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Crispy Vietnamese chicken wings served with dipping sauce on a white plate.

Vietnamese Chicken Wings

These wings are marinated in a fragrant mix of garlic, lime, and fish sauce, embodying the essence of Vietnamese cuisine.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Vietnamese
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 4 cloves minced garlic Offering a savory aroma
  • 1/4 cup fresh lime juice About 2 to 3 limes, providing a bright and zesty kick
  • 1/4 cup fish sauce Giving that umami punch
  • 2 tbsp soy sauce Adding depth to the flavor
  • 3 tbsp brown sugar For a touch of sweetness
  • 2 tbsp vegetable oil For the marinade
  • 2 stalks lemongrass Fragrant and citrusy
  • 1 piece bird's eye chili Finely chopped, for a dash of heat
For Grilling
  • 2 lb chicken wings Plump and full of flavor
  • Oil for grilling To ensure a perfect sear
  • Fresh coriander leaves To garnish, for a pop of color

Method
 

Preparation
  1. Bruise the lemongrass using the side of your knife or a pestle, then slice off the white part into 0.5cm / 1/4" thick slices.
  2. In a bowl, combine the bruised lemongrass with minced garlic, lime juice, fish sauce, soy sauce, brown sugar, and vegetable oil. Mix well until the sugar dissolves.
  3. Place the chicken wings in a large ziplock bag, add the marinade, remove as much air as possible, seal it, and massage to ensure the wings are well-coated. Let them marinate for at least a few hours, preferably overnight.
Cooking
  1. Pour the wings and marinade into a large bowl. Lightly oil your grill and preheat it on medium-low.
  2. Remove the wings from the marinade and grill them gently, taking care not to use high heat as the sugar can burn.
  3. Once the wings are almost done, return them to the bowl with the marinade, toss them, and quickly sear them on both sides on the grill.
  4. Preheat your oven to 180°C/350°F and position a rack in the upper part. Line a baking tray with parchment paper and place a rack on top.
  5. Arrange the wings on the rack and bake for 20 to 25 minutes, or until golden brown on top. Flip the wings, baste them, and bake for another 10 to 15 minutes.
  6. Turn the wings once more, baste again, and return them to the oven for an extra 5 minutes. Serve garnished with coriander leaves and chili slices, if desired.

Notes

For maximum flavor, marinate the wings overnight. If you can’t find lemongrass, substitute with lemon or lime zest. Adjust the level of spiciness by altering the amount of bird’s eye chili.