Vietnamese Baked Chicken Wings for game day!
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5 from 1 vote

Vietnamese Baked Chicken Wings

Crispy chicken wings that are baked, not fried, with a spicy Vietnamese sauce.
Course: Appetizer
Cuisine: Vietnamese / American
Servings: 4 (as an appetizer)
Author: Beth Chen

Ingredients

  • 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

Instructions

  • 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.