Please note that this recipe is not AIP/Paleo. However, I’m looking forward to changing the recipe to make it compliant soon.
My sister-in-law makes the best fried chicken I’ve ever had. I’m not just saying that because I’m pregnant. The rest of my family completely agrees. She made it for the whole family recently and we devoured each piece of chicken as soon as she pulled it from the pan. As much as I would like to eat fried chicken all the time, it’s messy and not healthy. However, I needed that chicken.
Since the Superbowl is coming up, I decided to make chicken wings to enjoy during game day. I grew up in Buffalo, the home of buffalo wings, so I’m vey particular about my wings. If the wings were going to be baked they needed to taste just like the real thing.
After a few experiments, I finally figured out the secret to baked chicken wings that have crispy skin and taste just like they were fried. To overcome soggy skins, you need to cook the wings at a high heat and my secret ingredient. Can you guess? It’s baking powder! Add a little bit of baking powder to the flour and it really helps to crisp the skins.
The sauce is pretty typical of Vietnamese cooking. You see the fish sauce, garlic and sugar combination in a lot of recipes, especially sauces. It’s a light sauce with lots of flavor so you don’t need much. The recipe for the sauce makes less than 1/4 cup but it’s just enough for the amount of chicken. You can add more Chili Garlic Sauce if you like it super spicy as I only added just enough for flavor.
Vietnamese Baked Chicken Wings
- For the Wings
- 2 1/2-3 pounds Chicken Wings ends trimmed and wings and drumettes separated
- 1/2 cup Flour
- 1 teaspoon Salt
- 2 teaspoon Chili Powder
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Ground Pepper
- 2 tablespoon Baking Powder
- Cooking Spray
- For the Sauce
- 2 tablespoons Sugar
- 4 Garlic minced
- 2 Green Onion chopped
- 2 teaspoons Rice Vinegar
- 2 teaspoons Fish Sauce
- 1 teaspoon Chili Garlic Sauce optional
- Preheat oven to 425 degrees.
- Place the chicken wings in a gallon size resealable plastic bag and then set aside.
- Combine the flour, salt, chili powder, garlic powder, ground pepper, and baking powder in small bowl.
- Pour the flour mixture over the chicken, seal the bag and then toss until the chicken is coated.
- Place the chicken on baking sheets that are covered in non-stick silicone baking mat (silpat mat) or aluminum foil that’s been sprayed with cooking spray. Make sure to leave at least a 1/2 inch between wings so they don’t stick together during cooking.
- Place the baking sheets in the oven for 25-30 minutes, flipping a few times to make sure the skin gets crispy.
- While the chicken is baking, make the sauce.
- Combine all the ingredients in a small bowl and stir to until combined and the sugar has dissolved.
- Once the chicken has finished cooking, remove the baking sheets from the oven.
- Place the chicken wings in a bowl and then toss with the sauce.
- Serve immediately.