How to Make Vietnamese Crispy Fried Chicken Wings
Try this method for making crispy fried chicken wings with a fragrant aroma and rich flavor, paired with a delicious dipping sauce, as detailed by Cookbeo in this guide to treat your family for the weekend.
Ingredients
- 8 chicken wings ~ 700g
- 120-150g unsalted crispy frying flour
- 2 eggs
- 1 shallot, 1 piece of ginger, 2-3 garlic cloves, 1 lemongrass stalk, 1 chili
- Coarse salt
- Seasonings: oyster sauce, seasoning powder, MSG, fish sauce, honey, ground pepper, five-spice powder
- Herbs and cucumber for serving
- Dipping sauce: mayonnaise, chili sauce, ketchup, sesame oil, lime
Ingredient Notes
For delicious crispy fried chicken wings, choose fresh wings that are not bruised or have a foul smell. When purchasing, you can ask the seller to cut into the back of the wing, a little deeper into the marrow, to check if the bones are still fresh. Old chicken wings that have been stored for a long time will have blackened bone marrow, which may even become mushy, although the outer part may still look fresh.
Instructions
Preparing the Chicken Wings
First, remove any remaining feathers or black pores from the chicken wings, then rinse them. Massage the wings with coarse salt and ginger wine (or white wine + finely chopped ginger) for about 5 minutes. This step helps clean and deodorize the chicken.
After rinsing off the salt and wine, wash the wings thoroughly and let them dry. Small wings can be left whole, while larger wings can be cut into smaller pieces. Make small cuts on the backside of the wings to allow the seasoning to penetrate better and cook faster.
Next, marinate the chicken wings with:
- 1/2 teaspoon seasoning powder
- 1 tablespoon oyster sauce
- 1/2 tablespoon fish sauce
- 1/2 teaspoon MSG
- 1/2 teaspoon ground pepper
- 1 tablespoon honey
- 2 egg yolks for richness
- Optional: 1/2 teaspoon five-spice powder
- 1 teaspoon cooking wine (optional)
- 1 tablespoon cooking oil
Mix well. Finely grind shallots, lemongrass, ginger, and chili, and add them to the marinade. Let the wings absorb the seasoning for at least 20 minutes.
If you're using seasoned crispy frying flour, be mindful of the amount of seasoning in the marinade to avoid overly salty chicken.
After marinating for 20 minutes, coat the wings with crispy frying flour. Before coating, make sure to remove any excess marinade from the wings.
Coat the wings with a layer of flour, shake the bowl, then add another layer of flour. Repeat this process to ensure the wings are evenly coated. A quick tip: place the wings in a bowl or container with a lid, add the flour, and shake well.
Let the wings sit with the coating for at least 5-10 minutes before frying.
Frying the Chicken Wings
Heat a generous amount of oil in a deep pan, making sure there's enough oil to submerge the wings for a crispy texture.
When the oil starts bubbling gently at the bottom of the pan, add the wings. Make sure to flip the wings occasionally to ensure even cooking on all sides. However, don't flip them too early; wait until the batter firms up to avoid the coating from falling off.
Once the wings are golden and crispy, remove them from the oil and place them on paper towels to drain the excess oil. Serve the wings hot.
The fried wings should be golden, shiny, and crispy on the outside, while the inside remains tender and juicy. Serve them hot with dipping sauce or simply with ketchup or chili sauce, along with cucumber and fresh herbs for a complete meal.
Making the Dipping Sauce
The crispy fried chicken wings taste even better when paired with a dipping sauce. Here’s a simple recipe:
- 2 tablespoons mayonnaise
- 1/2 tablespoon chili sauce
- 1/2 tablespoon ketchup
- A few drops of sesame oil
- 1 teaspoon lime juice
Mix well, and optionally sprinkle some toasted sesame seeds on top. This sauce is creamy with a balance of salty, sweet, and tangy flavors, making it the perfect accompaniment.
Tips & Notes
If you need to fry the wings in multiple batches, lower the heat a little before each new batch to avoid the oil getting too hot. This prevents the outer batter from 'bursting' and burning, while the inside remains undercooked.
Good luck with this dish!
