Vietnamese Chicken Wings with Chili Lime Sauce

Servings: 12 Prep: 10 mins Cook: 15 mins Total: 4 hours 25 mins

I love wings. I’ve eaten at least a million Buffalo Wings in my time. I had a buddy who was from eastern New York and was a true wing connoisseur. I assume I’ll put a Buffalo Wings recipe on here at some point, but … not this time. I wanted to do something a little different. Vietnamese Chicken Wings!

These wings are super tasty. It helps to let them marinate for a few hours before baking them, so let them fully absorb the flavors. Serving with a side of the chili lime sauce just seals the deal for this particular meal.

Note: This is actually vietnamese chicken wings for about 6 people, not 12. I doubled the number of servings, so that the recipe would indicate half the nutritional value. Because the marinade is thrown out, it messes up the math. In short, the nutritional values are actually for a serving size of 6, not 12.

Vietnamese Chicken Wings with Chili Lime Sauce
Ingredient
Calories
Fat
Protein
Carbs
SA’s
Fiber
Net Carbs
1/4 tsp (1.17g) guar gum
3.3
0
0
0.9
0
0.9
0
1/4 tsp (1.5g) xanthan gum
5
0
0
1.2
0
1.2
0
1/4 cup (48g) brown sugar equivalent
240
12
0
48
0
0
48
1/4 cup (50g) ‘Swerve’ or other sugar replacement
0
0
0
50
50
0
0
1/4 cup (61g) lime juice, freshly squeezed
15.3
0
0.3
5.3
0
0.3
5
1 tbsp (6g) fresh ginger, minced
4.8
0
0.1
1.1
0
0.1
1
1 tbsp (5g) lemongrass, minced
5
0
0.1
1.3
0
0
1.3
1/2 cup (144g) fish sauce (nước mắm)
50.4
0
7.2
5.8
0
0
5.8
2 each (13.33g) green chillies, sliced into thin rings
4
0.1
0.2
0.8
0
0.4
0.4
2 tbsp (28g) light oil (peanut or coconut work best)
240
24
0
0
0
0
0
3 lbs (1362g) chicken wings and drumettes
3023.6
217.9
145.2
0
0
0
0
salt and fresh cracked pepper, to taste
0
0
0
0
0
0
0
Grand Totals (of 12 servings):
3591.4
254
153
114.2
50
2.8
61.4
Totals Per Serving:
299.3
21.2
12.8
9.5
4.2
0.2
5.1 g
68.1%
Fat
18.2%
Protein
13.6%
Carbs

Vietnamese Chicken Wings with Chili Lime Sauce

Vietnamese Chicken Wings with Chili Lime Sauce

0 from 0 votes
Print Rate
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 4 hours 45 minutes
Servings: 12 Servings
Author: DJ Foodie

Ingredients

  • 1/4 tsp guar gum
  • 1/4 tsp xanthan gum
  • 1/4 cup brown sugar equivalent
  • 1/4 cup 'Swerve' or other sugar replacement
  • 1/4 cup lime juice freshly squeezed
  • 1 tbsp fresh ginger minced
  • 1 tbsp lemongrass minced
  • 1/2 cup fish sauce (nΖ°α»›c mαΊ―m)
  • 2 each green chillies sliced into thin rings
  • 2 tbsp light oil (peanut or coconut work best)
  • 3 lbs chicken wings and drumettes
  • salt and fresh cracked pepper to taste

Instructions

  • Combine your xanthan, guar and two sugars together. Mix them well.
  • Combine the ginger, fish sauce, lemongrass, lime juice, chilies and garlic.
  • Quickly whisk in the sugar mixture, until completely dissolved. Split the sauce into two halves. Reserve and save one half for dipping. Add the oil to the other half.
  • Rinse the wings and dry them off with a towel.
  • Add the sauce with the oil to a large resealable bag. Close the bag ALMOST all of the way, but leave enough of a gap to place your mouth on the gap and suck out the remaining air. Quickly seal the bag, before the air has a chance to return to the bag.
  • Marinate for at least an hour, better for 4, but no more than overnight.
  • Pre-heat oven to 425 F.
  • Place parchment paper or foil on a baking tray and spray with non-stick spray. Remove your wings from the bag and discard the marinde. Evenly distribute the wings on the baking tray, so that they do not pile up on one another. It should be a single layer of wings, preferably not touching one another. If you need to use two trays, that might be better. It "bakes" them, rather than steaming them.
  • Bake for approximately 15 minutes, or until golden. Remove and serve with dipping sauce!
  • Feel free to garnish with cilantro, lime zest, green onions and/or toasted peanuts.

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* Learn More: More about this recipe and nutrition …

8 thoughts on “Vietnamese Chicken Wings with Chili Lime Sauce”

  1. Hello! Love your blog. Thank you for posting all of these wonderful recipes! I’m a British expat living overseas and can’t buy some of the ingredients eg. Xantham gum or Guar gum, can I omit them from the recipe or can you recommend another substitute?
    Thanks in advance. πŸ™‚

  2. Jenna, they’re just intended to thicken the sauce. They’re optional ingredients and don’t impact taste or nutritional values. However, they do help the sauce to "cling" to things, which … in a sense … impacts flavor. In any event, they’re not required. They can, however, be ordered online. Another option might be glucomannan powder, which is also a great substitute. Maybe that’s more easily found?

  3. Malena, fixed! Sorry about that! (I honestly don’t know where I found that original spelling) Thanks for the correction! πŸ™‚

  4. Hi Patricia … do you mean fish SAUCE? If so … probably the best alternative would be soy sauce or coconut aminos. Does this help?

  5. Ok, so I thought this would be your ONE recipe I didn’t like and…not so! I loved them! I was so worried because the smell of the fish sauce was….ew, and I really didn’t care for the taste of the marinade (yes I tasted it), but I decided to trust you anyway, and people: it was delicious. The combination of the lime and ginger was phenomenal…it reminded me of the inside of potstickers I used to make, and obviously I’m not eating those anymore, so thank you. I did save the pepper rings and baked them with the chicken…thank you again.

  6. LOL! That’s funny, K. Give my thai beef skewers a read some time … so you can see my thoughts on Fish Sauce. That stuff is … PHUNKY!!! I LOVE it, though! LOL!!! I’m glad you enjoyed this one. I’m with you … they’re different, but tasty! πŸ™‚

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