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Air Fryer Vietnamese Chấm Fish Sauce Wings

Air Fryer Vietnamese Chấm Fish Sauce Wings

Air Fryer Vietnamese Chấm Fish Sauce Wings Recipe by Food is a Four Letter Word



  • 2.25 Pounds Wings (≈18 Flats and Drumettes, thawed)
  • ¼ Cup Chấm Dipping Sauce, (do not substitute with plain fish sauce)
  • ⅓ Cup Granulated Sugar
  • 2 Teaspoons Baking Powder
  • 2 Teaspoons Corn Starch
  • ¼ Teaspoons Kosher Salt


  • 1)

    In a large bowl, combine 2 Teaspoons Baking Powder, 2 Teaspoons Cornstarch, ¼ Teaspoon Kosher Salt and stir to combine. Toss the wings to coat evenly. Brush the basket with a little bit of oil so the wings don’t stick and place the wings into the airfry basket. Choose Air Fry at 400°F for 30 Minutes, flip half way through.

    **Make sure you are using Baking Powder and NOT Baking Soda – baking soda will make the wings inedible.

  • 2)

    When the wings are almost done cooking, make the sauce. Turn on the range hood fan, use a large non-stick pan and add ¼ Cup Chấm Dipping Sauce and ⅓ Cup Granulated Sugar – use medium-high heat, bring to a boil, then let the sauce simmer for about 2 minutes, the sugar should be melted and the sauce should be thick like syrup.  Add the wings toss to evenly coat the wings in the sauce. Garnish with finely chopped cilantro if you prefer. Enjoy!

    Click here Food is a Four Letter Word for more great recipes!

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