Vietnamese Chicken Wings
Vietnamese Chicken Wings are a vibrant, easy-to-make dish bursting with sweet, savory, and tangy flavors. These lemongrass chicken wings, whether grilled or baked, are perfect for any occasion. Cook up this savory grilled wings recipe, savor the Asian-inspired glaze, and enjoy the bold taste of Vietnamese Chicken Wings!
Ingredients
Chicken & Marinade
- 2 lb 1 kg chicken wings, cut into wingettes and drumettes
- 4 cloves garlic minced
- ¼ cup 60ml lime juice (2–3 limes)
- ¼ cup 60ml fish sauce
- 2 tbsp soy sauce
- 3 tbsp brown sugar
- 2 tbsp vegetable oil
- 2 stalks lemongrass white part only, bruised and sliced
For Cooking
- Vegetable oil for grilling
Garnishes
- 1 bird’s eye chili finely chopped (optional)
- Fresh coriander leaves
Instructions
Prep Marinade
- I bruise and slice 2 lemongrass stalks, then mix with 4 minced garlic cloves, ¼ cup lime juice, ¼ cup fish sauce, 2 tbsp soy sauce, 3 tbsp brown sugar, and 2 tbsp vegetable oil in a bowl for these Vietnamese Chicken Wings.
Marinate Chicken
- I place 2 lb chicken wings in a ziplock bag with the marinade, massaging to coat. I refrigerate for 3 hours, preferably overnight, for these lemongrass chicken wings.
Grill Method
- I preheat a BBQ grill to medium-low, lightly oiling the grates. I remove wings from marinade, grill until cooked through (about 15–20 minutes), turning often. I toss wings in leftover marinade, grill briefly to sear, and ensure no burning for these Asian-inspired wings.
Oven Method
- I preheat the oven to 350°F (180°C), line a tray with parchment, and place a rack on top. I remove wings from marinade, bake for 20–25 minutes, flip, baste with marinade, and bake 10–15 minutes until golden. I flip, baste again, and bake 5 more minutes for these savory grilled wings.
Garnish and Serve
- I garnish with chopped chili and coriander leaves, serving hot for this flavorful Asian wings dish.