Vietnamese Chicken Wings

If you’re new to oyster sauce, these Vietnamese Chicken Wings will introduce you to a tasty discovery.

I’ll agree, oyster sauce may not sound like the most appetizing ingredient in your pantry, but these Vietnamese Chicken Wings will prove just how tasty it is.

Oyster sauce is a thick dark brown sauce that is commonly used in Cantonese, Thai and Vietnamese cooking. It’s used as a flavor ingredient, dipping sauce as well as a table condiment. If you’re a fan of Oriental food, chances are you’ve eaten oyster sauce. It’s made by boiling down oysters and thickened with cornstarch. Sugar and salt are then added. The resulting concoction is sweet and salty with an almost molasses-type flavor. The name itself almost seems an injustice since it tastes nothing like an oyster.

Now, when one thinks of oyster sauce, Sriracha sauce and dark corn syrup, doesn’t it immediately conjure up thoughts of chicken wings? Thoughts of Vietnamese chicken wings? OK, maybe it’s just me. I’ll bet you’ll be thinking that way once you give them a try!

Go grab the goods and let’s make some wings!

Vietnamese Chicken Wings

 

Print

Prep time

15 mins

Cook time

40 mins

Total time

55 mins

 

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.

Author: Gary Glen

Recipe type: Chicken Wings

Cuisine: Oriential

Serves: 2-3

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.

3.2.2925

Recipe © 2014 Gary Glen | Photo © 2014 Gary Glen | All rights reserved

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