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5 from 3 votes

Vietnamese Chicken Wings

These Vietnamese Chicken Wings check all the right boxes for me when it comes to the right balance of flavours. Use the sauce on any cut of chicken.
Prep Time10 mins
Cook Time30 mins
Course: Appetizer, Main Course
Cuisine: Vietnamese
Keyword: Chicken, recipe, wings
Author: Andrea


  • 1-11/2 kg chicken wings, whole
  • 4 cloves garlic
  • 2 Thai red chili peppers
  • 1/2 cup sugar, white
  • 1/2 cup tamarind paste
  • 1/4 cup fish sauce
  • 1/4 cup coriander leaves, chopped
  • 1/4 cup peanuts, unsalted and chopped, optional


  • Rinse the chicken wings and dry very well with paper towel
  • Peel and mince the garlic.
  • Thinly slice or chop the chili peppers
  • In a medium saucepan put the minced garlic, sliced chili pepper, sugar, tamarind and fish sauce. Bring to a boil then reduce heat to medium. Continue boiling, stirring occasionally, for about 3 minutes, until it becomes syrupy. Remove from heat and set aside.
  • Preheat the grill on high heat. Place the wings, skin side down. Turn the heat down to medium. Continue cooking for 15 minutes, turning half way through.
  • Turn up the heat to medium-high to high. Brush wings with sauce and flip. Brush the other side. Continue cooking and brushing with sauce for another 15 minutes, flipping and brushing a few times to achieve a deep caramel colour. Adjust the heat on the grill if the wings are getting too dark before they are finished cooking.
  • Transfer cooked wings to a platter, garnish with chopped coriander, chopped unsalted peanuts (if using) and fresh lime.