Vietnamese Chicken Wings

Vietnamese Chicken Wings - Sticky sweet and savory chicken wings marinated with fish sauce, garlic and sugar. Vietnamese chicken wings are absolutely delicious and addictive!

I haven’t posted Asian recipes for a few weeks and I am back with everyone’s favorite chicken wings. I love chicken wings so much that I can eat them every day.


Vietnamese Chicken Wings

With football season around the corner, this is the recipe you need.

Vietnamese chicken wings are scrumptious and they have gained a lot of popularity in recent years. Fish sauce is no longer an “exotic” ingredient in the kitchen.



These days, you can get fish sauce at Whole Foods and regular supermarkets. Even though fish sauce might smell pungent, it lends amazing flavors to food, especially to wings.

These chicken wings are so easy to make. Just marinate the wings with the ingredients and bake them in the oven. They are great as dinner or appetizer for any occasions. Try the recipe, you will love it.

Ingredients

  • 2 lb / 1 kg chicken wings , cut into wingettes and drumettes
  • Oil for grilling

MARINADE

  • 4 cloves minced garlic
  • 1/4 cup lime juice (2 to 3 limes)
  • 1/4 cup fish sauce
  • 2 tbsp soy sauce
  • 3 tbsp brown sugar
  • 2 tbsp vegetable oil
  • 2 stalks lemongrass

GARNISHES (OPTIONAL)



Instructions

Vietnamese Chicken Wings
Vietnamese Chicken Wings
  1. Bruise the lemongrass using the side of your knife (or a pestle). Slice the white part only into 0.5cm / 1/4" slices, thick enough to pick off later if any stick to the wings.
  2. Combine lemongrass with the rest of the marinade ingredients and mix well.
  3. Combine marinade with wings in a ziplock bag. Remove as much air as possible from the bag and seal. Massage marinade into the wings to evenly disperse.
  4. Marinate for at least a few hours, preferably overnight.
  5. When ready to cook, pour the wings and marinade into a large bowl.

TO COOK ON GRILL

  1. Lightly oil the grill and preheat on medium low. The grill side cooks the wings more evenly than the hotplate side.
  2. Remove wings from marinade and grill until cooked through. Do not cook on a high heat otherwise the sugar will burn before the inside of the wings are cooked.
  3. Just before the wings are ready, remove the wings from the grill and put them back into the bowl and toss in the marinade, then put back on the BBQ and sear quickly on both sides.

TO COOK IN OVEN

  1. Preheat oven to 180C/350F and put the rack in the top part of the oven.
  2. Line a baking tray with baking paper and place a rack on it.
  3. Remove wings from the marinade and spread out over the rack.
  4. Bake for 20 to 25 minutes until the top side is golden brown, then turn the wings and baste.
  5. Return to oven for another 10 to 15 minutes until the wings are a dark golden brown.
  6. Turn again, baste and return to the oven for another 5 minutes.

TO SERVE


Vietnamese Chicken Wings
Vietnamese Chicken Wings

Serve garnished with coriander leaves and chilli slices (optional).
Recipe Notes:
1. If you can't find lemongrass, they won't really be "Vietnamese Chicken Wings". There really is no substitute for lemongrass, normal lemons won't cut it. Instead, my suggestion is that you add the zest of 1 lime and call it "Thai Chicken Wings"!
2. Fish sauce is a key ingredient in Vietnamese cooking. There really is not substitute for it in this recipe.
3. When cooking these on the BBQ, I toss the wings in the marinade just before they are cooked rather than basting them because if you baste them, the skin will burn too much (because of the sugar in the marinade).

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