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Vietnamese Air-Fried Wings

Vietnamese wings

These Vietnamese Air-Fried Wings are so easy to make! They’re so crispy and full of flavor, and you’ll never believe they were air-fried.

For this recipe, I recommend marinating overnight (or at least 4 hours) and using the double-fry method. I cook them at a lower temperature first, pull them out to rest, then air-fry them at a higher temperature. This is to ensure the inside doesn’t get overcooked and stays moist. If you only care about crispy skin, then you don’t need to let it rest. 🙂 You can serve them alone or dip them in nuoc mam.

The air-fryer I use is the Ninja 10 qt Dual-Basket, and I absolutely love having two baskets!! If you don’t live near an Asian store, you can order ingredients online from Saywee and get $20 off your first order when using my link.

Lastly, you can make your own fried garlic or get them from Jus Garlic like I do! You can get 10% off your order if you mention me

More Vietnamese recipes:

Banh Canh – a delicious pork noodle soup with chewy noodles
Bun Thit Nuong – “grilled” lemongrass pork with vermicelli noodles
Cha Gio – crispy pork egg rolls served with nuoc mam

Vietnamese Air-Fried Wings

Difficulty:BeginnerPrep time: 10 minutesCook time: 30 minutesServings:2 servings


Marinate chicken wings in fish sauce and seasonings overnight. The next day, coat them in oil & flour/corn starch mixture and then air-fry.


  • Marinade

  • Coating

  • To serve:


  1. Mix together all ingredients for the marinade. Toss in chicken and marinate in the fridge for 4+ hours in a bag. If using a bowl, be sure to give it a mix after a few hours to evenly distribute.
  2. Mix together ingredients for coating.
  3. Place wings in one layer to dry with a paper towel. Moisture prevents wings from getting crispy.
  4. Coat wings with oil, and then combine with flour mixture. Let the wings sit for at least 15 minutes. This will help the wings get crispier.
  5. Place wings in the Ninja Foodi Air Fryer basket in one layer. Insert basket in the unit, turn the dial to select AIR FRY, set temp to 350, and set time to 10 minutes. If your wings look smaller or don’t have the tip attached, go with 8. This will be the first fry of the double-fry method. (Do not overcrowd. Cook in batches to ensure crispness.)
  6. Open the basket of wings and let it cool for 5 minutes, so the chicken doesn’t overcook when cooking for the second time. Insert basket, set temp to 400, and set the timer for 15-16 minutes. (check around 10 minutes since the size of wings will cause the cooking time to vary)
  7. Plate wings, top with lime juice, crushed peanuts, and cilantro
Keywords:Vietnamese wings, fish sauce wings, nuoc mam wings, air-fried wings, crispy wings, best vietnamese wings, fried chicken

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  1. Been looking at your Tic-Tok of this recipe for weeks. Patting wings dry now. Can’t wait to hear that crunch.

    1. Yay!!! I can’t wait for you to experience it! 🙂

  2. Cooking and eating these at the moment. They are SPECTACULAR….the only way I’m making wings from now on. Thank you!

    1. I’m so glad you enjoyed the wings, Wendy! I appreciate you letting me know!

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