These chicken wings are marinated overnight in a quick to prepare Vietnamese lemongrass marinade that is packed full of flavour, then grilled to perfection on the BBQ. You can also cook them in the oven, but I am partial to the charcoal flavours!
I may be overloading on Vietnamese dishes this week, having just shared Vietnamese Rice Paper Rolls a couple of days ago. But I’m not going to apologise because it’s one of my favourite cuisines and this dish epitomises what my blog is all about – sharing easy to make, amazing food from around the world.
The marinade for these wings is a classic base for many Vietnamese dishes and is a great balance of sweet, salty, spicy and tang that epitomises the food of this cuisine. Lemongrass is a herb that is commonly used in many Vietnamese dishes. It has a very unique smell, lemony but with a distinct earthiness and turns an otherwise ordinary marinade into something really special.
A great tip I learnt from a Vietnamese friend is to stock up on frozen lemongrass which you can get from large Asian grocery stores. I didn’t think that would be “acceptable” but apparently it is! This was a great tip I used for years when I had to make the trek to Asian grocery stores just to get lemongrass.
Nowadays lemongrass is sold in large grocery stores, and surprisingly good value too (for the Aussie readers, Harris Farms is my tip, usually about $1.00 a stalk).
Lemongrass is quite tough, so you need to either cut it into pieces large enough to pick out later after you have infused the marinade with the flavours, or finely chop it. Frozen lemongrass usually comes finely chopped which is fine to use for this recipe instead of the slices as per the recipe directions.
If you can’t find lemongrass, substituting with just lemon won’t do it I’m afraid. You simply won’t get the “Vietnamese” flavour in this without it, it will end up being more of a Thai flavour. If you don’t have lemongrass but still really want to try this, add the zest of 1 lime to the marinade and call it Thai Chicken Wings!
I cooked this on the outdoor grill because I really love the charcoal flavour. However, it can also be cooked in the oven so I’ve provided directions for both. A great summer grilling recipe to add to your rotation! – Nagi x
Get your Vietnamese fix!
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Vietnamese Caramel Pork – and the Chicken version!
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Lemongrass Chicken – one of my favourite things to grill!
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Vietnamese Caramel Pork Bowls – super quick!
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Browse all Vietnamese recipes
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Vietnamese Chicken Wings
Ingredients
- 2 lb / 1 kg chicken wings , cut into wingettes and drumettes (see here for how to cut whole wings)
- Oil for grilling
Marinade
- 4 cloves minced garlic
- 1/4 cup lime juice (2 to 3 limes)
- 1/4 cup fish sauce
- 2 tbsp soy sauce
- 3 tbsp brown sugar
- 2 tbsp vegetable oil
- 2 stalks lemongrass
Garnishes (optional)
- 1 birds eye chilli , finely chopped
- Coriander leaves
Instructions
- Bruise the lemongrass using the side of your knife (or a pestle). Slice the white part only into 0.5cm / 1/4" slices, thick enough to pick off later if any stick to the wings.
- Combine lemongrass with the rest of the marinade ingredients and mix well.
- Combine marinade with wings in a ziplock bag. Remove as much air as possible from the bag and seal. Massage marinade into the wings to evenly disperse.
- Marinate for at least a few hours, preferably overnight.
- When ready to cook, pour the wings and marinade into a large bowl.
To cook on grill
- Lightly oil the grill and preheat on medium low. The grill side cooks the wings more evenly than the hotplate side.
- Remove wings from marinade and grill until cooked through. Do not cook on a high heat otherwise the sugar will burn before the inside of the wings are cooked.
- Just before the wings are ready, remove the wings from the grill and put them back into the bowl and toss in the marinade, then put back on the BBQ and sear quickly on both sides.
To cook in oven
- Preheat oven to 180C/350F and put the rack in the top part of the oven.
- Line a baking tray with baking paper and place a rack on it.
- Remove wings from the marinade and spread out over the rack.
- Bake for 20 to 25 minutes until the top side is golden brown, then turn the wings and baste.
- Return to oven for another 10 to 15 minutes until the wings are a dark golden brown.
- Turn again, baste and return to the oven for another 5 minutes.
To serve
- Serve garnished with coriander leaves and chilli slices (optional).
Recipe Notes:
Nutrition Information:
Yes it’s called PhoTai(?spelling).
Thanks for the tip Kathleen! 🙂
Would you happen to have a recipe for Vietnamese Rare Beef Noodle soup that you could send me.?
Hi Kathleen! Do you mean Pho?
I made these and brought them to a cookout. I doubled the recipe and the wings were a huge hit. Everyone ate all of them! I baked mine in the oven, since I don’t have a grill. I broiled the wings on high for 2-3 minutes to get the skin a little crunchy and they were delicious! I added black pepper and cilantro on top! Next time I need to make more!
Yay yay yay! Isn’t the flavour incredible? I adore Vietnamese food! You’ve inspired me, I think I’m going to share another Vietnamese recipe soon! Thank you for taking the time to come back and let me know your thoughts and also share how you cooked them! I’m sure other readers will find it useful. 🙂
Yes! Thank you so much for posting this recipe. 🙂
No worries! N x
people have rated these wings, but has anyone actually made them first, then rated the recipe?
Hi Carolyn! I’m sorry, I can verify that 🙂 But I can tell you that the marinade for this is incredible, it really is! Very authentic Vietnamese 🙂
Nagi, Thank you so much for posting these recipes, I have copied each of them to be added to my box. I love many different types of Asian foods and my family is very fond of them also. They have added to the many ways I cook chicken, and a new way to cook fish.
Thank you again,
Sharon
Thanks Sharon! I’m so happy to hear you say that!
Thanks Sharon! I appreciate you coming by! If you ever have any questions, email me and I’ll be sure to respond!
This…looks…AMAZING! I’ve been on a Vietnamese kick recently as well and I love lemongrass marinades! I’m getting hungry just thinking about making these!
Thanks Kathleen! They were really delicious, it’s such a great marinade for grilling!
Nagi, this looks so appealing. I love roasted chicken wings in hot summer with cup of beer. Pinned !
Thanks Elaine! From someone who I think is so talented, that means a lot! 🙂
Never apologies for posting great food my dear 🙂 … The color of the chicken wings is awesome and the balanced flavors are what make me love Vietnamese food. Great click!
Thanks Muna! I could happily eat Vietnamese food everyday. My favourite is pork rolls!! But that’s too hard to make at home 🙂
Looooving it! You know that frozen chopped lemongrass you mentioned? It’s a cheat I use extensively. I was so surprised when I found out about it and holy wow does it keep well. Freezing it doesn’t mess with the flavors at all. Call me spoiled, I can’t imagine buying lemongrass stalks and doing all the slicing and dicing myself anymore!
Now it’s my turn to drool over some wings.
So glad to hear you use frozen lemongrass too, validates that I’m not just lazy! It’s brilliant.