Sticky sweet, salty savory Vietnamese caramel chicken wings are packed with umami flavor from the caramel, lime and fish sauce baked until golden brown and crisp in the air fryer!
Yes that’s right were combining caramel and fish sauce for a Vietnamese glaze. The caramel with hints of cinnamon, star anise, lime and of course fish sauce add such a depth of flavor to the wings. Together its so complex yet extremely satisfying.
Fish sauce is not something we used very often growing up. It smells funky and can be an overwhelming flavor. Don’t be scared to try these, the fish sauce adds so many layers of complexity to many dishes and really balances the sweetness from the caramel turning into a savory caramel glaze.
While our favorite wing flavor is definitely Buffalo wings, the spicier… the better, we are all for trying new wing flavors! Don’t be scared to make these and we strongly encourage to not leave out the lime juice when making the glaze, it helps keeps the caramel from crystalizing.
We made our wings in the air fryer but not to worry we added some oven baked instructions for you guys just in case.
The wings take some time and a bit of effort given that you will need to marinade the wings overnight but the results are totally worth it! You can always prep the wings up to 3 days in advance and let them marinade this will cut down a lot of cooking time when your ready.
Serve these wings in a sweet, savory sticky sauce packed with fish sauce and garnished with fresh chopped mint, cilantro and peanuts.