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Vietnamese Fried Chicken Wings
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4.86 from 28 votes

Vietnamese Fried Chicken Wings

An easy and tasty recipe for fried chicken wings with Vietnamese flavors.
Prep Time30 mins
Cook Time30 mins
Course: Main Course
Cuisine: Vietnamese
Keyword: Vietnamese fried chicken
Servings: 6 people
Calories: 401kcal
Author: Becca Du


Fried Chicken Wings

Fish Sauce Glaze


  • Add chicken wings, buttermilk, fish sauce, white pepper, salt, and garlic to a large bowl. Use your hands to ensure the wings are coated in the buttermilk and seasonings. Cover with aluminum foil and let it marinate in the fridge overnight.
  • The next day, line a sheet pan with parchment paper and add the corn starch to a bowl. Coat each chicken wing with corn starch and set them on the sheet pan.
  • Heat vegetable oil in a Dutch oven to 350 degrees F (180 degrees C). Use a candy thermometer to help keep the temperature consistent throughout the frying process.
  • Fry chicken wings for 5-7 minutes until golden. Make sure to fry in batches, so you don’t crowd the pan. After frying, put them on paper towels to soak up excess oil.
  • Combine all the ingredients for the glaze and brush it on the wings.
  • Top with minced cilantro and serve.


  • Use a Dutch oven or cast iron pan - Most people don't understand that the pan you use to fry food is really important. A Dutch oven or cast iron pan is the best option because they provide the best heat retention which is what you want for a good, even fry.
  • Use a candy thermometer for consistency - Temperature is really important to the frying process. Too low and you won't get that crispy exterior. Too high and you will burn the coating and undercook the interior. That's why I would recommend getting a candy thermometer to ensure you have a consistent temperature throughout frying. The temperature will fluctuate as you add and take out chicken, so adjust the heat accordingly.
  • The magic of buttermilk and cornstarch - The keys to this fried chicken recipe are buttermilk and cornstarch. As I mentioned, buttermilk is slightly acidic, so it helps tenderize the chicken as it marinates, creating for tender, juicy meat. Cornstarch creates an amazing, crunchy coating, and it's also gluten free! A lot of my followers also recommended potato starch as a coating, but I haven't tested it. Korean chicken wings usually use potato starch, and I can vouch for how tasty they are. So try potato starch if you are feeling adventurous.
  • Marinate the chicken wings overnight for the best flavor - You can probably get away with marinating the chicken for 3 hours, but I highly recommend doing it overnight. Marinating them overnight will give the seasoning time to penetrate the meat.


Calories: 401kcal | Carbohydrates: 44g | Protein: 18g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 72mg | Sodium: 1394mg | Potassium: 261mg | Fiber: 1g | Sugar: 4g | Vitamin A: 252IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 1mg