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Recipe photo for Vietnamese Garlic Butter Chicken Wings (Cánh Gà Chiên Bơ Tỏi)

Vietnamese Garlic Butter Chicken Wings (Cánh Gà Chiên Bơ Tỏi)

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Vietnamese Garlic Butter Chicken Wings (Cánh Gà Chiên Bơ Tỏi)

Crispy deep-fried chicken wings tossed in a glossy garlic butter glaze with a touch of honey. A beloved Vietnamese party snack and restaurant favorite that is rich, fragrant, and not spicy.

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🇻🇳 Vietnam ·Asia · $
Prep
Cook
Total
4 portions
Cánh gà chiên bơ tỏi is one of Vietnam's most popular wing dishes, served at family gatherings, beer halls, and casual restaurants across the country. The wings are cut at the joint, lightly seasoned, and given a thin coating of tapioca or cornstarch before being deep-fried until deeply golden and crispy. While they drain, a sauce of butter and plenty of minced garlic is gently melted and cooked until fragrant, then sweetened with a little honey and rounded out with a savory note from soy sauce or fish sauce. The hot wings are tossed in this glaze so every piece picks up a shiny, buttery, garlicky coat. The result is crunchy on the outside, juicy inside, and mild rather than spicy, with the garlic and butter doing all the talking. They are finished with toasted sesame seeds and green onion and are best eaten immediately while the coating is still crisp.

Ingredients

Ingredients

1 kg chicken wings cut in half at the joint
1 cup tapioca starch for coating; cornstarch or potato starch works too
1 tsp salt for seasoning the wings
1 tsp black pepper
1 l vegetable oil for deep-frying
1 tbsp sesame seeds toasted, for garnish (optional)
1 piece green onion chopped, for garnish (optional)

Garlic butter glaze

50 g butter
6 clove garlic minced
1 tbsp honey
1 tbsp sugar
1 tbsp soy sauce or substitute fish sauce
0.5 piece onion sliced lengthwise (optional)

Ingredients

4 portions

Ingredients

1 kgchicken wings cut in half at the joint
1 cuptapioca starch for coating; cornstarch or potato starch works too
1 tspsalt for seasoning the wings
1 tspblack pepper
1 lvegetable oil for deep-frying
1 tbspsesame seeds toasted, for garnish (optional)
1 piecegreen onion chopped, for garnish (optional)

Garlic butter glaze

50 gbutter
6 clovegarlic minced
1 tbsphoney
1 tbspsugar
1 tbspsoy sauce or substitute fish sauce
0.5 pieceonion sliced lengthwise (optional)

Instructions

Prep and coat the wings

  1. 1

    Cut the chicken wings in half at the joint, then rinse well and pat completely dry. Drying thoroughly helps them crisp up.

    ~5 min
  2. 2

    Season the wings with the salt and black pepper and toss to coat evenly.

    ~2 min
  3. 3

    Add the tapioca starch and toss until every wing is lightly and evenly coated, pressing it into the skin and shaking off any excess.

    ~3 min

Deep-fry until crispy

  1. 1

    Heat the vegetable oil in a deep, heavy pan to about 170C, until bubbles form steadily around a wooden chopstick dipped into the oil.

    ~5 min
  2. 2

    Fry the wings in small batches over medium heat for 8 to 10 minutes per batch, until golden brown and crispy and cooked through. Frying in small batches keeps the oil hot.

    ~15 min
  3. 3

    Lift the wings out and drain them on a wire rack or paper towels.

    ~2 min

Make the glaze and toss

  1. 1

    In a clean wide pan over low heat, melt the butter, then add the minced garlic and saute gently until fragrant and pale golden. Do not let it brown or burn.

    ~2 min
  2. 2

    Stir in the honey, sugar, and soy sauce and simmer over low heat until slightly thickened and glossy. Add the sliced onion now if using and cook for about 30 seconds.

    ~2 min
  3. 3

    Add the hot fried wings to the pan and toss quickly so the garlic butter glaze coats every piece evenly.

    ~2 min
  4. 4

    Transfer to a plate, garnish with toasted sesame seeds and chopped green onion, and serve immediately while crisp.

    ~1 min

Credits & Inspiration

  • Helen's Recipes

    Authentic recipe using tapioca starch coating, deep-frying, and a butter, garlic, honey, and soy glaze finished with sesame seeds.

  • Christie at Home

    Marinated wings coated in starch and deep-fried until crispy, then tossed in a melted garlic butter sauce, with an air fryer alternative.

  • VnExpress

    Vietnamese-language recipe for flour-coated, twice-fried crispy wings tossed in melted butter with sauteed garlic.

  • Cup of Yum

    Deep-fried starch-coated wings finished in a garlic butter glaze, served immediately while warm and crisp.

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