Vietnamese Baked Chicken Wings
Crispy chicken wings that are baked, not fried, with a spicy Vietnamese sauce.
Servings: 4 servings
Calories: 441kcal
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.
Nutrition
Serving: 1serving | Calories: 441kcal | Carbohydrates: 24g | Protein: 30g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 1014mg | Potassium: 931mg | Fiber: 1g | Sugar: 7g | Vitamin A: 583IU | Vitamin C: 3mg | Calcium: 297mg | Iron: 3mg