Vietnamese Fish Sauce Wings

Flats Over Drums, Every Time

These sticky, sweet, umami-packed wings will make you question everything you thought you knew about fish sauce—and possibly Wingstop.

Welcome back to Unfunk Your Fear, the blog series where we stop treating fish sauce like a haunted bottle in the back of the pantry and start using it like the secret weapon it is. 

Today, we’re tackling a dish so addictive, so flavor-packed, so outrageously bold—it might just change your wing allegiance forever.

Now before you make that face, no, it doesn’t taste like you dunked a chicken into a fish tank. This isn’t fishy. It’s garlicky, slightly sweet, and deeply savory with just a whisper of fish sauce funk that makes your taste buds sit sing. Let’s get into it!

Why this Recipe Works

• Fish sauce adds deep flavor without overpowering or tasting “fishy”

• Flour + cornstarch = crispy coating that stands up to the glaze

• Fried garlic topping gives texture and flavor bombs in every bite

• MSG optional, but enhances that signature Vietnamese flavor profile

• Perfect appetizer or game day snack, but we won’t judge if it becomes dinner

Tips for Making Vietnamese Fish Sauce Wings

• Dry your wings well before tossing with coating—crispy wings need dry skin.

• Use medium heat for frying to avoid burning the garlic or overcooking the wings.

• Glaze quickly—don’t simmer too long or it’ll caramelize into candy.

• Slice Thai chiles thinly and add right before tossing in wings to control the heat level.

• Double the garlic topping. You’ll thank yourself.

🌱 A Greener Bite of Sustainability

Skip the takeout box and make these at home—less packaging waste, fewer delivery miles, and more control over your ingredients. Bonus: garlic from the farmer’s market just hits different.

Ingredients & Why They Matter

• Chicken Wing Flats – More skin = more surface area for glaze and garlic.

• Chicken Bouillon Powder – Adds a salty-sweet savoriness to the meat.

• Fish Sauce – The heart of this dish. Bold, briny, and beautiful.

• Garlic (minced + fried) – Fresh garlic in the marinade, then fried garlic as a topping? Yes, please.

• Flour + Cornstarch – This combo gives the best light, crispy texture.

• Sugar + Water – Turns fish sauce into a sticky glaze with just the right sweetness.

• MSG (optional) – Unlocks umami and deepens flavor.

• Thai Chilies (optional) – Adds that signature Southeast Asian heat.

• Avocado Oil – High smoke point, neutral flavor = perfect for frying.

How To Make Vietnamese Fish Sauce Wings

These Vietnamese Fish Sauce Wings are crispy, sticky, and packed with sweet umami flavor. A bold appetizer that’ll change how you see fish sauce forever.

Season the Wings:

Season the wings with chicken bouillon powder, fish sauce, minced garlic, cornstarch, and flour.

Make the Glaze:

In a small bowl, mix sugar, MSG, fish sauce, and water. Set aside.

Fry the Wings:

Fry the wings about 8-10 minutes, 4 minutes on each side until golden and crispy. Remove and drain on a wire rack.

Fry the Garlic:

In the same pan (remove most of oil if needed), add the minced garlic and fry until golden and fragrant. Remove garlic and drain.

Glaze the Wings:

Discard excess oil. Return pan to medium heat with a splash of oil. Add glaze and bring to a bubble. Toss wings to coat.

Optional: Add sliced Thai chilies to the glaze and simmer 30–60 seconds. Sprinkle fried garlic over wings. Toss again. Serve hot, with napkins and zero shame.

You Wing Some, You Lose Some

These Vietnamese Fish Sauce Wings aren’t just another appetizer—they’re a mic-drop moment for your taste buds. Sticky, garlicky, slightly sweet, and bold in all the right ways. If Wingstop calls, don’t answer. You’ve evolved.

Tag @the.sustainable.kitchen when you make them—and definitely double the batch.