Vietnamese Chicken Wings
Author: 
Recipe type: Chicken Wings
Cuisine: Oriential
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Sweet, salty and spicy, these Vietnamese wings offer the best of the Orient. Sriracha sauce, oyster sauce and chili sauce are readily available in the Oriental food aisle of most grocery stores.
Go Get This Stuff
  • 3 lbs. chicken wings (about 18)
  • 2 tablespoons butter
  • 1/2 cup dark corn syrup (Karo)
  • 1/4 cup sriracha sauce
  • 1/4 cup oyster sauce
  • 1 tablespoon garlic powder
  • 1-1/2 teaspoon ground cayenne pepper
  • chili sauce (optional, per taste)
  • chives or green onions, chopped (for garnish)
Then Do This
  1. In a small saucepan, melt butter over medium heat.
  2. Add corn syrup, sriracha sauce, oyster sauce, garlic powder and cayenne pepper and whisk until well blended.
  3. Remove from heat and allow to cool.
  4. In a bowl or resealable freezer bag, combine chicken wings with sauce. Cover or seal bag and place in refrigerator. Allow to marinate for 2-6 hours while occasionally turning.
  5. Pre-heat oven to 400°F (204°C).
  6. Remove wings from marinade and place on a slightly greased or parchment paper lined sheet pan.
  7. Pour remaining marinade into a small saucepan and bring to a boil. Reduce to simmer and continue to cook for 8 to 10 minutes. Remove from heat and set aside to cool. Adjust the level of preferred heat by adding chili sauce if desired.(Never reuse a marinade after raw meat has soaked in it unless it's boiled for at least 8 minutes.)
  8. Place wings on the center rack of oven and bake for 15 minutes. Flip wings and bake for another 15 minutes. Continue to cook and flip until an instant-read meat thermometer reads 165°F (75°C).
  9. Remove wings from pan and place in a serving bowl. Pour remaining sauce over wings and toss until wings are well coated. Garnish with chopped chives and serve immediately.
Recipe by BarbequedChicken at http://www.barbequedchicken.com/vietnamese-chicken-wings/