Yes, once again I’m making chicken wings. Most the Vietnamese chicken wing recipes I’ve seen call for fish sauce. As my son and I are allergic to most things seafood, I cannot use it as it is too strong. So, believe it or not, that is why I am using Worcestershire sauce for the unami in this recipe. Thus, the reason why I call it Vietnamese “style.” These wings are sweet, sticky and a little bit spicy. Good news is this recipe is quite simple, uses only a few ingredients, no oil frying required and done in less than 45 minutes. For my vegetarian friends, maybe you can substitute fried or pan seared tofu as the sauce itself is quite tasty.
- 2 1/2 pounds chicken wings
- kosher salt
- ground black pepper
- garlic powder
- 4 tablespoons sweet soy sauce Kecap Manis
- 2-3 tablespoons Sambal Oelek Chili Paste (start with 2 tablespoons and add more to taste)
- 2 tablespoons Worcestershire sauce
- cilantro chopped for garnish
- lime wedges (optional)
- Preheat oven to 475 F degrees.
- For easier clean up, cover a baking sheet in foil or use a silicone mat as the sauce becomes quite sticky.
- Lay out the chicken wings in a single layer in prepared baking pan.
- Season the chicken wings on both sides using salt, pepper and garlic powder.
- Bake in oven for 25 minutes or until lightly browned or cooked through.
- While the chicken wings bake, prepare the sauce.
- In a small bowl or measuring cup, combine the sweet soy sauce, chili paste and Worcestershire sauce. Stir to mix well.
- When the chicken is fully cooked, transfer the wings to a large bowl. Add half the sauce and, using tongs, toss to thoroughly coat. Return the wings to the lined sheet pan and arrange in a single, even layer.
- Bake for an additional 6 to 8 minutes, or until browned. Remove from the oven. Top with the remaining sauce and sprinkle with chopped cilantro.
- Optional: Serve with a lime wedge. I like how the lime juice offsets the sweetness of the soy sauce.