Crispy Vietnamese Chicken Wings
Absolutely addictively crispy chicken wings served with Vietnamese dipping sauce and a smashed cucumber salad. Who’s hungry?
Ain’t no thang like a chicken wing. Share these crispy wings with someone special, or scoff them all yourself, we’re not judging! These wings are baked up extra crispy and covered in an addictive Vietnamese dressing, along with peanuts, coriander and spring onions. This recipe needs just 8 ingredients, in addition to your pantry staples of salt, pepper and sugar.
Served with a fresh, Chinese smashed cucumber salad, this is the ultimate bar snack, taken to another level!
If this isn’t enough crispy, chickeny goodness for the crispy chicken lovers among us, make sure to check out my ultimate crispy chicken dinner!
If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. You can also view the video here. Happy cooking!
Frequently Asked Questions
Can I make the wings in an air fryer/Instant Vortex?
Absolutely! To cook in an air fryer, simply place your seasoned chicken wings inside the air fryer basket in an even layer. Select Air fry and cook at 200C for 16-18 minutes. Flip the wings halfway through, then cook until crispy and golden. Repeat with any remaining wings.
Can I substitute the fish sauce?
Replace the fish sauce with an equal quantity of soy, or use tamari to keep the dish gluten-free.
Crispy Vietnamese Chicken Wings
- Total Time: 1 Hour
- Yield: 2 - 4 Servings
Description
Absolutely addictively crispy chicken wings served with Vietnamese dipping sauce and a smashed cucumber salad. Who’s hungry? View the video here.
Ingredients
Wings
- 500g chicken wings
- 1 tsp baking powder
- 1 tsp salt
- pepper
Sauce
- 1 1/2 Tbsp fish sauce
- 1 Tbsp lime juice
- 3 Tbsp sugar
- 1 Tbsp water
Salad
- 1 cucumber, halved and deseeded
Cucumber Salad Dressing
- 1 tsp sugar
- 2 Tbsp Lime juice
- 1–2 tsp chilli flakes
- 1 Tbsp sesame seeds
- 1/2 garlic clove
- salt to taste
Instructions
- Break the whole wings into winglets: Remove the wing tips and save these for stock. Find the joint in the middle of the remaining wing portion, and cut through the joint with a sharp knife to separate the wing into wingettes and drumettes.
- In a bowl combine the wings, salt, zest of your lime and baking powder. Set aside on a cooling rack over a tray in the fridge (can be left in the fridge overnight, uncovered for best results).
If using an air fryer for cooking the wings, place the wings directly into the fryer basket in one layer. Air fryers are designed to allow for optimal airflow around the food. Work in batches to avoid overcrowding the fryer basket of your air fryer. - When ready to cook. Heat oven or air fryer to 200C.
- In an oven: Cook wings for 30-40 mins on the rack and baking tray, turning halfway
In the air fryer: Air fry for 16-18 minutes, flipping halfway, or until golden brown and crisp. - While the wings cook, mix sauce ingredients together and stir until combined.
- Chop the halves of cucumber into bite-sized pieces. Mix the dressing together and combine with the cucumber. Season the cucumber salad with salt to taste.
- Toss the wings in sauce, add garnishes and serve with the cucumber salad.
Notes
Chef’s Tip: Leaving the wings uncovered in the fridge overnight will dry out the skin, and yield the best crispy results upon cooking. The cooking rack lifts the wings from the tray below, allowing the cool air to circulate around the wings and evenly dry them out. Once in the oven the rack also allows the hot air to circulate around the wings
- Prep Time: 20 Minutes
- Cook Time: 40 Minutes
- Category: Mains
- Method: Bake
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1
- Calories: 444.98kcal
- Sugar: 23.59g
- Sodium: 2604.08mg
- Fat: 23.31g
- Saturated Fat: 6.08g
- Unsaturated Fat: 14,84
- Trans Fat: 0.09g
- Carbohydrates: 30.74g
- Fiber: 2.39g
- Protein: 30.22g
- Cholesterol: 174.55mg
