These Easy Vietnamese Chicken Wings are a tasty treat! They are sticky, sweet, and packed with flavor from garlic, ginger, and fish sauce. Perfect for a quick dinner or snack!
Who can resist a plate of crispy wings? I love serving them with a side of rice or fresh veggies. Just be ready to lick your fingers—these wings are finger-lickin’ good! 😄
Key Ingredients & Substitutions
Chicken Wings: Fresh or frozen wings work well for this recipe. If you can’t find chicken wings, chicken thighs cut into smaller pieces can also be a good substitute for juicy and tender results.
Soy Sauce: This adds depth to the marinade. If you prefer a low-sodium option, you can use reduced-sodium soy sauce to control the saltiness without sacrificing flavor.
Fish Sauce: It’s crucial for authentic Vietnamese flavor. If you’re vegetarian or vegan, consider using soy sauce, miso paste, or mushroom sauce as a substitute.
Honey: This brings sweetness. You can swap it with maple syrup or agave syrup if needed for a different but equally tasty result.
Fresh Ginger: Adds a zing to the wings. If you don’t have fresh ginger, ground ginger can work too—just use about 1/2 teaspoon.
How Do I Get Perfectly Caramelized Chicken Wings?
Getting caramelized chicken wings is all about timing and cooking method. Start by baking them until they’re just about cooked through, then brush them with the thickened marinade and bake again. Here’s how to ensure great results:
- Don’t rush the marinating process; ideally, let the wings sit in the marinade for a few hours to absorb flavors.
- Use a wire rack! It allows air to circulate around the wings, leading to even cooking and a crispier skin.
- Be generous with the marinade brush during the last bake. This will help create that beautiful sticky, caramelized layer you’re aiming for.
- Watch the last few minutes of baking closely to prevent burning. If they start to darken too much, pull them out.
Easy Vietnamese Chicken Wings
Ingredients You’ll Need:
- 2 lbs chicken wings, split into drumettes and flats
- 1/4 cup soy sauce
- 2 tbsp fish sauce
- 3 tbsp honey
- 2 tbsp brown sugar
- 3 cloves garlic, minced
- 1 inch piece fresh ginger, grated
- 1 tbsp lime juice (optional for a slight tang)
- 1 tbsp vegetable oil
- 1/2 tsp black pepper
- 1/4 cup chopped roasted peanuts
- Fresh cilantro or parsley, chopped for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation and about 40 minutes of cooking time. You’ll spend a little time marinating the wings (1 hour minimum, but ideally 2-3 hours) and then bake them to golden perfection. It’s a simple but rewarding process!
Step-by-Step Instructions:
1. Make the Marinade:
In a large bowl, mix the soy sauce, fish sauce, honey, brown sugar, minced garlic, grated ginger, lime juice (if using), vegetable oil, and black pepper. Stir everything together well.
2. Marinate the Chicken Wings:
Add the chicken wings to the marinade, tossing them around to make sure they are coated evenly. Cover the bowl and place it in the refrigerator for at least 1 hour, but if you can, let it sit for 2-3 hours for even more flavor.
3. Preheat and Prepare:
When you’re ready to cook, preheat your oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. The rack will help the wings cook evenly and get crispy!
4. Arrange the Wings:
Take the chicken wings out of the marinade and place them in a single layer on the wire rack. Remember to save the leftover marinade for later!
5. Bake the Wings:
Bake the wings in the preheated oven for 25 minutes. This gets them nice and hot!
6. Make the Glaze:
While the wings are baking, pour the reserved marinade into a small saucepan. Bring it to a boil over medium heat, then let it simmer until thickened, about 5-7 minutes.
7. Brush with Glaze:
After 25 minutes, remove the wings from the oven and brush them generously with the thickened marinade. Give those wings a lovely glaze!
8. Finish Baking:
Return the wings to the oven and bake for another 10-15 minutes, or until they are sticky and caramelized. Flip the wings halfway through for even coverage if desired.
9. Garnish and Serve:
Once baked to perfection, take the wings out of the oven and sprinkle them with chopped roasted peanuts and fresh cilantro or parsley for garnish.
10. Enjoy!
Serve the wings hot with rice or just as they are for a delicious finger food. Enjoy the explosion of flavors!
These wings are guaranteed to be a hit! Sweet, savory, with a nice crunch from the peanuts and freshness from the herbs—they’re perfect for gatherings or a cozy family dinner!
FAQ for Easy Vietnamese Chicken Wings
Can I Use Frozen Chicken Wings?
Absolutely! If you’re using frozen chicken wings, make sure to thaw them in the refrigerator overnight before marinating. You can also use the quick method by placing them in a sealed plastic bag and submerging in cold water for about an hour.
How Long Can I Marinate the Wings?
You can marinate the wings for a minimum of 1 hour, but for the best flavor, aim for 2-3 hours. If you’re in a hurry, even 30 minutes will impart some flavor, but the longer, the better!
What Should I Serve with These Wings?
These wings pair beautifully with steamed rice or noodles to soak up the delicious sauce. You can also serve them with fresh vegetable sticks, a light salad, or your favorite dipping sauces for extra flavor.
How Do I Store Leftovers?
Store any leftover wings in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for about 10-15 minutes until heated through to keep them crispy!
