Chicken Wings Recipe
I love chicken wings so much that I can eat them every day. Today, I have an easy chicken wings recipe to share with you. Vietnamese chicken wings have gained a lot of popularity in recent years.
They are tasty, with a sticky and savory marinade, making these oven baked wings the best chicken wings ever!
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Ingredients for Vietnamese Chicken Wings
The marinade calls for only four (4) simple ingredient:
- Fish sauce. The wings are marinated with fish sauce, a staple in ingredient in Vietnamese cooking.
- Garlic
- Sugar
- Ground black pepper
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 chicken wings.
Marinate the chicken wings (drummettes and wingettes) with the ingredients above and bake them in the oven.
How Long to Bake Chicken Wings
Bake chicken wings at 400 degrees Fahrenheit, for 30 minutes to make sure the skin is crispy and inside of the chicken wings stay moist and juicy. Try the recipe, you will love it.
Frequently Asked Questions
Temperature to Bake Chicken Wings?
You can also bake the chicken wings at 425 degrees Fahrenheit for 20-25 minutes, depending on the size of the wings.
How Many Calories Per Serving?
These Vietnamese chicken wings are only 538 calories per serving.
What Dishes to Serve with this Recipe?
This meal is best served as an appetizer. They are also great as a main dish for dinner. For a healthy Asian meal and easy weeknight dinner, I recommend the following recipes.
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Vietnamese Chicken Wings
Vietnamese Chicken Wings - sticky sweet and savory chicken wings recipe with fish sauce, garlic and sugar marinade. These oven baked chicken wings are delicious and addictive!
Ingredients
- 1 1/2 - 2 lbs. (0.6 kg-1 kg) chicken wings
- 8 cloves garlic, coarsely minced
- 1/4 cup fish sauce
- 1/4 cup sugar
- 3 dashes ground black pepper
- 1 tablespoon crushed peanuts
- 1 tablespoon chopped cilantro
Instructions
- Rinse the chicken wings with cold water. Pat dry with paper towels. Transfer the chicken to a big bowl or a Ziplock bag.
- In a bowl, add the garlic, fish sauce, sugar and ground black pepper together. Stir to mix well.
- Add the marinade to the chicken wings, combine well so the chicken wings are well coated with the marinade. Marinate the chicken wings for two hours or best overnight in the refrigerator.
- Preheat oven to 400°F (207°C). Arrange the chicken wings on a baking sheet lined with parchment paper. Bake for 30 minutes or until the surface turns golden brown. Top with the crushed peanuts and cilantro and serve immediately.
Nutrition Information
Serving Size
6 peopleAmount Per Serving Calories 538Total Fat 43gSaturated Fat 12gCholesterol 204mgSodium 850mgCarbohydrates 11gFiber 1gSugar 9gProtein 50g
cindy
I am allergic to all things fish, therefor cannot use fish sauce or oyster sauce. What do you recommend as a substitute? Thank you.
Rasa Malaysia
You can use soy sauce.
Maria
Hello! If I want to make this recipe with a 10 pound bag do I need to multiple all the ingredients? Over a cup of sugar is making me little nervous admittedly! Thank you so much!
Rasa Malaysia
Hi Maria, you don’t have to multiply directly. I can’t tell you exactly because I haven’t made with 10 lb chicken wings. You can marinate them in a few batches.
Sarah M
These are delicious. My little ones absolutely loved them too. They both hate cilantro however I told them to put it on their chicken to have their minds blown and they were pleasantly surprised. I will definitely be making these again, quick, easy and yummy ?
Rasa Malaysia
Hi Sarah, thanks so much for trying Vietnamese chicken wings. Yes, they are amazing. Cilantro as a marinade does wonders to the flavors. Don’t say don’t tell and nobody knows.
Jerry Hill
Come on! Where is the recipe???
Rasa Malaysia
Jerry – the recipe is right at the bottom of the page!
Myko
Hi! What’s a good dip to make with these wings on the side? Can you share the recipe for it? Thank you!
Rasa Malaysia
Just serve with Thai sweet chili sauce in a bottle. :)
Steve Schaff
Made these the other night – only difference is that I steamed the wings for ten minutes then refrigerated them for an hour. (Seems to insure crispy skin and juicy, fat-coated meat.) I then let them come to room temp and threw them in the marinade for about 4 hours.
My wife has never been a fan of fish suce – even during the year we lived in Bangkok – so I usually use less than a recipe calls for. This time I followed it exactly. But I also held some back that I tossed in a little peanut oil, salt, pepper and garlic powder. I roasted them along side the Vietnamese wings and served an Indonesian peanut sauce (a favorite of my wife’s) for dipping.
Thankfully, she left me a few of the Vietnamese wings. The layers of flavor from that marinade are perfectly balanced and totally delicious.
Thanks for sharing it.
Steve
Rasa Malaysia
Hi Steve, I am so happy that you had success with these Vietnamese Chicken Wings. Yay that your wife loved them. :)
Valerie Cronin
Hi, I was wondering if oyster sauce could be used instead of the fish sauce? Or would it make too much of a difference in flavor?
Rasa Malaysia
You can use oyster sauce.
Dennis
Can the wings be air fried?
Rasa Malaysia
I think so, I haven’t tried air frying though.
Annie
Love your recipes! If I don’t like fish sauce is there something else I can substitute for the Vietnamese chicken wings?
Sue C von Baeyer
I cannot find the recipe for vietnamese chicken wings–a cake keeps coming up
Help please
Ros
Keep scrolling up, took me a while I watched the whole cakes recipe !
Heather
Same here.
Checked again today, and working.. :-)