black pepper on both sides.
- Place the rice flour in a bowl and, working in batches, coat the chicken wings, shaking off the excess flour. Use a tong to add the chicken to the hot oil gently. Deep fry in batches, being careful not to crowd the pan. Flip occasionally as needed, until crunchy, brown, and cooked through, 7-8 minutes. Let drain on a rack or paper towels.
- Puree the sauce, except shortening, in a food processor, then combined with the melted shortening.
- Coat the chicken wings in sauces and add carrot sticks and celery sticks.