Nuoc Cham Chicken Wings Recipe

Prepare wings and brine

Pat chicken wings dry with paper towels. In a large bowl or container combine 4 cups water, 3 tbsp kosher salt, 1 tbsp granulated sugar, 3 tbsp fish sauce, crushed garlic, and 1 tsp black pepper. Stir until salt and sugar mostly dissolve.

Submerge wings in the brine so they are fully covered. Refrigerate and brine for 1 to 2 hours (no longer than 3 hours) to let the fish sauce and seasoning infuse the meat.

After brining, remove wings and rinse briefly under cold water to remove surface saltiness. Pat thoroughly dry with paper towels. Place wings on a wire rack set over a baking sheet and refrigerate uncovered for 30–60 minutes to dry the skin further (helps crisping).

Coat for extra crisp

When wings are dry, toss them in a bowl with 1 tsp baking powder and 2 tbsp cornstarch until evenly coated. Baking powder will help brown and crisp the skin; cornstarch adds a crisp shell. Shake off excess.

First fry (blanch)

Heat 1.5–2 cups neutral oil in a heavy pot or deep fryer to 300°F (150°C). If you don't have a thermometer, heat until oil shimmers but is not smoking. Fry wings in batches (don’t overcrowd) for 6–8 minutes until the skin is set and light golden but not deeply browned. Remove wings and drain on a wire rack or paper towels; let rest 10 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Return wings to hot oil in batches and fry 2–3 minutes until deep golden brown and very crisp. Remove and drain on a wire rack. Alternatively, if you prefer less deep-frying, shallow-fry in a skillet in 2 tbsp oil for 4–5 minutes per side at medium-high to crisp the exterior, then proceed to glazing.

Make the glaze

While wings rest after the first fry or just before the second fry, mix 4 tbsp fish sauce, 3 tbsp fresh lime juice, 2 tbsp water, 3 tbsp granulated sugar, 1 tsp rice vinegar, minced garlic, and the sliced red chili in a small saucepan or heatproof bowl. Taste — the sauce should be bright, sweet-salty-pungent; adjust lime or sugar to balance.

Gently heat the mixture over low-medium heat for 1–2 minutes just to dissolve sugar and mellow raw garlic (do not boil aggressively). Remove from heat. If you want a slightly thicker glaze, simmer very briefly (2–3 minutes) until slightly syrupy, then cool a minute before using. Keep warm.

Toss or brush: place hot, double-fried wings in a large bowl. Pour 2–3 tbsp of the warm nuoc cham glaze over wings and toss quickly to coat evenly. Use more glaze to taste but add gradually so wings remain crisp (excess liquid will soften them). Alternatively, brush glaze onto wings on a rack so excess drips away.

Arrange glazed wings on a serving platter. Sprinkle sliced green onion whites first, then the green parts, toasted sesame seeds, and chopped cilantro if using.

Serve immediately while hot and crisp with extra nuoc cham on the side for dipping. Recommended serving: 2–3 wings per person as an appetizer or 4–6 as a main depending on appetite.