Bring the fresh flavours of modern Vietnamese cuisine into your home with these chicken wings from Yaletown's newest addition House Special  


  • 2 lbs of chicken wings


  • 8 cloves of garlic, peeled
  • 2 cups of cold water
  • 3/4 cups of fish sauce
  • 1 tsp sugar
  • 1-2 tsp sambal crushed red chili
  1. Chop garlic finely. Add fish sauce and sugar to bowl and mix until dissolved.
  2. Combine fish sauce and garlic with water and add 2 lbs of chicken wings to a large bowl. 
  3. Cover and refrigerate for 6 to 18 hours.

Uncle Hing’s Sauce

  • 4 cloves garlic
  • 2 shallots
  • 1 tsp dried chili flakes
  • 1 cup palm sugar
  • 1 tbsp brown sugar
  • 2 tbsp fish sauce
  • 1 cup hot sauce (store brand is fine)
  • 1-2 tbsp unsalted butter (to taste)
  1. Mince the garlic and shallots in separate bowls. 
  2. In a saucepan, sweat shallots for 2-3 minutes at medium heat before adding minced garlic, then lightly brown.
  3. Add hot sauce and fish sauce to pan and simmer.
  4. Break palm sugar into small pieces and add to sauce.
  5. Allow sauce to simmer until sugar dissolves.
  6. Turn off heat and add butter and dried chili to taste.


  • 1 cup rice flour
  • 1/2 cup of corn starch
  1. Combine ingredients into mixing bowl. 
  2. Take wings from marinade and toss in dry batter. 
  3. Deep-fry at 375 C for 8 minutes.
  4. In a small saucepan, heat enough sauce to coat wings and reduce until sugar begins to caramelize. Add chicken wings to sauce and quickly toss to coat. 
  5. Plate wings and add chopped cilantro and Vietnamese pickles for brightness.