Here’s How to Make The Best Vietnamese Chicken Wings

Sticky, sweet and spicy, these are the wings to serve when watching a summer baseball game (they’re great with beer) or for a Fourth of July celebration. Because they’re baked instead of fried, the wings are easy to make. Expecting a big crowd? Double the recipe.—Jessica Battilana

Vietnamese Chicken Wings

Serves 6

  • 3 lb chicken wings
  • Kosher salt
  • 1 cup granulated palm sugar
  • 1 tbsp plus 1 teaspoon tamari
  • 1 tbsp plus 1 teaspoon fish sauce
  • Juice from 2 limes
  • Zest from 1 lime
  • 1 tsp ground white pepper
  • 4 cloves garlic, slivered
  • 1 serrano chile, sliced into thin rings
  • 1 tbsp plus 1 tsp white sesame seeds, toasted
  • 1 bunch cilantro, finely chopped

Preheat the oven to 375°F. Place the chicken wings on a parchment-lined baking sheet. Evenly space the chicken wings on the tray and season with salt. Let sit for 15 minutes. Bake the wings for 25 minutes.

While the chicken wings bake, make the sauce. In a small sauce pot, combine the sugar, tamari, fish sauce, lime juice and zest, white pepper, garlic and serrano chile. Heat over medium heat, stirring until the sugar dissolves and the mixture is syrupy, for about 5 minutes. Remove from the heat.

Transfer the baked wings to a large bowl, and pour half the sauce over. Toss with tongs to coat the wings evenly, then return them to the baking sheet and bake for 15 more minutes, until crispy and caramelized.

Return the wings to the bowl, add the sesame seeds and cilantro, and toss to coat. Transfer to a platter and serve hot, with the remaining sauce alongside for dipping.

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  • davidgarcia5050.fa35b5 posted 7 months ago

    That looks good! I'm going to try them!

  • posted 7 months ago

    Would like to print.

  • posted 11 months ago

    Hi, rnalleman. Thanks for contacting us! The coconut palm sugar will work, as will brown sugar.

  • rnalleman posted 1 year ago

    the only type of palm sugar I can locate in the store is coconut palm sugar. will that cause an undesirable coconut flavor to these wing?

  • dpbf posted 1 year ago

    3lb. wings with that much sugar and moisture will not turn "crispy and caramelized" when baked for only 40 minutes in a conventional oven at only 375°F, especially with removing and returning to the oven 2/3 of the way through and most especially since they'll be sitting in their own juices. Doubling the recipe per the blurb only compounds that problem. Cook 'em on a raised rack over the baking sheet and give them at least 60 minutes (and depending on your oven and the wing sizes, they could need 75 to 90 minutes).
    One single Serrano pepper would hardly be worth the trouble. It would take at least 3-4 to get some worthwhile heat, although that's a subjective opinion. (I'd use 6, myself.)

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