Name: Vietnamese Five-Spice Fried Chicken Wings Recipe
Prep time: 1 h 10 min
Cook time: PT-490279H30M42S
Total time: 1 h 30 min
Cuisine: Vietnamese
Ingredients: 2 lbs chicken wings; 1 teaspoon sea salt; 1 teaspoon sugar; 2 teaspoons chicken bouillon powder; 1/4 teaspoon ground black pepper; 1/2 teaspoon five-spice powder; 1 egg (beaten); 1/2 cup corn starch; Vegetable oil (for frying, enough to fill 1 inch high in skillet)

Jump to Recipe· 4.1 from 52 reviews

If you love bold, aromatic flavors and crave the perfect crispy texture on your chicken wings, then this Vietnamese Five-Spice Fried Chicken Wings Recipe is just what you need to try next. It combines the fragrant warmth of five-spice powder with a simple yet flavor-packed marinade that makes every bite irresistibly delicious. Whether you’re serving them for a family dinner or bringing a dish to your next party, these wings will impress and disappear fast!

Ingredients You’ll Need

A black baking tray filled with many uncooked chicken wings spread out evenly in one layer. The wings are light pink with some skin and fat showing, and they rest on white paper towels that line the tray. The tray sits on a white marbled surface, which is smooth and clean. The wings vary slightly in size and shape but are all raw and ready to cook. photo taken with an iphone --ar 4:5 --v 7

With just a handful of pantry staples, this recipe shows how simple ingredients can deliver outstanding flavor and fantastic texture. Each component has a role, from seasoning and marinating to getting that satisfyingly crispy crust.

2 lbs chicken wings: The perfect base for absorbing all the incredible flavors while staying juicy inside.
1 teaspoon sea salt: Enhances the natural taste of the chicken and balances sweetness.
1 teaspoon sugar: Adds a mild sweetness that complements the savory spices beautifully.
2 teaspoons chicken bouillon powder: Brings a rich, umami depth to the marinade.
1/4 teaspoon ground black pepper: Adds just the right hint of warmth and complexity.
1/2 teaspoon five-spice powder: The star of the show, blending star anise, cinnamon, cloves, fennel, and Sichuan pepper for a unique aromatic punch.
1 egg (beaten): Helps the cornstarch batter stick perfectly for a crisp coating.
1/2 cup corn starch: Creates that irresistible crunchy crust everyone craves on fried wings.
Vegetable oil (for frying): Essential for deep frying and achieving golden, crispy perfection.

How to Make Vietnamese Five-Spice Fried Chicken Wings Recipe

Step 1: Marinate the Wings

Start by combining the chicken wings with sea salt, sugar, chicken bouillon powder, black pepper, and five-spice powder in a large bowl. Toss everything together so the wings soak up all those fantastic spices. For best results, let them marinate for at least one hour, but if you have time, overnight in the fridge truly lets the flavors deepen and develop.

Step 2: Prepare Your Frying Oil

Pour enough vegetable oil into a large skillet to reach about 1 inch in depth. Heat the oil to 375°F (190°C). You can check if the oil’s ready by dropping a bit of cornstarch—if it sizzles immediately, you’re good to go. Properly heated oil is key to getting that beautifully crisp outer layer without greasy wings.

Step 3: Lightly Batter the Wings

Once the wings are marinated, add the beaten egg directly to the bowl and toss until each wing is evenly coated. Then sprinkle the cornstarch over the wings and toss again to create a light, even batter. This step is essential for locking in moisture while building the perfect crispy texture.

Step 4: Deep Fry the Wings

Carefully lower the battered wings into the hot oil in batches. Avoid overcrowding the pan to maintain the oil temperature and ensure even cooking. Fry each batch for about 10 minutes, turning occasionally if needed until the wings are golden brown and crispy. Drain the wings on paper towels or a wire rack to remove any excess oil before serving.

How to Serve Vietnamese Five-Spice Fried Chicken Wings Recipe

A white plate holds eight pieces of fried chicken wings, arranged closely in multiple layers. Each wing has a golden-brown, crispy, and textured outer coating that looks crunchy with some small bubbles and uneven roughness. The wings' shapes vary slightly, showing the uneven fried crust in browns and light tans. The plate sits on a white marbled surface with soft natural light that highlights the detailed texture of the fried wings. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Enhance the presentation and taste by garnishing your wings with freshly chopped cilantro or green onions. A sprinkle of toasted sesame seeds adds a subtle nuttiness and pleasing crunch that complements the rich spices beautifully.

Side Dishes

These wings pair wonderfully with fresh cucumber slices or a tangy pickled vegetable salad to balance out the rich, savory flavors. For a heartier meal, serve alongside steamed jasmine rice or fried rice for a classic Vietnamese-inspired feast.

Creative Ways to Present

For a festive gathering, arrange the wings on a large platter lined with banana leaves for an authentic touch. You might also serve them with small bowls of dipping sauces like spicy sriracha mayo or a lime-chili dipping sauce for guests to customize their bites.

Make Ahead and Storage

Storing Leftovers

If you have any leftover wings, allow them to cool completely before storing in an airtight container in the refrigerator. They will stay fresh and tasty for up to 3 days, making them a perfect make-ahead snack or meal component.

Freezing

You can freeze cooked wings by placing them in a single layer on a baking sheet until firm, then transferring them to a resealable freezer bag. This helps maintain their crispiness. Frozen wings are best enjoyed within 2 months.

Reheating

To bring back that crispy texture without drying the wings out, reheat them in an oven or air fryer at 350°F (175°C) for about 8-10 minutes. Skip the microwave if you want to avoid sogginess and keep all the five-spice goodness intact.

FAQs

Can I use other cuts of chicken for this recipe?

Absolutely! While wings are ideal for the crunch and bite-sized appeal, drumsticks or boneless chicken pieces also work well with the same marinade and frying technique.

What if I don’t have five-spice powder?

You can create a simple substitute using equal parts cinnamon, ground cloves, star anise, fennel seeds, and white pepper. However, the authentic five-spice powder truly gives this recipe its signature flavor.

Is it necessary to deep fry or can I bake the wings?

Deep frying gives the crispiest result, but baking can be a healthier alternative. Coat the wings as directed and bake at 425°F (220°C) for about 40-45 minutes, turning halfway, until golden and cooked through.

How long should I marinate the chicken wings?

Marinating for a minimum of one hour will infuse the flavors well, but overnight marination is best. It allows the spices to penetrate deeply, resulting in a more flavorful wing.

Can I make the batter gluten-free?

Yes! Simply swap the cornstarch for a gluten-free starch like potato starch or tapioca starch to keep the wing coating light and crispy without any gluten.

Final Thoughts

There’s truly nothing quite like the magic that happens when simple ingredients meet an irresistible five-spice marinade and a perfectly crispy fry. This Vietnamese Five-Spice Fried Chicken Wings Recipe is a guaranteed crowd-pleaser that will have everyone asking for seconds. So grab your wings, get frying, and share this flavorful favorite with your friends and family—you won’t regret it!