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.
What others are saying
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.
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.
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.
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.