Description
These Vietnamese-inspired sticky wings are sweet, savory, and packed with umami flavor. Oven-baked until crispy, then glazed with a rich, garlicky sauce, they’re perfect for game day, entertaining, or an easy weeknight dinner.
Ingredients
Wings
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3 pounds chicken wings or drumettes
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¼ cup olive oil
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1½ teaspoons salt
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1 teaspoon sweet paprika
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½ teaspoon freshly ground black pepper
Sticky Vietnamese Sauce
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2 tablespoons vegetable oil
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1 medium onion, thinly sliced
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½ cup ketchup
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¼ cup soy sauce
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½ cup packed light brown sugar
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2 cloves garlic, minced
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1 teaspoon freshly grated ginger
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1 teaspoon ground coriander
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2 tablespoons Asian fish sauce (Nuoc Nam)
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½ cup chicken broth
For Garnish
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½ cup chopped fresh cilantro
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Sliced green onions (optional)
Instructions
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Preheat the oven to 425°F. Line a rimmed sheet pan with foil and place a wire rack on top. Lightly spray with nonstick cooking spray.
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Season the wings: In a large bowl, toss wings with olive oil, salt, paprika, and black pepper until evenly coated.
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Bake: Arrange wings in a single layer on the rack. Bake for 40–45 minutes, flipping halfway through, until crispy and golden.
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Make the sauce: While wings bake, heat vegetable oil in a saucepan over medium heat. Add onion and cook until softened, about 5 minutes.
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Stir in ketchup, soy sauce, brown sugar, garlic, ginger, coriander, fish sauce, and chicken broth. Simmer for 10–15 minutes until thick and glossy.
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Glaze the wings: Remove wings from the oven and brush generously with sauce on both sides.
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Return to oven and bake for 10–15 minutes more, flipping once, until sticky and caramelized. Broil for 1–2 minutes if desired.
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Garnish and serve with cilantro and green onions.
Notes
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Use a wire rack for maximum crispiness
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Do not overcrowd the pan—use two pans if needed
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Sauce thickens as it cools
- Prep Time: 15 MINUTES
- Cook Time: 55 MINUTES
- Category: DINNER | APPETIZER | CHICKEN WINGS
- Method: SHEET-PAN
- Cuisine: VIETNAMESE INSPIRED