Vietnamese Baked Chicken Wings
Crispy chicken wings that are baked, not fried, with a spicy Vietnamese sauce.
Servings: 4 (as an appetizer)
- 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.