Vietnamese Chicken Wings


Vietnamese Chicken Wings

Servings 4 people


  • 1/2 cup water
  • 1 cup sugar
  • 1/4 cup Fish Sauce
  • 1/4 cup Soy Sauce
  • 2 limes juiced
  • 2 tbsp chili sauce (sambal ooleek or Sriracha)
  • 2 cloves garlic chopped
  • 1 serrano chili pepper
  • 2 shallot chopped
  • 1/2 bunch Cilantro chopped
  • 2 lbs chicken wings rinsed and pat dry


  • Simmer the water, soy sauce and sugar in a sauce pan over medium heat until it turns a deep caramel color, about 10-15 minutes.
  • Mix the fish sauce, lime juice, chili sauce, serrano chili and garlic and carefully add it to the pan without splashing the caramel then heat until the caramel dissolves.
  • Marinate the chicken wings in ½ of the sauce for 60 minutes to overnight.
  • Place the chicken wings on a rack, on a foil lined baking and bake in a preheated 400F oven until golden brown and crispy, about 20-30 minutes.
  • Meanwhile place the other half of the in a sauce pan and simmer over medium heat to thicken, about 7-10 minutes.
  • Toss the wings in the caramel sauce, top with chopped cilantro and serve.