Vietnamese Chicken Wings are baked in the oven until crisp & coated in a sweet-spicy combination of soy sauce, brown sugar and sambal oelek chili paste.
Growing up near Buffalo, New York, I have definitely consumed a couple of boatloads of wings.
I’m a huge purist when it comes to Buffalo Wings. They have to be served with blue cheese (not ranch), super spicy, and, please no – do not order them boneless!!!
But, now that I’ve moved to the Pacific NW, I’ve had a really hard time finding authentic Buffalo wings.
However, I have a new obsession – Vietnamese Chicken Wings. And let me preface this post/recipe by saying that these are in no way authentic Vietnamese wings. It’s simply my take on some delicious, Vietnamese-inspired wings. And I think they’re simply delicious!
My first experience with Vietnamese Chicken Wings was at the restaurant Pok Pok – a Portland mainstay by chef and owner Andy Ricker. Served in a sweet, sticky sauce brimming with fish sauce, garlic, and fresh mint and cilantro. They’re simply delicious!
Another one of our favorite restaurants, The Schooner in Netarts, Oregon serves a variety called General Tso’s wings – and I’ve got to say, they’ve got the uber famous Pok Pok beat. If you’re ever in the area, definitely check out this place. Located right on the bay, with a fabulous view, farm fresh produce, great cocktails and a laid back beach atmosphere – The Schooner is one of our favorite restaurants, even topping any of the great eating spots in Portland.
But, I wanted to create a recipe for these Vietnamese Chicken Wings that I could create at home. And I had a couple criteria for my recipe – I wanted the ingredients to be simple and I wanted to bake my wings rather than frying them.
I’ve talked of my FOF (fear of frying) before. And, even though I’m making steps towards overcoming that fear, I’m baking these wings rather than frying. I was a bet skeptical as to whether they’d turn out crispy enough, but in fact, they turned out just as crispy as they would have if you’d fried them.
And the best part of this recipe? It only takes 5-ingredients!
How do you make Vietnamese Chicken Wings?
The combination of soy sauce and brown sugar is what gives these wings their incredible sweet & sticky glaze. The worcestershire sauce adds some extra flavor and salt, and the sambal oelek chili paste is what gives these wings their heat. I use 2 tablespoons of the chili paste for medium heat wings, but you could go down to 1/2 tablespoon for mild wings, or go up to even 3 tablespoons for extra spicy wings.
Note: For even more flavor, try swapping in some kecap manis (sweet soy sauce) for the regular soy sauce.
Since the glaze becomes so concentrated and sticky as it bakes, I’d recommend lining your pan with a Silpat, aluminum foil, or parchment paper to make the cleanup process a bit easier.
How long to bake chicken wings
- Chicken wings take 30-40 minutes to cook and become crispy in the oven.
How to reheat chicken wings in the oven
- Preheat oven to 350 degrees and bake for 15-20 minutes, until heated through and crispy.
Wine pairings for Vietnamese Chicken Wings
- Dry Riesling, dry gewürztraminer, dry rosé, viognier and champagne are all good matches for Vietnamese dishes. These wines have a crisp brightness that goes well with the hot, chili flavors in this dish.
What to serve with them
More vietnamese inspired recipes
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Vietnamese Chicken Wings
- 2 Tablespoons soy sauce (Kecap Manis)
- 2 Tablespoons brown sugar
- 2 Tablespoons Sambal Oelek chili paste
- 2 Tablespoons Worcestershire sauce
- Preheat oven to 450 degrees.
- Place chicken on a sheet pan lined with foil. Drizzle with oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single layer and roast for 20-25 minutes, or until lightly browned (they will continue to cook after tossing with the sauce).
- While the wings roast, make the sauce. Combine the soy, brown sugar, Worcestershire sauce and sambal oelek.
- When the chicken is browned, transfer the wings to a large bowl. Add half the sauce and toss to coat.
- Return the wings to the lined sheet pan and arrange in a single layer. Roast for an additional 10-15 minutes, or until browned. Remove from the oven.
- Toss with the remaining sauce and sprinkle with chopped cilantro, sesame seeds, and green onions. Serve with lime wedges on the side.
This vietnamese chicken wing recipe was originally published in 2019. It was updated in 2021 to add new photographs and simplify the ingredients, and again in 2023 to update the content. Enjoy!