Vietnamese Golden Chicken Wings Recipes

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VIETNAMESE CHICKEN WINGS



Vietnamese Chicken Wings image

Vietnamese Chicken Wings - sticky sweet and savory chicken wings recipe with fish sauce, garlic and sugar marinade. These oven baked chicken wings are delicious and addictive!

Provided by Rasa Malaysia

Categories     Vietnamese Recipes

Time 2h40m

Number Of Ingredients 7

1 1/2 - 2 lbs. (0.6 kg-1 kg) chicken wings
8 cloves garlic, coarsely minced
1/4 cup fish sauce
1/4 cup sugar
3 dashes ground black pepper
1 tablespoon crushed peanuts
1 tablespoon chopped cilantro

Steps:

  • Rinse the chicken wings with cold water. Pat dry with paper towels. Transfer the chicken to a big bowl or a Ziplock bag.
  • In a bowl, add the garlic, fish sauce, sugar and ground black pepper together. Stir to mix well.
  • Add the marinade to the chicken wings, combine well so the chicken wings are well coated with the marinade. Marinate the chicken wings for two hours or best overnight in the refrigerator.
  • Preheat oven to 400°F (207°C). Arrange the chicken wings on a baking sheet lined with parchment paper. Bake for 30 minutes or until the surface turns golden brown. Top with the crushed peanuts and cilantro and serve immediately.

Nutrition Facts : Calories 538 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 204 milligrams cholesterol, Fat 43 grams fat, Fiber 1 grams fiber, Protein 50 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 6 people, Sodium 850 milligrams sodium, Sugar 9 grams sugar

VIETNAMESE GOLDEN CHICKEN WINGS



Vietnamese Golden Chicken Wings image

Posting for ZWT6 Asia region. Recipe is from allrecipes.com/Asia. Prep time includes 2 hour marinate time.

Provided by Papa D 1946-2012

Categories     Lunch/Snacks

Time 3h15m

Yield 2-4 serving(s)

Number Of Ingredients 10

12 chicken wings, tips removed and wings cut in half at joint
2 garlic cloves, peeled and coarsely chopped
1/2 onion, cut into chunks
4 1/2 tablespoons soy sauce
4 1/2 tablespoons fish sauce
2 tablespoons fresh lemon juice (approx one medium lemon)
2 tablespoons sesame oil
1 teaspoon fresh ground black pepper
1 tablespoon garlic powder
1 tablespoon sugar

Steps:

  • Place the chicken wings, garlic and onion into a large bowl. Pour in soy sauce, fish sauce, lemon juice and sesame oil. Season with salt, pepper, garlic powder, and sugar; toss together until well coated. Cover and refrigerate 2 hours to overnight.
  • Preheat oven to 400°F Line a 9 x 13 baking dish with aluminum foil.
  • Remove wings from marinade, reserving extra marinade. Arrange wings in a single layer over bottom of prepared dish. Bake in preheated oven, turning once and brushing with reserved marinade, until deep, golden brown and meat juices run clear, approximately 30 - 45 minutes.

VIETNAMESE GOLDEN CHICKEN WINGS



Vietnamese Golden Chicken Wings image

This is a fantastic Vietnamese dish that's great for absolutely any occasion, from weeknight dinners, to parties and BBQs, or even a night in front of the television! The chicken wings have succulent flavour and soft tasty meat that melts away in your mouth. They're crispy on the outside, but soft inside and guaranteed to be a success. They've never failed to impress!

Provided by Nelson_Huynh

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 2h45m

Yield 4

Number Of Ingredients 11

12 chicken wings, tips removed and wings cut in half at joint
2 cloves cloves garlic, peeled and coarsely chopped
½ onion, cut into chunks
¼ cup soy sauce
¼ cup Asian fish sauce
2 tablespoons fresh lemon juice
2 tablespoons sesame oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon white sugar

Steps:

  • Place the chicken wings, garlic, and onion into a large bowl. Pour in soy sauce, fish sauce, lemon juice, and sesame oil. Season with salt, pepper, garlic powder, and sugar; toss together until well coated. Cover and refrigerate 2 hours to overnight.
  • Preheat oven to 400 degrees F (200 degrees C). Line a 9x13 inch baking dish with aluminum foil.
  • Remove wings from marinade, reserving extra. Arrange wings in a single layer over bottom of prepared dish. Bake in preheated oven, turning once and brushing with reserved marinade, until deep, golden brown and meat juices run clear, approximately 30 minutes.

Nutrition Facts : Calories 716.2 calories, Carbohydrate 9.1 g, Cholesterol 212.5 mg, Fat 50.9 g, Fiber 0.8 g, Protein 53 g, SaturatedFat 13.3 g, Sodium 2780.7 mg, Sugar 5.2 g

VIETNAMESE CHICKEN WINGS WITH MAGGI SAUCE



Vietnamese Chicken Wings With Maggi Sauce image

I found this recipe on the cooksrecipes.com website, in their international recipes collection. Maggi sauce should be available in the Asian aisle of most larger grocery stores and international markets. The chicken is moist and flavorful with a tangy glaze with only a hint of heat.

Provided by Northwestgal

Categories     Chicken

Time 1h

Yield 8 serving(s)

Number Of Ingredients 10

4 lbs chicken wings
2 tablespoons salt
7 large garlic cloves, finely chopped
3 tablespoons vegetable oil
1 cup rice vinegar
1 cup granulated sugar
1/2 cup maggi seasoning sauce
2 tablespoons chili powder
1 tablespoon butter
2 -4 cups white rice, cooked

Steps:

  • Place chicken in large bowl; sprinkle with salt. Cover and refrigerate for 30 minutes.
  • Rinse chicken under cold water and pat dry with paper towels. Combine chicken and garlic in large bowl; let stand for 10 minutes.
  • Heat oil in large skillet over medium-high heat. Brown chicken on all sides (in batches, if necessary). Place chicken on paper towels to drain.
  • Combine vinegar, sugar, seasoning sauce and chili powder in a medium mixing bowl.
  • Melt butter in the same skillet over medium-high heat. Add seasoning sauce mixture; bring to a boil. Add chicken; cook over medium heat for 15 to 20 minutes or until liquid thickens to a glaze and chicken is cooked through.
  • Serve with hot cooked white rice.

Nutrition Facts : Calories 840, Fat 43.4, SaturatedFat 11.8, Cholesterol 178.6, Sodium 1959.3, Carbohydrate 64.8, Fiber 2.1, Sugar 25.1, Protein 45.2

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