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Delicious crispy Vietnamese chicken wings garnished with herbs and spices.

Vietnamese Chicken Wings

Delicious and aromatic chicken wings marinated in a vibrant blend of lime, lemongrass, and fish sauce, perfect for gatherings or cozy dinners.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Appetizer, Main Dish
Cuisine: Vietnamese
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lb 2 lb (1 kg) chicken wings Juicy and tender, these wings are perfect for soaking up the marinade.
  • 4 cloves 4 cloves minced garlic Aromatic and savory, garlic adds depth to your marinade.
  • 1/4 cup 1/4 cup lime juice (2 to 3 limes) Adds a refreshing tang.
  • 1/4 cup 1/4 cup fish sauce Essential for rich umami flavor.
  • 2 tbsp 2 tbsp soy sauce For a touch of savory sweetness.
  • 3 tbsp 3 tbsp brown sugar Adds caramel sweetness.
  • 2 tbsp 2 tbsp vegetable oil Helps to keep the marinade smooth.
  • 2 stalks 2 stalks lemongrass Bruised and sliced for flavor.
  • 1 piece 1 birds eye chili (finely chopped) Adds a touch of heat.
  • to taste Coriander leaves For garnishing.

Method
 

Preparation
  1. Bruise the lemongrass and slice only the white part into 0.5 cm (1/4") slices.
  2. In a bowl, combine the bruised lemongrass, minced garlic, lime juice, fish sauce, soy sauce, brown sugar, and vegetable oil. Mix well until the sugar is dissolved.
Marinating
  1. Place the chicken wings in a large ziplock bag. Pour the marinade over the wings, ensuring they’re all covered. Remove as much air as possible and seal.
  2. Massage the marinade into the wings and let them marinate for at least a few hours, preferably overnight in the refrigerator.
Grilling
  1. Preheat the grill on medium-low heat and lightly oil the grill grates.
  2. Remove the wings from the marinade and grill until fully cooked.
  3. Just before they are fully cooked, toss the wings in the reserved marinade and sear quickly on both sides.
Oven Baking
  1. Preheat your oven to 180°C (350°F).
  2. Line a baking tray with baking paper, and lay the wings out on a rack.
  3. Bake for 20 to 25 minutes, flipping and basting with any remaining marinade for additional 10 to 15 minutes.
  4. Cook for an additional 5 minutes after flipping again and basting for extra crispiness.
Serving
  1. Serve garnished with coriander leaves and optional chili slices.

Notes

Marinating overnight is recommended for deeper flavor. You can also make these in the oven entirely if grilling isn't feasible. Adjust spice to your preference by changing the amount of birds eye chili.