Vietnam-Style Wings

Vietnam-Style Wings
  • Difficulty:

  • Prep Time:

  • Total Time:

    1h 30m
  • Servings:



Bursting with savory flavor marked by the five-spice powder, this Western take on Vietnamese chicken ga kho provides an exciting change of pace to your wing routine. You can prepare the sauce for the wings the day before cooking and store it in the refrigerator until you're ready to use it. Store any leftover wings in an airtight container and reheat them to an internal temperature of 165° F.


  • 24 whole chicken wings, tips attached
  • 1 cup soy sauce
  • 1 Tbsp. vegetable oil
  • 3 cloves garlic, minced
  • 3 Thai chili peppers, seeded and minced
  • 3 Tbsp. rice vinegar
  • 3 Tbsp. demerara sugar or light brown sugar
  • 3 Tbsp. oyster sauce
  • 2 Tbsp. Chinese five-spice powder
  • 2 Tbsp. honey
  • 2" piece of ginger, peeled and smashed
  • 2 bunches (12-15) spring onions, thinly sliced


  1. Place the wings in a large bowl or baking dish. Add the soy sauce, oil, garlic, peppers, vinegar, sugar, oyster sauce, five-spice powder, honey and ginger to a saucepan.
  2. Simmer the ingredients for 10 minutes over medium heat, stirring occasionally. Take the sauce off the stove, remove the ginger and set it aside to cool for a few minutes. Heat the oven to 350°F.
  3. Pour half the sauce over the wings and turn to coat. Set the remaining sauce aside. Marinate the wings at room temperature for 30 minutes.
  4. Line two large sheet pans with aluminum foil and set a wire rack on each. Arrange 12 wings on each rack. Place the pans in the oven.
  5. Bake the wings for 55 minutes and check for an internal temperature of 165° F. Take the wings out of the oven and transfer them to a large mixing bowl.
  6. Pour the remaining sauce over the wings. Add the spring onions and toss to coat. Serve hot and sticky.
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