Gather the ingredients.
Pat the chicken wings dry with a paper towel.
In a large bowl, add the chicken wings, and pour the fish sauce over them. Make sure that every piece of chicken is coated in the fish sauce by tossing the wings with your hands. Let rest to marinate for 15 minutes.
Add 1/4 cup of the all-purpose flour to the bowl and mix well so that the flour coats all of the chicken wings.
Use a pot with high sides and pour in rice bran oil until there is at least 1 1/2 inches of oil in the pot. Heat over medium-high heat to 350 F.
Add about half of the chicken wings piece by piece to avoid crowding. Fry for 8 to 10 minutes. Make sure that all sides of the chicken fry evenly until you get a beautiful golden color on the wings.
While the chicken is frying, prepare a plate with some paper towels and leave it close to the pot. Once cooked, remove the fried chicken from the oil and let it rest on the plate.
Fry the remaining chicken wings and remember not to overcrowd the pot. Remove the chicken from the oil and let it rest on the lined plate.
Toss the shallots on a plate with the remaining all-purpose flour and fry them in the hot oil.
Once the onions have turned golden, remove them from the oil with a slotted spoon and scatter over the chicken wings.