Fish sauce wings (also known as cánh gà chiên nước mắm) are a family favorite. My grandma used to make trays of them for gatherings with her grandkids. But instead of deep-frying the wings, she always baked or grilled them, as it was cleaner than frying at home. The wings were salty, sweet, tangy, and packed with umami — the kind that made everyone sneak back for seconds (and thirds). Eventually, my aunts and uncles all started making their own versions, but hers were the ones that started it all. 

This recipe is my take on her classic. Baked wings are tossed in a lightweight-yet-punchy -style sauce made with fish sauce, lime, garlic, honey, and bird’s eye chili. Serve them as a main dish or an appetizer — they’re a true crowd-pleaser that never lasts long. 

• So crispy with no deep-frying required. Fish sauce wings at restaurants are fried, but this version is oven-baked for a little less mess and a lot less oil while still delivering crisp, caramelized skin. I’ve also included instructions for air frying the wings for ultimate ease and crispiness! 
• Minimal prep. You’ll spend 10 minutes max getting the wings ready (even less if you buy pre-cut wings). While they bake, you can stir the fish sauce coating together, which means no time is wasted.
• Easy to scale. This recipe makes enough for about six people, but it’s simple to double for a party or game-day spread.

• Chicken wings: Use whole wings, and separate them into drumettes and flats for even cooking. If you like, freeze the wing tips for making stock.
• Kosher salt: A simple seasoning that lets the glaze shine.
• Aluminum-free baking powder: The secret to crispy skin without frying. Make sure it’s aluminum-free to avoid any metallic taste, and double-check you’re not using baking soda by mistake.
• Fish sauce: Salty, funky, and full of deep umami. It’s the star of both the marinade and the glaze. My go-to brands are Three Crabs, Red Boat, and Son.
• Honey: Adds just the right amount of sweetness to balance the salty fish sauce. Here, it stands in for the sugar usually found in classic nước chấm.
• Lime: Brings brightness and acidity to cut through the richness of the wings and glaze.
• Garlic: Essential for building that bold, aromatic flavor typical of nước chấm-style sauces.
• Bird’s eye chilis: Small but mighty — these chilis bring fiery heat and a touch of fruitiness.

1. Roast the wings. Toss the wings with salt and baking powder, then place in a single layer on a wire rack set inside a rimmed baking sheet. Roast at 400ºF until the chicken is cooked through and the skin is browned and crispy.
2. Make the sauce. While the wings are cooking, mix together fish sauce, honey, lime juice, water, garlic, chili, and cilantro. 
3. Coat the wings & serve. Add the hot wings to the bowl of sauce and toss until evenly coated. Top wings with fried shallots if desired, cilantro, and the rest of the sauce. Serve with lime wedges.

• Line your baking sheet. For easier cleanup, line your sheet pan with foil — it catches all the drippings and saves you time at the sink. If you’d rather skip foil you can, but be prepared to scrub a little.
• Reheat like a pro. If you have leftovers, reheat them in the upper third of a 400°F oven until warmed through and the skin crisps up again, about 10 minutes. Toss with a little more of the glaze before serving for maximum flavor.