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Delicious Vietnamese style chicken wings with herbs and spices

Vietnamese Chicken Wings

These Vietnamese Chicken Wings deliver a sensational burst of flavor, featuring the aromatic combination of garlic, lime, and lemongrass, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Vietnamese
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Wings
  • 2 lb 2 lb / 1 kg chicken wings The star of the dish, these wings become perfectly crispy and tender when cooked.
  • Oil for grilling A necessity to ensure that the wings don’t stick and to achieve that ideal char.
  • 4 cloves 4 cloves minced garlic Adds a rich and savory base to the marinade.
  • 1/4 cup 1/4 cup lime juice (from 2 to 3 limes) Bright and zesty juice balancing the rich flavors.
  • 1/4 cup 1/4 cup fish sauce Brings depth and umami to the wings.
  • 2 tbsp 2 tbsp soy sauce Adds a savory note that complements the fish sauce.
  • 3 tbsp 3 tbsp brown sugar Enhances overall flavor with sweetness, helping the wings caramelize.
  • 2 tbsp 2 tbsp vegetable oil Helps in flavor absorption during marination.
  • 2 stalks 2 stalks lemongrass Brings a distinctive citrus flavor to the dish.
  • 1 1 birds eye chili (finely chopped) Brings the right amount of spice to the wings.
  • Coriander leaves Used as a garnish, adds freshness.

Method
 

Preparation
  1. Bruise the lemongrass stalks using the side of a knife or a pestle to release their oils.
  2. Slice the white part of lemongrass into 0.5 cm (around 1/4") pieces.
  3. In a mixing bowl, combine the bruised lemongrass, minced garlic, lime juice, fish sauce, soy sauce, brown sugar, vegetable oil, and chopped chili. Mix thoroughly.
Marination
  1. Place chicken wings in a ziplock bag and pour the marinade into the bag. Seal and massage to coat evenly.
  2. Marinate wings for a few hours, preferably overnight.
Cooking
  1. Preheat the grill on medium-low heat and lightly oil it.
  2. Remove wings from marinade and grill until fully cooked, turning occasionally.
  3. Return cooked wings to the bowl with remaining marinade and toss lightly before giving them a quick sear on both sides.
  4. Preheat the oven to 180C (350F) and line a baking tray with baking paper. Spread wings on the rack.
  5. Bake for 20 to 25 minutes until golden brown. Flip and baste, then bake for an additional 10 to 15 minutes.
  6. Give wings one last turn, baste, and allow an additional 5 minutes in the oven.
Serving
  1. Garnish with fresh coriander leaves and optional chili slices before serving.

Notes

For the best results, marinate overnight. To achieve extra crispiness, consider broiling the wings for the last few minutes of cooking.