Grilled Vietnamese Chicken Wings
Juicy wings soaked in a zesty Vietnamese-style marinade of lime, garlic, fish sauce, soy, brown sugar, and lemongrass. They’re grilled until smoky and golden, or baked in the oven until caramelised and sticky. Each bite bursts with savoury, sweet, and citrus notes that make these wings completely addictive. Perfect for gatherings, they can be enjoyed hot off the grill or served straight from the oven.
| Cuisine | Vietnamese |
| Category | Chicken |
| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Marinating Time | 2 hours |
| Total Time | 2 hours 55 minutes |
| Servings | 24 servings |
| Difficulty | Medium |
| Published | 8/19/2025 |
Instructions
- 1
Bruise lemongrass with the side of a knife, slice the white part into chunks that can be removed later.
- 2
Mix lemongrass with garlic, lime juice, fish sauce, soy sauce, brown sugar, and oil to create the marinade.
- 3
Combine wings and marinade in a zip-top bag or bowl, pressing out air if using a bag. Massage to coat evenly. Refrigerate for several hours or overnight.
- 4
When ready to cook, remove wings from the marinade. Reserve marinade in a bowl for later use.
- 5
For grilling: Preheat barbecue on medium-low and oil the grill. Cook wings gently until golden and cooked through, avoiding high heat to prevent sugar from burning.
- 6
Just before they’re finished, toss wings briefly in the reserved marinade, then return them to the grill for a quick sear to caramelise.
- 7
For oven: Preheat to 180°C / 350°F and line a tray with parchment. Place a rack on top, spread out the wings, and bake 20–25 minutes. Flip, baste, and cook another 10–15 minutes until deep golden. Flip and baste once more, cooking 5 minutes more if needed.
- 8
Serve garnished with coriander leaves and sliced chilli, if desired.
Nutrition Information
| Calories | 387 |
| Protein | 49g |
| Carbohydrates | 7g |
| Total Fat | 17g |
| Saturated Fat | 4g |
| Polyunsaturated Fat | 3g |
| Monounsaturated Fat | 7g |
| Trans Fat | 0g |
| Cholesterol | 148mg |
| Sodium | 1372mg |
| Potassium | 482mg |
| Fiber | 0g |
| Sugar | 5g |
| Vitamin A | 100IU |
| Vitamin C | 7mg |
| Calcium | 40mg |
| Iron | 2mg |
Recipe Notes
Lemongrass is essential for the authentic flavour. If unavailable, try adding lime zest for a citrusy profile, though the dish will lose its true Vietnamese character.
Fish sauce adds depth that cannot be mimicked with soy alone. Skipping it changes the balance, so it’s highly recommended you use it here.
On the grill, coat wings with the leftover marinade just before finishing. This ensures a caramelised glaze without burning the sugar content too early.
Baking on a rack helps render fat while crisping the skin. Turning and basting a couple of times ensures even browning and sticky edges.
These wings taste best freshly cooked, but leftovers can be reheated in a hot oven to restore crispness.
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