Vietnamese Chicken Wings

This recipe is enjoyed by all of us.  I love a recipe that the kids don’t complain about eating.  They take a little while to prepare, but are definitely worth it.  The recipe, originally titled Fried Chicken Wings, comes from a favourite book of mine, Little Vietnam by Nhut Huynh.  It has lots of tasty recipes.  I love that it has sauce recipes too.  They taste like the real deal and I must admit, the results put a lot of Asian takeaway to shame.  I have altered the ingredient amounts slightly from the recipe in the book.  The wings can also be served cold or can be reheated the next day.


2kg chicken wings
1/2 red onion, finely chopped
2 cloves garlic, minced
1/2 tsp white pepper
1/2 tsp Chinese five-spice
2/3 cup fish sauce
2 tbspn white sugar
1 cup plain flour
1 cup rice flour
Oil for frying (I use GM free canola oil)


Pat chicken wings with paper towel until dry.  Cut wings into two pieces at the joint.  If tips of wings are attached, discard them.   Combine garlic, onion, pepper, five-spice, fish sauce and sugar.  Coat wings with this mixture.  Leave the wings to marinate in the fridge for at least 30 minutes.  You can leave overnight if you wish.

Just before cooking, place wings in a colander over a bowl and allow excess marinade to drain off.  mix the plain flour and the rice flours together.  Add approximately 1/4 cup of the flour to a bowl and add about 1/4 of the chicken wings.  Coat evenly with flour and fry in pre-heated oil, browning on all sides, approximately 7 minutes, or until cooked through.  Repeat this for the remaining chicken wings.  Wings can be placed on paper towel to drain excess oil.  If need be, place wings in the oven to keep warm.

Dipping sauce:

1 cup lemon juice
1 tbsp salt
1 tbsp white pepper

Mix lemon juice, pepper and salt together.  Pour into a small dish for dipping.


Vietnamese Chicken Wings

Enjoy!  Jacinta x


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  • Tracey

    My guys would inhale these, thanks for the recipe and I actually have all the ingredients!

    • Jacinta

      They certainly get inhaled here. I hope you get to try! Jacinta x

  • swanski

    Oh we are having some friends over in a couple of weeks that would love to eat them (so would we) Thank You!!

    • Jacinta

      I’ve made them for guests before and they certainly liked them. Jacinta x

  • Erin @ Wild Whispers

    Looks yummy. I wonder if you could do it with boneless tenders? I don’t like wings, but the topping looks YUM!

    • Jacinta

      I haven’t tried the recipe without using wings, but it might work, so long as the flour stays stuck to the chicken while cooking. If you try it, let me know how you go. Jacinta x

  • Christy @ cat fur to make kitten britches

    Oh my. It is the middle of the night here, and I can’t sleep. These are making me ravenous! They look delicious.

    • Jacinta

      Oh my Christy, once you start eating them it is really hard to stop! Jacinta x

  • laura emily

    oh, those look divine! I’ve never heard of Chinese five-spice. What is that and does it require a special trip to the asian market (which I’m all for! Just want to plan out my errands and I want to give these a try.)

    • Jacinta

      I’ve sent you an email! Jacinta x

  • MJ

    I’m drooling drooling over your two recipe posts–but especially these!! We love Vietnamese food, and wings, so there you go, I am bookmarking!!

    Thank you!!!