There’s something undeniably magical about the first bite of a perfectly crispy wing that’s been marinated, seasoned, and sauced just right.
When it comes to bold flavor, sticky texture, and that crave-worthy umami punch, Woodfire Garlic Fish Sauce Wings deliver in every way.
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When you’re craving sticky, garlicky, salty-sweet wings with that signature umami punch, you don’t need a deep fryer to make it happen. With the Ninja Woodfire Grill and a little prep, these Woodfire Garlic Fish Sauce Wings come out crispy, golden, and packed with bold Vietnamese flavor—no bubbling oil needed. This recipe is all about keeping things simple, flavorful, and cooked right on your outdoor grill using the air crisp function.
Woodfire Vietnamese Garlic Fish Sauce Wings
Equipment
- Ninja Woodfire Grill (air crisp setting)
- Gallon freezer zip-top bag
- Strainer
- Mixing bowls
- Saucepan
- Cooking oil spritzer
- Tongs
Ingredients
Marinade:
- ½ cup fish sauce
- ½ cup warm water
- ½ cup white sugar
Sauce:
- ½ cup fish sauce
- ½ cup warm water
- ½ cup white sugar
- 2 teaspoon black pepper to taste
- ¼ cup minced garlic
- 3 tablespoon Diced Chili Peppers Optional
Wings:
- 3.5 lbs Chicken wings flats and drumettes, separated
- ½ cup rice flour
- ¼ cup cornstarch
- 3 Green onions Diced
- 1 Lime Cut into wedges
Instructions
Make the Marinade
- Mix ½ cup fish sauce, ½ cup warm water, ½ cup sugar, 1–2 teaspoon black pepper, and ¼ cup minced garlic until the sugar is dissolved.
Marinate the Wings
- Separate wing flats and drumettes.
- Place wings in a gallon zip-top bag.
- Pour marinade over wings, remove excess air, and seal.
- Massage the bag to distribute marinade evenly.
- Refrigerate overnight (don’t skip this step!).
Drain & Bread the Wings
- Strain the wings and let them drain well.
- Mix ½ cup rice flour and ¼ cup cornstarch in a bowl.
- Toss wings in the dry mix — no need for milk or egg wash.
Cook in the Woodfire
- Fill your Ninja Woodfire with pellets (Don't forget to do the Dad Shake!) and set it to Air crisp/Woodfire/400°F (204°C).
- When the Woodfire Says "Add Food", place wings in the basket and spray them with oil. Cook for about 30 minutes, flipping & spraying with oil every 6 minutes.
Make the Sauce
- In a saucepan, combine:
- ½ cup water
- ½ cup fish sauce
- ½ cup sugar
- ¼ cup minced garlic
- Boil and reduce until thick and syrupy (12–15 minutes).
- Do not reuse marinade from the raw wings.
Sauce and Serve
- Toss cooked wings lightly in the sauce (a little goes a long way!).
- Garnish with green onions and lime wedges.
Video
Nutrition
Tried this recipe?Mention @DadGotThis or tag #DadGotThis!What makes these wings so special isn’t just the taste—it’s the method. From the marinade to the breading to the sauce, everything is dialed in to work with the Woodfire. In fact, this method brings out the best in the ingredients, highlighting the powerful fish sauce-based marinade and giving each wing a perfectly crisp exterior. The marinade is quick to put together but delivers serious flavor, and the air crisp function turns out beautifully browned wings with none of the grease.
Let’s start with that marinade. It’s not your typical wing setup. There’s no soy, no fancy vinegars, no long list of spices. Just a clean and powerful combo: fish sauce, warm water, sugar, black pepper, and garlic. Nothing else. And yes—you need to dissolve that sugar. That’s not a suggestion. You want every bit of that sweetness blended evenly into the marinade, which doubles as the foundation for your final sauce. The key here is to use warm water to help it mix properly. It’s a small detail, but it matters.
Once you’ve made the marinade, it’s time to give those wings a long, luxurious soak. This is where patience pays off. The wings go into a zip-top freezer bag with the marinade and take a trip to the fridge—minimum overnight. That’s the rule. Don’t skip it. As stated clearly in the video, the wings need time to sit in that marinade to really become fantastic. The overnight soak is what transforms these wings from basic to bold.
After marinating, the wings are strained and set aside. But what really makes the Woodfire method shine is the breading. It’s not the usual heavy coating or wet batter. In fact, it’s the opposite. A super simple dry mix of rice flour and cornstarch does all the heavy lifting here. There’s no milk, no egg, no dredging drama. Just a light, even coat that turns crisp in the air crisp basket, while still letting the flavor of the marinade and sauce shine through.
Now for the fun part—getting these wings crisp. The Woodfire is set to air crisp mode at 400 degrees, and for a little extra flavor, smoke is added using charcoal pellets. It’s not traditional, but hey, the smoke is there, so why not? A quick shake of the pellets (yes, the “dad shake”) gets things going. The wings are lightly spritzed with oil before cooking to help encourage browning and crispness.
Cooking is a flip-and-check process. The wings get turned every six minutes or so, giving them time to brown evenly and develop that crunchy exterior. Over the course of about 30 minutes, the Woodfire works its magic. There’s no need to hover or babysit a fryer—just flip, wait, and repeat. The result? Crispy, golden brown wings that look like they came straight out of a restaurant kitchen.
But the real flavor bomb hits when the sauce goes on. A fresh version is made using the same ingredients as the marinade: equal parts water, fish sauce, and sugar, plus some minced garlic. It’s simmered down on the stove until thick and syrupy—not caramel, but close. It clings beautifully to the wings and gives them that glossy, sticky finish that makes this dish so addictive.
One important lesson learned during the process: go easy on the sauce. A little goes a long way. The flavor is strong, and it doesn’t take much to coat the wings and give them that sweet, salty, garlicky kick. Drizzle first—then toss to coat.
Once they’re sauced, it’s time to garnish. The traditional route would be cilantro, but in this case, green onions were used instead. Not because it’s better—because that’s what was in the kitchen. Lime wedges join the plate too, bringing some brightness to balance the deep umami of the sauce. Even without cilantro, the combination of flavors hits every note: sweet, savory, tangy, and fresh.
These Woodfire Garlic Fish Sauce Wings are everything you want in a wing—crispy outside, juicy inside, and layered with flavor. They’re proof that you don’t need a fryer to get restaurant-quality results at home. The air crisp method works perfectly with this style of breading, creating a crunch that holds up to the sauce without falling apart.
And honestly, once you’ve tasted the final product, you’ll probably agree—it’s hard to beat wings like these. The Woodfire delivers consistent heat, just the right amount of crisp, and it does it without heating up the kitchen or making a mess. For wing lovers looking to branch out, or anyone obsessed with bold, garlicky flavor, these wings are a must-make.
If you want to try this recipe for yourself, there’s a printable version available on my website at DadGotThis.com. If you don’t see it there, just let me know—I’ll get it up as soon as possible. And keep an eye out for the Ninja Woodfire cookbook. It’s packed with recipes like this one, designed specifically for the grill’s strengths. Whether you’re a longtime Woodfire user or just getting started, the Woodfire Garlic Fish Sauce Wings are a perfect way to show off what this little machine can do.
Ingredient and Equipment Links:
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