If you are searching for a dish that bursts with vibrant, tangy, and deeply savory flavors, this Vietnamese Marinated Chicken Wings Recipe is sure to become one of your favorites. Each wing is lovingly soaked in a marinade of fragrant lemongrass, zesty lime juice, pungent garlic, and a perfect balance of fish sauce and brown sugar, resulting in a sticky, caramelized, and utterly delicious bite. With its perfect harmony of sweet, sour, salty, and spicy notes, these wings will have you craving more at every single meal or gathering.
Ingredients You’ll Need
This Vietnamese Marinated Chicken Wings Recipe relies on simple yet powerful ingredients that combine to give you layers of flavor. Each element plays a unique role, from the freshness of lime juice to the aromatic punch of lemongrass and the deep umami of fish sauce. Here’s what you’ll need to transform ordinary wings into something extraordinary:
- 2 lb / 1 kg chicken wings: The main star that soaks up all the marinade to juicy perfection.
- Oil for grilling: Helps achieve a crisp, charred exterior without sticking to the grill or pan.
- 4 cloves minced garlic: Adds a bold, savory depth that blends beautifully with sweetness.
- 1/4 cup lime juice (2 to 3 limes): Brings a bright, tangy note that lifts the whole dish.
- 1/4 cup fish sauce: This essential ingredient imparts a salty, umami-rich complexity.
- 2 tbsp soy sauce: Enhances color and adds a subtle earthy saltiness.
- 3 tbsp brown sugar: Balances the tartness and saltiness with mellow sweetness and caramelizes when cooked.
- 2 tbsp vegetable oil: Helps blend the marinade and keeps the wings moist.
- 2 stalks lemongrass: Bruised and sliced, this aromatic herb delivers fresh citrusy and slightly minty flavors.
- 1 bird’s eye chili, finely chopped: Packs a gentle heat to awaken your palate without overwhelming it.
- Coriander leaves: Used as a fresh garnish to add brightness and color.
How to Make Vietnamese Marinated Chicken Wings Recipe
Step 1: Prepare the Lemongrass
Start by bruising the lemongrass stalks using the side of your knife or a pestle to release their fragrant oils. Slice only the white part into roughly half-centimeter thick pieces. This makes sure the lemongrass infuses the marinade without sticking painfully to your wings while eating. Set the lemongrass aside; it’s going to be the heartbeat of your marinade.
Step 2: Mix the Marinade
In a mixing bowl, combine the bruised lemongrass slices with minced garlic, lime juice, fish sauce, soy sauce, brown sugar, vegetable oil, and finely chopped bird’s eye chili. Stir until the sugar dissolves completely and all ingredients are well incorporated. This fragrant blend delivers a perfect balance of savory, sour, sweet, and spicy to coat your chicken wings.
Step 3: Marinate the Wings
Place the chicken wings in a large ziplock bag and pour in the marinade. Squeeze out as much air as possible and seal the bag tightly. Massage the marinade thoroughly into the wings with your hands to ensure every nook is infused with flavor. For best results, let the wings marinate for at least a few hours and preferably overnight in the fridge. This slow soak lets the wings absorb maximum flavor while tenderizing the meat.
Step 4: Prepare to Cook
When ready to cook, transfer the wings along with the marinade into a large bowl. Allow them to sit at room temperature for 10 to 15 minutes before grilling or pan-frying. Warming the wings gently helps them cook more evenly and retain juiciness.
Step 5: Cook the Wings
Heat a grill or a grill pan on medium-high and lightly oil the surface to prevent sticking. Arrange the wings in a single layer and cook for about 6 to 8 minutes on each side or until the skin is crispy and caramelized and the meat is cooked through. The marinade will form a beautiful glaze as the brown sugar caramelizes, creating an irresistible sticky crust.
Step 6: Rest and Serve
Once cooked, transfer the wings onto a serving plate and let them rest for a few minutes. This helps the juices redistribute back into the meat, making each bite tender and flavorful. Remove any lemongrass slices if they remain attached. Now, get ready to dig in!
How to Serve Vietnamese Marinated Chicken Wings Recipe
Garnishes
A sprinkle of fresh coriander leaves brightens the dish and adds a fresh herbal note that perfectly complements the rich and tangy wings. For extra flavor, a wedge of lime on the side invites anyone to add a zesty squeeze at the table. Thin slices of fresh chili can also be added to ramp up the heat for those who like it spicy.
Side Dishes
Serve these chicken wings alongside fluffy jasmine rice or a simple cucumber salad dressed with rice vinegar and sugar for cooling contrast. Pickled carrot and daikon radish offer crunchy, sweet, and tangy counterpoints that balance the wings’ intense flavors. Additionally, steamed greens like bok choy or water spinach provide freshness to round out the meal.
Creative Ways to Present
For a party, arrange the wings on a platter garnished with coriander, sliced chilies, and lime wedges for a vibrant look. You can also skewer the wings for easy finger food or serve them with a bowl of sweet chili dipping sauce on the side. Wrapping the wings in lettuce leaves for a fresh, handheld bite is another fun way to enjoy this Vietnamese Marinated Chicken Wings Recipe.
Make Ahead and Storage
Storing Leftovers
Leftover Vietnamese marinated chicken wings can be stored in an airtight container in the fridge for up to 3 days. Make sure to cool them completely before refrigerating to keep them fresh and tasty. These wings reheat well and maintain their delicious flavor even after cooling.
Freezing
If you want to freeze the wings, place them in a freezer-safe container or ziplock bag. They keep best for up to 3 months. When ready to eat, thaw them overnight in the fridge before reheating to keep the texture intact. Freezing is a convenient way to have these savory wings ready for quick meals.
Reheating
Reheat wings in a preheated oven at 350°F (175°C) for about 10 to 15 minutes or until warmed through. This method helps regain a bit of crispiness. You can also use a grill pan for a few minutes on each side to refresh the flavorful caramelized coating. Avoid microwaving as it tends to make the skin soggy.
FAQs
Can I use chicken drumettes instead of wings?
Absolutely! Drumettes work wonderfully with this Vietnamese Marinated Chicken Wings Recipe. They have similar cooking times and absorb the marinade just as well, giving you the same delicious flavor in a slightly meatier bite.
Is fish sauce essential for this marinade?
Fish sauce is a key ingredient that provides authentic umami and depth. While you can substitute it with soy sauce in a pinch, the flavor won’t be quite the same. Using quality fish sauce elevates the dish and gives it that unmistakable Vietnamese character.
How spicy is this recipe? Can I adjust the heat?
The bird’s eye chili adds a gentle kick that is not overwhelmingly hot. If you prefer milder wings, simply reduce the amount of chili or omit it altogether. To increase heat, add more finely chopped chilies or serve with spicy dipping sauces.
Can I cook these wings in the oven instead of grilling?
Yes! Preheat your oven to 400°F (200°C), arrange the wings on a baking sheet lined with foil or parchment, and bake for about 30-35 minutes, turning halfway through. This oven method still creates a deliciously caramelized glaze.
How long should I marinate the wings?
For best flavor, marinate the wings overnight. However, if you’re short on time, a minimum of two hours can still impart good taste. The longer the wings soak, the deeper the flavors develop throughout the meat.
Final Thoughts
This Vietnamese Marinated Chicken Wings Recipe is an absolute crowd-pleaser that never fails to impress. The marriage of lemongrass, lime, fish sauce, and sweet caramelized notes creates a taste experience you’ll want to revisit again and again. Whether you’re hosting friends, enjoying a family dinner, or just craving something special, these wings invite you to savor the irresistible flavors of Vietnam from your own kitchen. Give it a try—you might just find your new favorite way to enjoy chicken wings!
Print
Vietnamese Marinated Chicken Wings Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes (plus marination time)
- Yield: 24 wings
- Category: Appetizer
- Method: Grilling
- Cuisine: Vietnamese
Description
Delicious Vietnamese Chicken Wings marinated in a flavorful blend of lime juice, fish sauce, garlic, lemongrass, and chili, then grilled to perfection. These wings offer a perfect balance of tangy, sweet, and savory with a hint of heat, making them an ideal appetizer or party dish.
Ingredients
Chicken Wings
- 2 lb / 1 kg chicken wings
- Oil for grilling
Marinade
- 4 cloves garlic, minced
- 1/4 cup lime juice (from 2 to 3 limes)
- 1/4 cup fish sauce
- 2 tbsp soy sauce
- 3 tbsp brown sugar
- 2 tbsp vegetable oil
- 2 stalks lemongrass (white part, bruised and sliced 0.5cm thick)
- 1 birds eye chili, finely chopped
- Coriander leaves (for garnish)
Instructions
- Prepare the Lemongrass: Bruise the lemongrass stalks using the side of a knife or a pestle to release their aroma. Slice only the white part into 0.5cm (1/4 inch) thick pieces, thick enough to pick off later if they stick to the wings.
- Make the Marinade: In a bowl, combine the bruised and sliced lemongrass with minced garlic, lime juice, fish sauce, soy sauce, brown sugar, vegetable oil, and finely chopped bird’s eye chili. Mix well until the sugar is dissolved and ingredients are evenly incorporated.
- Marinate the Wings: Place the chicken wings in a large ziplock bag. Pour the marinade over the wings, remove as much air from the bag as possible, and seal it tightly. Massage the marinade into the wings to ensure even coating.
- Rest and Marinate: Allow the wings to marinate for at least a few hours, preferably overnight in the refrigerator. This helps the flavors penetrate the meat deeply.
- Prepare for Grilling: When ready to cook, transfer the wings and marinade into a large bowl. Preheat your grill to medium-high heat and oil the grates to prevent sticking.
- Grill the Wings: Place the wings on the hot grill in a single layer. Grill for about 20 minutes, turning occasionally to ensure even cooking and caramelization from the marinade. The wings should be cooked through with a nice char.
- Final Cook and Glaze: In the last 5 minutes of grilling, baste the wings with reserved marinade to intensify flavor and achieve a sticky glaze. Continue turning to avoid burning.
- Serve: Remove the wings from the grill once fully cooked and nicely charred. Garnish with fresh coriander leaves and serve hot as an appetizer or main dish.
Notes
- For best flavor, marinate the wings overnight.
- You can adjust the spiciness by adding more or fewer bird’s eye chilies.
- If you don’t have access to a grill, the wings can also be baked in an oven at 400°F (200°C) for about 35-40 minutes, turning halfway.
- Make sure to oil the grill grates well to prevent wings from sticking.
- Discard any leftover marinade that has been in contact with raw chicken before basting to avoid cross-contamination.
