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Vietnamese Chicken Wings Recipe (5-Ingredients!)

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Posted by:

Erin Lynch

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Updated:

April 19, 2024

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5 from 29 votes

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Vietnamese chicken wings pinterest image.
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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.

Sticky vietnamese chicken wings on serving platter next to small bowl of hot sauce.

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Table of Contents

  • How do you make Vietnamese Chicken Wings?
  • How long to bake chicken wings
  • How to reheat chicken wings in the oven
  • Erin’s wine pairings
  • What to serve with them
  • Full Recipe

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!

Reader

Love



5 stars
Have been making those for years. A staple in our family. So good and crispy without the aftertaste of fried food guilt. Thanks!

–

Madeleine
Sticky vietnamese chicken wings on serving platter next to small bowl of hot sauce.

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?

To make the sauce for these chicken wings, you only need four ingredients – soy sauce, brown sugar, sambal oelek chili paste and worcestershire sauce.

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.

Wings in bowl tossed with sauce.

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.

PS – You can also make amazing wings in the air fryer! Try these air fryer Chinese Chicken Wings or air fryer Buffalo Wings.

Side view of wings on serving tray.

Erin’s wine pairings

    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

    • Vinegar Slaw
    • Fried Ravioli
    • Instant Pot Mac & Cheese
    • Potato Salad
    • More → 35+ BEST sides for wings
    Side view of glazed wings on sheet of parchment.

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    Did you try this Vietnamese wings recipe?

    If you loved these Vietnamese sticky wings I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

    For more great Platings and Pairings recipes, be sure to follow me on  Instagram, TikTok, Pinterest and Facebook.

    Plus, be sure to check out these 30+ BEST Asian Side Dishes.

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    Save Recipe – Before Recipe Card

    Side view of glazed wings on sheet of parchment.

    Full Recipe

    Vietnamese Chicken Wings

    These 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.
    5 from 29 votes
    Print Pin
    Serves 4
    Created by Platings and Pairings
    Prep Time: 5 minutes mins
    Cook Time: 30 minutes mins
    Total Time: 35 minutes mins

    Ingredients

    • 1 pound Chicken Wings
    • 1 Tablespoon vegetable oil
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper

    Sauce

    • 2 Tablespoons soy sauce (Kecap Manis)
    • 2 Tablespoons brown sugar
    • 2 Tablespoons Sambal Oelek chili paste
    • 2 Tablespoons Worcestershire sauce

    To Garnish

    • Cilantro (chopped)
    • Green onions
    • Sesame seeds
    • Lime wedges

    Instructions

    • 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.

    Nutrition

    Calories: 247kcal | Carbohydrates: 10g | Protein: 16g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 70mg | Sodium: 271mg | Potassium: 192mg | Sugar: 7g | Vitamin A: 135IU | Vitamin C: 1.8mg | Calcium: 16mg | Iron: 1.1mg
    Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

    This fish sauce wings 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!

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    5 from 29 votes (27 ratings without comment)

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    32 responses

    1. Pech
      September 1, 2015

      I love these types of wings even more than Korean Fried Chicken Wings, but only get wings when dining out because of a similar aversion to frying at home. I love that these are baked but still get crispy!

      Reply
      1. Erin
        September 1, 2015

        Pech – I was very pleasantly surprised at how crispy these got in the oven. Healthier too!

        Reply
    2. Susan | LunaCafe
      September 1, 2015

      Your results look spectacular. Love Pok Pok’s wings. And it’s so great to be able to make them at home.

      Reply
      1. Erin
        September 1, 2015

        Thanks Susan! Isn’t Pok Pok great? Love it!

        Reply
    3. Meredith {MarthaChartreuse}
      September 1, 2015

      Yum! I love that this is under 5-ingredients. When it comes to Asian or Indian dishes I am always so intimidated by the volume of ingredients.

      Reply
      1. Erin
        September 1, 2015

        I agree Meredith – Definitely a plus for this recipe – Just a few ingredients that are fairly easy to find!

        Reply
    4. Jenni K
      September 1, 2015

      Well this looks delicious, pretty photos too. I have a feeling my husband would like this dish…

      Reply
      1. Erin
        September 1, 2015

        Thanks Jenni! I hope he enjoys it!

        Reply
    5. Kira
      September 2, 2015

      I love Pok Pok and really fear frying things so this is perfect, thanks!

      Reply
      1. Erin
        September 2, 2015

        Yay Kira – You’re telling me I’m not alone in my FOF!

        Reply
    6. Ramya Menon
      September 2, 2015

      Usually when I go in to a Non-Indian blog, I am so wary that half the ingredients will be stuff I can’t find here. But this is so beautifully doable. Thanks for the recipe. Pinned for later.

      Reply
      1. Erin
        September 2, 2015

        Of course! I hope you are able to give these a try – They’re delicious!

        Reply
    7. Marlynn @UrbanBlissLife
      September 2, 2015

      These look so tempting right now, and it’s midnight! Now I want Vietnamese chicken wings! Love the short list of ingredients, too. I just might have to make this soon!

      Reply
      1. Erin
        September 2, 2015

        Midnight snack? 😉

        Reply
    8. Dawne
      September 2, 2015

      the problem with following your blog is that every time I do, I start drooling on my computer…

      http://www.dawnehanks.com

      Reply
      1. Erin
        September 3, 2015

        Ha Ha – We may need a keyboard protector Dawne 😉

        Reply
    9. Lorena
      September 3, 2015

      They look fantastic! Can I come over for dinner? I don’t feel like cooking at all today but so so so so wish I could take a bite of those right now!

      Reply
    10. Jessica – The Novice Chef
      January 27, 2016

      Anything that involves Worcestershire sauce and cilantro must be good!

      Reply
      1. Erin
        January 27, 2016

        Those are two of my favorite ingredients Jessica!

        Reply
    11. Patti
      July 20, 2016

      I just made these, it was a huge hit with everyone! Extra bonus, baked not fried. So tender, and meat just fell off the bones!

      Reply
      1. Erin
        July 21, 2016

        Yay – I’m so glad everyone loved them Patti!

        Reply
    12. Heather Kinnaird
      September 30, 2016

      how did I not know you were from Buffalo, I am a Buffalo girl too – now living in Cali, but still a Buffalo girl at heart – and I am a total wing snob, but these sounds absolutely amazing

      Reply
      1. Erin
        September 30, 2016

        Buffalo gals 🙂 How cool Heather!

        Reply
    13. Jill Silverman Hough
      September 30, 2016

      You had me at Vietnamese, Erin–plus at anything that’d go so beautifully with Gewurztraminer! Here’s to you! 🙂

      Reply
    14. Christina
      December 15, 2016

      Vietnamese food has some great flavors. It’s no wonder you found yourself moving onto this niche after finding no true placement for your authentic favorite back home.

      Reply
    15. JOJO
      March 2, 2018

      What makes these wings Vietnamese?
      Kecap Manis as well as Ssmbal
      Oelek are both Malaysian ingredients.

      Reply
    16. Ciru
      March 31, 2019

      5 stars
      These wings are sooooo good!!! The sauce recipe multiplies really well too. I made 4.5 lbs wings so I multiplied the ingredients by 3 and it was perfect!

      Reply
      1. Erin
        March 31, 2019

        I’m so happy to hear that – Thanks Ciru!

        Reply
    17. Madeleine
      November 10, 2020

      5 stars
      Have been making those for years. A staple in our family. So good and crispy without the aftertaste of fried food guilt. Thanks!

      Reply
      1. Erin
        November 10, 2020

        You are so welcome Madeline! I’m glad you like them!

        Reply
    18. Stephanie Ramos
      September 9, 2021

      Popping out to my local Vietnamese grocery that I love shopping @ today to get the needed ingredients.
      Your recipe looks delish !!
      I’m also considering using gochujang instead of the sambal oleok for another time of making these. Thank you for the delicious recipes.

      Reply
      1. Erin
        September 16, 2021

        You’re welcome Stephanie! Thanks for stopping by!

        Reply

    Hi, I’m Erin!

    Can I pour you a glass of wine? Let’s have some fun in the kitchen! Maybe some pasta? A juicy steak? I’ve got loads of yummy, easy recipes for you! Because cooking should feel as comfy as your favorite yoga pants. ♥

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