Vietnamese Chicken Wings (Fish Sauce Chicken Wings)

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These Vietnamese chicken wings are marinated in a delicious umami marinade made with fish sauce, sugar and garlic, then roasted until sticky and caramelized.

And who doesn't love chicken wings??? Especially gooey, crispy, sticky umami packed wings like these.

These are hands down the best wings I've ever made. The fish sauce really adds the most amazing umami flavor (don't worry, they don't taste even the tiniest bit "fishy").

The best part? They're so easy. No messy frying or dipping or rolling...just a little marinade and some time in the oven.

People will love these.

YOU will love these.

For you wing lovers out there, try some of these chicken wing recipes:

• Crispy Cajun wings
• Pok Pok wings
• Spicy Asian glazed wings
• Guava chicken wings
• Thai satay chicken wings

Why This Recipe Works

• The fish sauce adds the most amazing, deep, umami flavor to the wings.
• Coating them with the marinade and baking them makes them perfectly crispy and caramelized - while keeping them ultra juicy and tender.
• We looooooove the tanginess of the lemongrass and freshness of the ginger.
• The wings are super easy to make, with very little hands-on time.
• They can be served as an appetizer to this Instant Pot pho or bo luc lac or served with some Instant Pot jasmine rice or Chinese fried rice.

Ingredients

The full list of ingredients and amounts is included in the recipe card at the bottom of the post.

Fish sauce is used in the marinade for a nice umami flavor. Fish sauce is made from anchovies fermented in salt. If the smell of the fish sauce is off-putting, don't worry - it adds the most amazing umami flavor to the wings.

I use coconut sugar, but either palm sugar or brown sugar can be substituted.

Lemongrass tends to grow in more tropical climates. It has a pungent lemony flavor and is used heavily in Southeast Asian cooking.

The stalks are long and typically, only the tender white core inside is used in cooking. If you can't find fresh, you can also use a lemongrass paste.

Step By Step Instructions

Combine all the marinade ingredients in a bowl and mix to combine. Remove 2-3 tablespoons and reserve for later.

Add the wings and toss to coat. Let sit in the fridge overnight or for at least 6-8 hours.

Heat the oven to 400F degrees and line a baking sheet with parchment paper or foil (helps prevent a mess later).

Spread the wings on the pan in a single layer, along with the crushed garlic cloves (roasted caramelized garlic cloves are the BEST) and place in the oven.

Cook for 35-45 minutes, or until the wings are golden brown and bubbly. Turn them once at the halfway point, and baste with the reserved marinade.

Remove from heat and serve hot.

Expert Tips

1. Marinading them for the full 6-8 hours will help give them a deep flavor.
2. Sprinkle them with fried garlic before serving them.
3. Add 1-2 tablespoons of chili sauce to the marinade if you want to add spice to the wings.
4. For an extra pop of freshness, drizzle them with fresh squeezed lime juice.

Serving Options

These wings are so yummy, you can serve them alone or as part of a meal.

• Serve them as party food alongside these Vietnamese egg rolls, pok pok wings, and/or these chicken summer rolls;
• Have them as a lunch appetizer for these pork banh mi;
• Serve a whole Vietnamese style dinner with this Vietnamese chicken, Instant Pot caramel pork, Instant Pot chicken pho, and/or bun thit nuong;
• Follow it up with a little something sweet like these Vietnamese sponge cakes.

Frequently Asked Questions

Storage and Reheating Instructions

These wings are best served immediately, but you can also reheat them in a 400F degree oven for 5-10 minutes until they are heated through. You can also microwave them.

They can be stored in the fridge in a covered container for 3-5 days.

Did you make this recipe? Rate it and leave me a comment below to let me know what you think!