Extra Crispy Vietnamese Fish Sauce Chicken Wings- "Ga Chien Nuoc Mam" Air Fryer Recipe
These crispy air fried Vietnamese fish sauce chicken wings are savory and finger licking good! Nom Nom Nom…
If anyone knows me, I hate soggy wings, rather I like my wings crispy and dipped into a sauce. I adapted my parents recipe to be a more of a dry oil rub served with a fish dipping sauce. With that tiny pinch of sugar, fish sauce and Maggi it helps to make for super crispy and golden wings, not to mention it’s seasoned perfectly!
Typically these wings are made with a completely dry rub (black pepper, salt, garlic powder), then after it’s fried it’s tossed in a honey/fish sauce glaze but today I’m cutting the sweetness and opting for something a little saltier and savory.
This recipe can also be easily adapted to make regular Crispy Chicken wings, just leave out the fish sauce and Maggi, follow instructions below to air fry and toss or dip with your favorite wing sauce!
If you want to add a fish sauce glaze to the wings see below button link here:
To serve with regular fish dipping sauce instead:
FISH DIPPING SAUCE
Nuoc Mam Cham / Fish dipping Sauce *optional (see recipe -here-)
CHICKEN MARINADE
1 to 1 1/4 lbs chicken wings
1 teaspoon garlic powder
1/3 tsp kosher salt
1/4 teaspoon ground black pepper
2 tbs avocado oil or vegetable oil
1/3 tsp sugar
1/4 tsp Maggi (or light soy sauce is ok if you don’t have this on hand but I prefer the Maggi)
1/4 tsp Red Boat fish sauce
GARNISH
Jalepeno sliced thin at a diagonal
Thai red chili pepper or any hot red pepper and slice diagonally
Scallions chopped very fine
1 lime cut into small wedges
PREPARATION
1. Wash wings under cool water and pat dry, set aside on a plate with paper towel to dry out at room temp.
2. In the meantime, in a small bowl, mix chicken marinade. Mix all dry ingredients in the chicken marinade in a small bowl.3. When chicken has come to room temperature add 2 tbs oil and mix with hands to cover every piece of chicken with oil and then sprinkle spices in and rub in real good in all the nooks of the wings and rub evenly with hands to distribute spices/oil.
4. Spread chicken in air fryer and arrange so wings are not touching.
5. Line bottom of air fryer with foil for easy clean up. Set air fryer to 390 degrees. Arrange wings around air fryer so that no wings are not overlapping too much with the top side facing up. Set air fry for 20 minutes.For larger pieces: (1 lb was 4 wings for me)- After 10 min flip all pieces of chicken, then flip all pieces again after 6 min, then flip again to the top facing up for another 2-4 min until golden and crispy. (My chicken wings were done in about 17.5 min)
For smaller pieces of wings: set for 20 min and shake basket every 6-7 min until golden and crispy.
Marinated chicken arranged in air fryer and no overlapping.
After 10 min in air fryer.
Perfectly deep and golden after about 17.5 min.
6. After chicken is done, immediately transfer to a serving bowl. Serve hot- and garnish with slices of peppers, scallions and your fish dipping sauce! MMMM
NOM NOM NOM NOM!!!