I first tried these wings at a tiny Vietnamese restaurant — crispy, sticky, spicy, and unforgettable. I couldn’t stop thinking about them and knew I had to try making them at home.
After a few tweaks and taste tests, this version came pretty close — maybe even better. These Fried Crispy Chicken Wings are everything I loved: ultra-crunchy on the outside, juicy on the inside, and coated in a bold,...
Chefadora AI has the answer - timers, swaps, step-by-step help.
Separate the wings into drumettes and wingettes.
Rinse and pat dry completely using paper towels.
In a bowl, toss the wings with fish sauce, crushed stock cube, garlic powder, and white pepper.
Marinate for at least 30 minutes.
In a saucepan, heat peanut oil over medium-high heat.
Sauté onions for about 1 minute, then add garlic and cook until fragrant.
Add fish sauce, brown sugar, and chopped chillies. Simmer for 2–3 minutes until sugar dissolves.
Turn off the heat and stir in lemon juice and spring onion greens. Set aside.
Mix cornflour and baking powder in a bowl.
Heat oil in a deep pan or wok over high heat. Test readiness by dipping in a wooden spoon or chopstick — it should bubble instantly.
Dredge each marinated wing in the flour mix, shaking off excess.
Fry in batches on medium-high heat until golden and crispy.
For extra crispiness, increase the heat and double-fry for 1-2 minutes until deeply golden. Drain on paper towels.
Just before serving, toss hot wings in the sauce until evenly coated.
Garnish with crushed peanuts and fresh coriander.
Serve immediately and enjoy the crunch!
No peanut oil? Use sunflower or canola oil instead. For a nutty flavour (without peanuts), add a dash of sesame oil to the sauce.
Double-fry for that ultra-crispy restaurant-style texture.
Baking powder in the flour mix helps create an airy, crispy crust.
Adjust chilli level to your taste — use fewer or milder chillies if needed.
Serve them immediately after tossing for the best texture.
Can I make the wings ahead of time?
Yes, you can fry the wings ahead of time (first fry only), cool completely, and store uncovered in the fridge for a few hours. When ready to serve, do a quick second fry for 1–2 minutes until crisp, then toss in the sauce.
What is the purpose of double-frying the wings?
Double-frying ensures an ultra-crispy texture, similar to restaurant-style fried chicken.
Can I adjust the spice level of the sauce?
Yes, you can adjust the spice level by using fewer or milder chillies if needed.
What does baking powder do in the flour mix?
Baking powder helps create an airy, crispy crust for the chicken wings.
Can I use a different oil for frying?
Yes, you can use any neutral oil with a high smoke point, such as canola or sunflower oil, for frying.
Can I bake these wings instead of frying?
Yes, but they won’t be as crispy. For best results, bake at 220°C/425°F with a light spray of oil, flipping halfway. Still do the double-bake for added crispness.
What can I substitute for fish sauce?
Soy sauce can be used, but the flavour won’t be as deep or umami-rich.
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