This simple but delicious dish is a must at every beer serving restaurant in Vietnam. Chicken wings are chopped up -- usually the tips are left whole, and the wingette are chopped in half. The drumettes are either halved with the smaller end being thrown away, or sometimes they're made 'lollipop' style with the bottom part of the drumette being stripped to the bone. They are then either marinated in oil with some seasoning, dusted in tapioca or corn starch, or just simply fried in oil until they're crispy. When done, they may be sprinkled with shallots, chilli pepper, or fried garlic. Cánh gà chiên usually comes with a dipping sauce like nuoc mam (garlic, ginger, chilli, fish sauce and lime).