Crispy Air Fryer Vietnamese Fish Sauce Wings
Crispy air fryer chicken wings are tossed in a sticky Vietnamese-inspired fish sauce glaze made with garlic, brown sugar, honey, fresh lime, butter, and toasted sesame oil. Sweet, salty, tangy, garlicky, and packed with umami—without the deep fryer.
Equipment
- Air fryer
- large mixing bowl
- Small saucepan
- rubber spatula
- Tongs
- Plate lined with paper towels or baking sheet with rack
Ingredients
Chicken Wings
- 2 1/2 - 3 lbs whole chicken wings
- kosher salt, as needed for dry brining
- 1/4 cup corn starch
- 1/4 cup all purpose flour
- black pepper, to taste
- neutral oil or cooking spray, as needed
Fish Sauce Glaze
- 1 tbsp neutral oil
- 6-8 garlic cloves, minced
- 1/4 cup fish sauce Squid Brand if available
- 1/4 cup lightly packed brown sugar
- 2 tbsp honey
- 1 tsp freshly cracked black pepper
- 1 tbsp lime juice
- 1 tsp toasted sesame oil
- 1 tsp Samabal Olek or other chili paste (to taste) optional - if you like it spicy
Optional Garnish
- Sliced scallions
- Toastes sesame seeds
- Crispy garlic
- Lime wedges
- Chopped chilis
Instructions
Dry Bring the Wings
- Pat the chicken wings very dry with paper towels. Season evenly with kosher salt.
- Arrange the wings uncovered on a wire rack set over a sheet pan or on a plate lined with paper towels and refrigerate for approximately 2 hours. This helps season the chicken while drying the surface for crispier skin.
Coat and Air Fry
- Preheat the air fryer to 400°F.
- Pat the wings dry again if there is any moisture on them.
- Combine equal parts cornstarch and all-purpose flour in a shallow bowl to shaker. Lightly dust the wings with the mixture, shaking off any excess. You want a very thin coating rather than a heavy breading.
- Lightly spray or brush the wings with neutral oil.
- Arrange the wings in the air fryer in a single layer without overcrowding. Cook in batches if necessary.
- Air fry at 400°F for 25–30 minutes, turning the wings halfway through cooking, until deeply golden, crispy, and completely cooked through. Flipping at least once half way through.
Make the Fish Sauce Glaze
- While the wings cook, heat 1 tablespoon neutral oil in a small saucepan over medium heat.
- Add the garlic and sauté for 30 seconds to 1 minute, stirring frequently, until fragrant. Don't allow the garlic to burn.
- Add the fish sauce, brown sugar, honey, Lime juice, and black pepper. Bring to a gentle simmer.
- Allow the sauce to simmer and reduce until slightly thickened and glossy.
- Remove the saucepan from the heat. Add the cold butter and stir or whisk until completely melted and emulsified into the glaze.
- Stir in the toasted sesame oil.
- Allow to cool slightly while the wings finish.
Finish the Wings
- Allow the finished wings to rest for about 2 minutes after removing them from the air fryer.
- Transfer to a large bowl, pour over enough warm fish sauce glaze to thoroughly coat the wings, and toss until glossy.
- Garnish with scallions, toasted sesame seeds, crispy garlic, and/or fresh lime wedges if desired. Serve immediately.
Notes
Don't skip the dry brine. The two-hour uncovered refrigerator rest helps remove surface moisture and gives you crispier air-fried wings.
Keep the coating light. The 50/50 cornstarch and flour mixture isn't intended to create a thick breading. A light dusting is all you need.
Don't overcrowd the air fryer. Proper airflow is essential for crispy wings. Cook in batches if necessary.
Fish sauce brands vary. This recipe was developed using Squid Brand fish sauce. Other brands may vary in saltiness and intensity.
Add the sesame oil last. Toasted sesame oil is most flavorful when added off the heat.
Wing size matters. Large whole wings may require the full 30 minutes or slightly longer, while separated flats and drumettes may cook faster.