Vietnamese Chicken Wings
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
24
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Calories
387 kcal
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Course
Main Course, Appetizer, Snacks
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Cuisine
Asian, Vietnamese
Vietnamese Chicken Wings
Description
This recipe for Vietnamese Chicken Wings features a marinade combining minced garlic, lime juice, fish sauce, soy sauce, brown sugar, vegetable oil, and sliced bruised lemongrass. After marinating for several hours or overnight, the wings are grilled over medium-low heat until cooked through and caramelized without burning, as the sugar content can cause flare-ups at high heat.
The lemongrass adds a bright, citrusy, and herbal note that is central to Vietnamese flavor profiles, balanced by the salty depth of fish sauce and soy sauce. The grill imparts smoky charred marks and a slightly sticky glaze from the marinade on the wings.
These wings can be garnished with chopped bird's eye chili and fresh coriander to enhance spice and freshness. They work well as an appetizer or main dish at gatherings.
For the best authenticity, use fresh lemongrass as substitutes like lime zest alter the flavor significantly. To avoid burning, toss wings in marinade just before final grilling rather than basting during cooking.
Fresh lemongrass is essential to authentic Vietnamese flavor; substitutes like lime zest change the profile.Fish sauce is a key ingredient and not easily substituted for this recipe's flavor.To prevent burning from sugar in marinade, toss wings in marinade again just before finishing on the grill rather than basting during cooking.
Ingredients
- 2 lb / 1 kg chicken wings , cut into wingettes and drumettes (see here for how to cut whole wings)
- Oil for grilling
Marinade
- 4 cloves garlic minced
- 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 lemongrass stalks
Garnishes (optional)
- 1 bird's eye chili finely chopped
- Coriander leaves
Instructions
- 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.
- Combine lemongrass with the rest of the marinade ingredients and mix well.
- 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.
- Marinate for at least a few hours, preferably overnight.
- When ready to cook, pour the wings and marinade into a large bowl.
To cook on grill
- Lightly oil the grill and preheat on medium low. The grill side cooks the wings more evenly than the hotplate side.
- 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.
- 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
- Preheat oven to 180C/350F and put the rack in the top part of the oven.
- Line a baking tray with baking paper and place a rack on it.
- Remove wings from the marinade and spread out over the rack.
- Bake for 20 to 25 minutes until the top side is golden brown, then turn the wings and baste.
- Return to oven for another 10 to 15 minutes until the wings are a dark golden brown.
- Turn again, baste and return to the oven for another 5 minutes.
To serve
- Serve garnished with coriander leaves and chilli slices (optional).
Notes
- Using fresh lemongrass is crucial for authentic Vietnamese flavor; lime zest can be used but changes the profile to more Thai-inspired.
- Fish sauce is a fundamental ingredient that provides essential depth; it should not be substituted in this recipe.
- When grilling, avoid basting with marinade to prevent burning; instead, toss wings in marinade just before finishing cooking on the grill.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 387 kcal
% Daily Value*
| Serving | 270g | |
| Calories | 387cal | 19% |
| Carbohydrates | 7.2g | 2% |
| Protein | 49.4g | 99% |
| Fat | 16.9g | 26% |
| Saturated Fat | 4.3g | 22% |
| Cholesterol | 148mg | 49% |
| Sodium | 1372mg | 57% |
| Potassium | 482mg | 10% |
| Sugar | 5.2g | 10% |
| Vitamin A | 100IU | 2% |
| Vitamin C | 6.6mg | 7% |
| Calcium | 40mg | 4% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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