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Vietnamese Crispy Chicken Wings (Cánh Gà Chiên Nước Mắm)

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.
5 from 16 votes
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Author: Linda Kurniadi


Fried chicken wings:

  • 1.5 - 2 pounds chicken wings
  • 1 cup rice flour
  • Salt
  • Black pepper
  • Oil to deep fry


  • 2 cups cilantro
  • 2 cloves garlic
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon brown sugar
  • Juice from 1 lime
  • 6 tablespoons Crisco all-vegetable shortening melted


  • 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.