Grilled Vietnamese Chicken Wings
These grilled Vietnamese chicken wings are marinated in a bold fish sauce–based mixture with garlic, sugar, and lime, then grilled until smoky, sticky, and caramelized. Savory, sweet, and deeply flavorful, they’re juicy on the inside with crisp, charred skin—perfect for summer grilling, parties, or game day.
Ingredients
- 2 lbs chicken wings split into flats and drumettes
- 3 tbsp fish sauce
- 2 tbsp brown sugar
- 1 tbsp neutral oil
- 1 tbsp fresh lime juice
- 3 cloves garlic finely minced or grated
- 2 tbsp shallots minced
- ½ tsp freshly ground black pepper
- 1 tbsp soy sauce optional, for extra depth
- Chili flakes or sliced fresh chili to taste (optional)
- Fresh cilantro for garnish (optional)
- Lime wedges for serving
Instructions
- Prep & Marinate
- Pat chicken wings completely dry with paper towels.
- In a bowl, whisk together fish sauce, brown sugar, oil, lime juice, garlic, shallots, black pepper, and soy sauce if using.
- Toss wings thoroughly in the marinade.
- Cover and refrigerate for at least 2 hours, preferably overnight.
- Grilling
- Preheat grill to medium heat (375–400°F).
- Oil grill grates well to prevent sticking.
- Place wings on the grill over indirect heat.
- Grill for 20–25 minutes, turning every 5 minutes.
- Move wings over direct heat for the final 3–5 minutes to caramelize and lightly char.
- Finish
- Remove wings from the grill and rest for 2–3 minutes.
- Squeeze fresh lime juice over the top.
- Garnish with cilantro or sliced chilies if desired.
- Serve immediately.
Notes
- The sugar in the marinade helps with caramelization but can burn—use indirect heat first.
- Dry wings thoroughly before marinating for the best grill marks.
- A little char is ideal; deep blackening means the heat is too high.