Easy Sheet Pan Vietnamese-Style Sticky Wings

There are certain flavors you never forget. Sweet, savory, taste a little funky, and completely addictive—these Vietnamese-style wings are one of those dishes. Inspired by the famous Le Bambou wings, this sheet pan version delivers all the bold, caramelized flavor. Everything cooks right in the oven, making it perfect for game day, party wings, or an easy main course dinner when you want something a little special.

The wings roast until crispy, then get tossed in a glossy, garlicky sauce that bakes right onto them, creating that irresistible sticky finish.

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Why You’ll Love This Recipe

• Made entirely on a sheet pan
• Crispy baked wings edges + sticky glaze
• Sweet, savory, and umami-rich
• Perfect for entertaining or casual dinners
• Easy to double for a crowd

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Ingredients

Wings

• 3 pounds chicken wings or drumettes
• ¼ cup olive oil
• 1½ teaspoons kosher salt
• 1 teaspoon garlic powder and sweet paprika
• ½ teaspoon freshly ground black pepper

Vietnamese-Style Sticky Sauce

• 2 tablespoons vegetable oil
• 1 medium onion, thinly sliced
• ½ cup ketchup
• ¼ cup soy sauce
• ½ cup packed light brown sugar
• 2 cloves garlic, minced
• 1 teaspoon freshly grated ginger
• 1 teaspoon onion powder, garlic powder and ground coriander
• 2 tablespoons Asian fish sauce (Nuoc Nam)
• ½ cup chicken broth

For Garnish

• ½ cup finely chopped fresh cilantro and green onions

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Instructions

1. Prep the Oven & Pan

Preheat your oven to 425°F. Line a large rimmed sheet pan with foil and place a wire rack on top. Lightly spray the rack with nonstick cooking spray.

2. Season the Wings

In a large bowl, toss the wings with olive oil, salt, paprika, and black pepper until evenly coated. Arrange them in a single layer on the wire rack.

3. Roast Until Crispy

Roast for 40–45 minutes, flipping halfway through, until the wings are golden, crispy, and fully cooked.

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4. Make the Sauce

While the wings roast in the hot oven, heat vegetable oil in a small saucepan over medium heat. Add the sliced onion and cook until soft and lightly caramelized, about 5–7 minutes.

Stir in:

• Ketchup
• Soy sauce
• Brown sugar
• Garlic
• Ginger
• Coriander
• Fish sauce (secret ingredient)
• Chicken broth

Bring to a simmer and cook for 10–15 minutes, stirring often, until the sauce thickens and becomes glossy.

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5. Glaze & Bake

Remove the whole wings from the oven and brush generously with the sauce on both sides. Return the pan to the oven and bake for an additional 10–15 minutes, flipping once, until the sauce is sticky and caramelized.

(Optional: Broil for 1–2 minutes at the end for extra char—watch closely!)

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6. Garnish & Serve

Sprinkle the crispy wings with fresh chopped cilantro and green onions and serve hot straight from the pan.

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Print

Serving Suggestions

• Serve with steamed jasmine rice
• Add a crunchy cabbage slaw or pickled veggies
• Perfect with cold soda, beer or sparkling lime water
• Can also work with your favorite dipping sauce like blue cheese or ranch

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Tips for Success

• Use a wire rack to keep wings crispy
• Don’t overcrowd the pan—use two pans if needed
• Sauce will thicken more as it cools

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Storage & Reheating

• Store leftover wings in an airtight container in the fridge for up to 3 days
• Reheat leftovers in the oven or air fryer at 375°F until warmed through

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Final Thoughts

This sheet pan version of Vietnamese-style sticky wings delivers bold restaurant-inspired flavor with minimal effort. Sweet, savory, sticky, and completely crave-worthy—these wings are guaranteed to disappear fast.

If you try them, don’t forget to save this recipe for later and share it with your fellow wing lovers!