Vietnamese Grilled Chicken Wings: Prepare to embark on a culinary adventure that will tantalize your taste buds and transport you straight to the bustling streets of Hanoi! These aren’t your average wings; they’re a symphony of sweet, savory, and umami flavors, perfectly balanced to create an unforgettable experience. Forget the same old boring barbecue we’re diving headfirst into the vibrant world of Vietnamese cuisine.

These wings draw inspiration from the rich culinary heritage of Vietnam, where food is more than just sustenance; it’s a celebration of life, family, and tradition. While the exact origins of this particular preparation are debated, the influence of classic Vietnamese marinades, like those used for grilled pork (thit nuong), is undeniable. The use of fish sauce, lemongrass, and garlic speaks to the core flavors that define Vietnamese cooking.

What makes Vietnamese Grilled Chicken Wings so irresistible? It’s the perfect combination of crispy, slightly charred skin and juicy, tender meat, all infused with a complex and deeply satisfying marinade. People adore them because they’re incredibly flavorful, relatively easy to make, and perfect for sharing. Whether you’re hosting a summer barbecue, looking for a delicious appetizer, or simply craving a taste of Southeast Asia, these wings are guaranteed to be a crowd-pleaser. Get ready to discover your new favorite way to enjoy chicken wings!

Ingredients:

2 pounds chicken wings, tips removed and drumettes and flats separated
Marinade:
3 tablespoons fish sauce
2 tablespoons soy sauce
2 tablespoons honey
2 tablespoons brown sugar
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon lemongrass, finely minced
1 teaspoon five-spice powder
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional, for heat)
1 tablespoon vegetable oil
Garnish (optional):
Chopped cilantro
Lime wedges

Preparing the Marinade:

Okay, let’s get started with the heart of this recipe the marinade! This is where all the magic happens, infusing the chicken wings with that incredible Vietnamese flavor. Trust me, the aroma alone will have your mouth watering.

Combine the wet ingredients: In a medium-sized bowl, whisk together the fish sauce, soy sauce, honey, and brown sugar. Make sure the honey and brown sugar dissolve nicely into the liquids. This forms the base of our flavor profile, balancing salty, sweet, and savory notes.
Add the aromatics: Now, add the minced garlic, minced ginger, and finely minced lemongrass to the bowl. These ingredients are crucial for that authentic Vietnamese taste. Don’t skimp on the mincing the smaller the pieces, the more flavor they’ll release into the marinade. I like to use a microplane for the ginger and garlic sometimes for a super fine texture.
Spice it up: Sprinkle in the five-spice powder and black pepper. If you’re feeling adventurous and want a little kick, add the red pepper flakes. Remember, you can always adjust the amount of red pepper flakes to your liking. A little goes a long way!
Emulsify with oil: Finally, add the vegetable oil to the bowl. The oil helps to emulsify the marinade, ensuring that all the flavors are evenly distributed and that the chicken wings stay nice and moist during grilling. Whisk everything together vigorously until well combined. The marinade should have a slightly thick and glossy appearance.

Marinating the Chicken Wings:

Now that we have our flavorful marinade ready, it’s time to let the chicken wings soak up all that goodness. This step is crucial for tender and flavorful wings, so don’t rush it!

Prepare the chicken wings: Place the chicken wings in a large resealable plastic bag or a large bowl. Make sure the wings are relatively dry; pat them down with paper towels if needed. This will help the marinade adhere better.
Pour the marinade: Pour the prepared marinade over the chicken wings, ensuring that all the wings are evenly coated. Use your hands (or tongs) to toss the wings around in the marinade, making sure every nook and cranny is covered.
Marinate in the refrigerator: Seal the bag (or cover the bowl with plastic wrap) and place it in the refrigerator. Let the chicken wings marinate for at least 4 hours, or preferably overnight. The longer they marinate, the more flavorful they will become. I usually aim for at least 8 hours for the best results. If you’re short on time, even a 2-hour marinade will make a difference, but overnight is really the sweet spot.
Turn occasionally: If you’re using a bag, flip it over occasionally during the marinating process to ensure that the wings are evenly marinated. If you’re using a bowl, give them a good toss every few hours.

Grilling the Chicken Wings:

Alright, the moment we’ve been waiting for! It’s time to fire up the grill and transform those marinated chicken wings into crispy, smoky, and utterly delicious Vietnamese grilled chicken wings. Here’s how to do it:

Prepare the grill: Preheat your grill to medium heat (around 350-400°F or 175-200°C). If you’re using a charcoal grill, arrange the coals so that you have both direct and indirect heat zones. This will allow you to move the wings around as needed to prevent burning. For a gas grill, preheat all burners to medium and then reduce one burner to low for indirect heat.
Remove the wings from the marinade: Take the chicken wings out of the refrigerator and remove them from the marinade. Let any excess marinade drip off. You can discard the used marinade.
Grill the wings: Place the chicken wings on the grill grates over direct heat. Grill for about 5-7 minutes per side, or until they are nicely browned and slightly charred. Keep a close eye on them to prevent burning, especially if your grill runs hot.
Move to indirect heat: Once the wings are browned on both sides, move them to the indirect heat zone of the grill. This will allow them to cook through without burning. Continue grilling for another 10-15 minutes, or until the internal temperature of the chicken wings reaches 165°F (74°C). Use a meat thermometer to check the temperature insert it into the thickest part of the wing, avoiding the bone.
Optional: Baste with reserved marinade (carefully!): For extra flavor and a glossy finish, you can baste the wings with a little bit of *fresh* marinade during the last few minutes of grilling. Make sure the marinade has not come into contact with the raw chicken. Basting with used marinade can be unsafe. Only baste during the last few minutes to avoid burning the sugars in the marinade.
Rest before serving: Once the chicken wings are cooked through, remove them from the grill and let them rest for a few minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful wings.

Oven Baking Instructions (Alternative to Grilling):

Don’t have a grill? No problem! You can still enjoy these delicious Vietnamese chicken wings by baking them in the oven. Here’s how:

Preheat the oven: Preheat your oven to 400°F (200°C).
Prepare a baking sheet: Line a baking sheet with parchment paper or aluminum foil. This will make cleanup much easier. You can also use a wire rack on top of the baking sheet to allow for better air circulation and crispier wings.
Arrange the wings: Place the marinated chicken wings on the prepared baking sheet in a single layer, making sure they are not overcrowded.
Bake the wings: Bake the chicken wings for 30-40 minutes, or until they are cooked through and the skin is crispy and golden brown. Flip the wings halfway through the baking time to ensure even cooking.
Broil for extra crispiness (optional): For extra crispy skin, you can broil the wings for the last few minutes of baking. Keep a close eye on them to prevent burning.
Rest before serving: Once the chicken wings are cooked through, remove them from the oven and let them rest for a few minutes before serving.

Serving and Enjoying:

The moment of truth! Your Vietnamese grilled chicken wings are ready to be devoured. Here are some serving suggestions to elevate your experience:

Garnish: Sprinkle the chicken wings with chopped cilantro for a fresh and vibrant touch.
Serve with lime wedges: Serve the wings with lime wedges for squeezing over the top. The acidity of the lime juice complements the richness of the wings and adds a bright, zesty flavor.
Dipping sauces (optional): While the wings are delicious on their own, you can also serve them with dipping sauces. Some popular options include:
- Nuoc Cham (Vietnamese dipping sauce)
- Sweet chili sauce
- Peanut sauce
Pair with sides: Serve the chicken wings as an appetizer or as part of a larger meal. They pair well with:
- Steamed rice
- Noodle salads
- Fresh vegetables
Enjoy immediately: These wings are best enjoyed fresh off the grill or out of the oven. The skin is at its crispiest and the flavors are at their peak.

Tips for Success:

Don’t overcrowd the grill or baking sheet: Overcrowding will steam the wings instead of grilling or baking them properly, resulting in less crispy skin.
Adjust cooking time as needed: Cooking times may vary depending on your grill or oven. Use a meat thermometer to ensure that the wings are cooked through to an internal temperature of 165°F (74°C).
Experiment with the marinade: Feel free to adjust the

Conclusion:

So there you have it! These Vietnamese grilled chicken wings are truly something special, and I genuinely believe they deserve a spot in your regular recipe rotation. The combination of savory, sweet, and slightly spicy flavors is simply irresistible, and the grilling process imparts a wonderful smoky char that elevates them to another level. Trust me, once you’ve tasted these, you’ll be hooked!

But what makes this recipe a must-try? It’s more than just the incredible taste. It’s the ease of preparation. The marinade comes together in minutes, and the grilling is straightforward, making it perfect for a weeknight dinner or a weekend barbecue. Plus, the ingredients are readily available at most grocery stores, so you don’t have to hunt down obscure spices or sauces.

Beyond the simplicity and deliciousness, these wings are incredibly versatile. Looking for serving suggestions? Serve them as an appetizer with a side of cool cucumber salad and some sticky rice. Or, make them the star of the show with a vibrant Vietnamese noodle bowl. They’re also fantastic alongside a fresh green salad or as part of a larger grilled feast. Don’t forget the dipping sauce! A simple mixture of lime juice, fish sauce, sugar, and chili flakes adds an extra layer of flavor that complements the wings perfectly.

And if you’re feeling adventurous, why not experiment with some variations? For a spicier kick, add more chili flakes or a finely chopped bird’s eye chili to the marinade. If you prefer a sweeter flavor, increase the amount of honey or sugar. You could even try adding a touch of ginger or lemongrass for a more complex aromatic profile. Feel free to adjust the marinade to your liking and create your own signature version of these Vietnamese grilled chicken wings.

Here are a few more ideas to get your creative juices flowing:
- Marinade Time: While 30 minutes is good, letting the wings marinate for several hours, or even overnight, will result in even more flavorful and tender chicken.
- Grilling Techniques: Experiment with different grilling techniques. Try indirect heat for a slower, more even cook, or use a combination of direct and indirect heat for crispy skin and juicy meat.
- Oven-Baked Option: If you don’t have a grill, you can bake these wings in the oven at 400°F (200°C) for about 30-40 minutes, flipping halfway through.
- Air Fryer Alternative: For a quick and easy option, air fry the wings at 375°F (190°C) for 15-20 minutes, flipping halfway through.
I’m so excited for you to try this recipe! I truly believe you’ll love it as much as I do. The vibrant flavors and the satisfying crunch of the skin make these wings a guaranteed crowd-pleaser. So, fire up your grill, gather your ingredients, and get ready to experience the magic of authentic Vietnamese grilled chicken wings.

Once you’ve made them, I’d love to hear about your experience! Did you make any variations? What did you serve them with? Share your photos and comments below. I can’t wait to see your creations and hear your feedback. Happy grilling!
Vietnamese Grilled Chicken Wings: The Ultimate Recipe

Vietnamese-inspired grilled chicken wings marinated in a flavorful blend of fish sauce, soy sauce, honey, ginger, garlic, and lemongrass. Crispy, savory, and perfect for grilling or baking!

Prep Time20 minutes

Cook Time20 minutes

Total Time4 hours 20 minutes

Category: Appetizer

Yield: 6-8 servings

Save This Recipe

Ingredients
- 2 pounds chicken wings, tips removed and drumettes and flats separated
- 3 tablespoons fish sauce
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon lemongrass, finely minced
- 1 teaspoon five-spice powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 1 tablespoon vegetable oil
- Chopped cilantro
- Lime wedges
Instructions
1. Prepare the Marinade: In a medium bowl, whisk together fish sauce, soy sauce, honey, and brown sugar until dissolved. Add minced garlic, ginger, and lemongrass. Stir in five-spice powder, black pepper, and red pepper flakes (if using). Whisk in vegetable oil until emulsified.
2. Marinate the Chicken Wings: Place chicken wings in a large resealable bag or bowl. Pour marinade over wings, ensuring they are evenly coated. Marinate in the refrigerator for at least 4 hours, preferably overnight, turning occasionally.
3. Grill the Chicken Wings: Preheat grill to medium heat (350-400°F). Remove wings from marinade (discard marinade). Grill over direct heat for 5-7 minutes per side, until browned. Move to indirect heat and grill for another 10-15 minutes, or until internal temperature reaches 165°F (74°C). Baste with fresh marinade (optional, and only if it hasn’t touched raw chicken) during the last few minutes.
4. Oven Baking Instructions: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange wings in a single layer. Bake for 30-40 minutes, flipping halfway through, until cooked through and golden brown. Broil for extra crispiness (optional).
5. Serve: Garnish with chopped cilantro and serve with lime wedges. Optional: Serve with Nuoc Cham, sweet chili sauce, or peanut sauce.
Notes
- Marinating the chicken wings overnight yields the best flavor.
- Use a meat thermometer to ensure the chicken wings are cooked to an internal temperature of 165°F (74°C).
- For extra crispy skin when baking, use a wire rack on top of the baking sheet.
- Don’t overcrowd the grill or baking sheet.
- Adjust cooking times as needed based on your grill or oven.
- Basting with used marinade can be unsafe.

Vietnamese Grilled Chicken Wings: The Ultimate Recipe