Canh Ga Chien Nuoc Mam (Sticky Fish Sauce Chicken Wings)
Crisp oven wings glazed in a garlicky, sweet and salty fish sauce coating, with a punchy dip on the side.
Made with Nuoc cham (Vietnamese dipping sauce) and Sambal oelek (chilli sambal). Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 10
- LevelEasy
- Costabout £1.64 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 220°C (200°C fan). Pat the wings completely dry with kitchen paper, then toss with the cornflour, gluten free baking powder and 2 tbsp of the oil until evenly coated.
- 2
Spread the wings on a lined baking tray so they do not touch. Bake for 40 to 45 minutes, turning once, until deep golden and crisp.
42 min - 3
While they bake, warm the remaining oil in a small pan over a medium heat. Fry the garlic for 30 seconds until fragrant but not browned.
- 4
Add the fish sauce, sugar and water. Simmer for 3 to 4 minutes until syrupy and slightly sticky, then take off the heat.
3 min 30 s - 5
Tip the hot wings into a large bowl, pour over the glaze and toss until every wing is coated. Check one wing is cooked through, with clear juices and no pink at the bone.
- 6
Scatter over the spring onions. Serve with lime wedges, a bowl of your ready made nuoc cham (see the base recipe) for dipping and your ready made sambal oelek on the side for anyone who wants more heat.
Tips
- Gluten free baking powder in the coating helps the skin blister and crisp without frying.
- Cook the glaze until it just coats a spoon. It thickens more as it cools on the wings.
- For extra heat, stir a spoonful of sambal oelek into the nuoc cham for dipping.
Storing and freezing
Keep cooked wings in the fridge for up to 3 days. Reheat on a tray in a {t200} oven for 15 minutes until steaming hot all the way through. They freeze for up to 2 months.
Questions
Are these wings gluten free?
Yes. The coating uses cornflour and gluten free baking powder, and the glaze uses only fish sauce and sugar. Check your fish sauce label for wheat.
Can I cook them in an air fryer?
Yes. Cook at 190C for about 25 minutes, shaking halfway, then toss in the glaze. Work in batches so the wings are not crowded.
Can I use drumsticks instead?
Yes. Allow 55 to 60 minutes in the oven and check the thickest part is piping hot with no pink before glazing.
More made with nuoc cham (vietnamese dipping sauce)
Pad Thai Pork Lettuce Cups
GFDFEFHu Tieu Nam Vang (Southern Vietnamese Pork and Prawn Noodle Soup)
GFDFEFHu Tieu Kho (Vietnamese Dry Noodles with Pork and Prawns)
NFHPTom Xao Toi (Vietnamese Garlic Prawns with Nuoc Cham)
GFDFEFSee every dish made with nuoc cham (vietnamese dipping sauce)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.