Vietnamese Baked Chicken Wings
- 3 pounds chicken wings and drumettes, wing tips removed and discarded
- 3 tablespoons soy sauce
- 3 tablespoons olive oil
- 3 teaspoons baking powder
- ¼ teaspoon freshly ground black pepper
- ⅓ cup fish sauce
- 2 limes, juiced
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sambal oelek (or sriracha)
- 1 (½ inch) piece fresh ginger, peeled and grated
- 3 green onions (white and light green parts only), thinly sliced
- Combine the chicken and soy sauce in a large bowl; turn chicken to coat. Cover bowl with plastic wrap. Marinate chicken in refrigerator for at least 2 hours.
- Preheat oven to 425°F (220°C). Place a baking rack in the top third of the oven.
- Toss chicken with the olive oil, baking powder, and pepper in a large bowl; spread in a single layer onto a rimmed baking sheet.
- Bake in preheated oven on the top rack for 30 minutes, raise the oven to broil, and continue cooking until chicken is deep golden-brown and crispy, 5 to 7 minutes more.
- While the chicken cooks, mix the fish sauce, lime juice, soy sauce, brown sugar, sambal oelek, and ginger together in a small pot; bring to a boil, reduce to medium, cook uncovered until the sauce has reduced by half, about 10 minutes.
- Transfer the wings to a large bowl; add sauce and toss to combine. Garnish chicken with green onions to serve.
Not in the mood for sticky wings? These wings are simple and delicious without the glaze, too!
What others are saying
Leah M says:
Had to go to an international foods market to buy sambal oelek, but it was definitely worth the trek. I used drumettes exclusively and it was delicious!
Erica Schaefer says:
I used sriracha and ginger paste for this recipe, because those were easier to find at the store. I made half with the glaze and half without, and I must say, both were delicious.
Laura Griffin says:
The sauce on these wings is incredible. I will definitely be making these again on the next game day. The fish sauce was just the right amount, not too overwhelming. I added a little more sriracha than the recipe, just for some extra spice.
Aja A says:
Yep, fish sauce is starting to really grow on me. Usually I stray away from even the slightest recipe that calls for more than a tablespoon of it cause it tends to overpower a dish completely, but this surprised me. I thoroughly enjoyed the marinade on these wings. For a little extra heat, add one more tablespoon of sambal and pair it with a nice, cold beer.
Tiana D. says:
Ok guys.... I had no idea I could pull these off! The fish sauce really shines in this recipe, my husband even said these were pretty close to the vietnamese chicken wings we love at a local restaurant. I used liquid aminos rather than soy sauce to reduce the salt content, still tastes great.