Vietnamese Baked Chicken Wings

Image of Caroline Chambers
Rated 5.0 based on 5 customer reviews
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Ingredients

  • 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

Directions

  1. 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.
  2. Preheat oven to 425°F (220°C). Place a baking rack in the top third of the oven.
  3. Toss chicken with the olive oil, baking powder, and pepper in a large bowl; spread in a single layer onto a rimmed baking sheet.
  4. 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.
  5. 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.
  6. Transfer the wings to a large bowl; add sauce and toss to combine. Garnish chicken with green onions to serve.
Mealthy tip:

Not in the mood for sticky wings? These wings are simple and delicious without the glaze, too!

Reviews

5.0out of 5 Stars

(5 Reviews)

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What others are saying

Image of Leah M

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!

Image of Erica Schaefer

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.

Image of Laura Griffin

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.

Image of Aja A

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.

Image of Tiana D.

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.