Air fryer Vietnamese fish sauce chicken wings (Cánh Gà Chiên Nước Mắm) bring you all that irresistible sweet-salty kick and glossy, finger-licking glaze — but without the deep-fryer mess. They’re crispy, flavorful, and so much lighter you can enjoy a few extra pieces without feeling guilty.
Fish Sauce Chicken Wings – Vietnam’s Own “Finger-Lickin’ Good”
If Japan wins hearts with Chicken Karaage and Korea brings the heat with Yangnyeom, then we Vietnamese have our own proud contender — Cánh Gà Chiên Nước Mắm. It’s the kind of fried chicken that makes you reach for one wing after another without thinking twice.
Growing up, weekends at my house always smelled like home when my mom dropped a batch of golden, crispy wings into the hot oil. Her fish sauce chicken wings weren’t just food — they were a ritual, crunchy on the outside, juicy on the inside, and drenched in that sweet, garlicky fish sauce glaze that clings to your fingers.
These days, I keep the same flavors alive but give them a little modern twist. My air fryer does all the heavy lifting, giving the wings that perfect crunch without the grease. The glaze? Still that addictive sweet-and-savory magic that makes you want to lick the plate clean.
Vietnamese cuisine might be known for light dishes like Phở or fresh spring rolls, but let’s be honest — we do comfort food just as well. Dishes like Bánh Xèo and these fish sauce chicken wings are proof that sometimes indulgence is exactly what you need.
What is fish sauce?
Fish sauce (nước mắm) is the soul of Vietnamese cooking. It’s simply made from fermented fish and salt, but don’t let its sharp smell fool you — that deep umami and savory-salty kick is what gives so many Vietnamese dishes their magic.
We splash it into marinades, season our stir-fries with it, and whisk it into iconic dipping sauces like nước chấm (regular dipping fish sauce) or nước mắm gừng (ginger dipping fish sauce).
Ingredients
- Chicken wings: cut into flats and drumettes.
- For the marinade: A simple mix of chicken powder and garlic powder. These two quietly work their magic, giving the wings a savory depth that pairs perfectly with the sweet, umami-rich glaze to come.
- For the batter: Cornstarch and baking powder — the real heroes of crispiness. The trick to the crunchiest wings? Start with dry skin. These two ingredients help pull out moisture so the wings can fry (or air fry) up beautifully golden and crisp.
- For the sauce: Fish sauce, sugar, oyster sauce, butter, lime juice, minced garlic, fresh chili, and a sprinkle of cilantro. Sweet, salty, tangy, and a little fiery — it’s that classic Vietnamese balance of flavors that makes you go back for “just one more wing.”
Instructions
Step 1: Prep the Wings
Preheat the air fryer to 180°C (356°F). Pat the chicken wings dry with paper towels. In a bowl, toss them with chicken powder and garlic powder, then coat with cornstarch and baking powder. Shake off any excess.
Step 2: Air-Fry
Arrange the wings in a single layer in the air fryer basket. Cook for 15 minutes, then increase the temperature to 200°C (376°F), flip the wings, and air-fry for another 10 minutes until crispy and golden.
Step 3: Make the Glaze
In a small saucepan, sauté minced garlic for 1–2 minutes. Add fish sauce, oyster sauce, and sugar, stirring until the sugar dissolves. Let it simmer for 1 minute, then stir in butter, lime juice, chopped cilantro, and fresh chili.
Step 4: Toss & Serve
Transfer the hot wings to a large bowl, drizzle with the fish sauce glaze, and toss gently to coat. Serve immediately while they’re crispy and glossy.
Helpful Tips
- No fish sauce? No problem. Swap it out with an equal amount of soy sauce — different vibe, but still tasty!
- Cornstarch alternatives. Potato starch or tapioca starch will work just as well for that crispy finish.
- Switch up the herbs. Not a fan of cilantro? Try culantro (ngò gai) or Thai basil for a fresh Vietnamese twist.
- Love chicken and Vietnamese flavors? Check out my Vietnamese chicken recipe collection — from caramelized Gà Ro ti to smoky 5-spice roast chicken, there’s plenty to try.
More Tasty Asian Chicken Dishes
Air Fryer Vietnamese Fish Sauce Chicken Wings (Gluten-free)
Equipment
- 1 Air fryer
- 1 Sauce pan
Ingredients
Chicken wings marinade
- 1.1 pound chicken wings (500g) (cut into flats and drumettes)
- ½ tsp chicken powder
- ¼ tsp garlic powder
For the batter
- ½ tbsp baking powder
- 2 tbsp cornstarch
For the fish sauce glaze
- 2 tbsp sugar (to your taste)
- 2 tbsp fish sauce (to your taste)
- 1 tbsp oyster sauce (to your taste)
- 1 tbsp butter (15g)
- 1 tbsp minced garlic
- 1 tbsp chopped fresh chilli (goat horn, jalapenos or Thai bird’s eye red chilies)
- 2 tbsp chopped cilantro (to your taste)
- 1 tbsp lime juice (to your taste)
Instructions
The crispy chicken wings:
- Set your air fryer to preheat at 180°C (356°F).
- Use paper towels to pat the wings' skin dry.
- In a mixing bowl, combine chicken powder and garlic powder. Add the chicken wings and toss them to evenly coat.
- Add cornstarch and baking powder to the bowl. Toss the chicken wings again to ensure even coating, and shake off any excess.
- Place the wings in a single layer in the air fryer basket. Air-fry the chicken wings for 15 minutes.
- Increase the temperature to 200°C (376°F), flip the wings, air fry them for other 10 minutes until they are crispy and golden brown.
The fish sauce glaze:
- Heat a small saucepan and sauté the minced garlic for 1-2 minutes until it becomes fragrant. Next, add the fish sauce, oyster sauce, and sugar into the saucepan, stirring until the sugar dissolves. Allow the mixture to simmer for approximately 1 minute, thickening slightly.
- Add the butter and stir until it melts. Finally, add lime juice, chopped cilantro, and fresh chili to the sauce.
- After cooking the chicken wings, take them out of the air fryer and transfer them to a spacious mixing bowl. Drizzle the fish sauce glaze over the wings and toss them gently to ensure an even coating.
- Serve the chicken wings hot and enjoy!
[…] Get the full recipe here. […]