These Vietnamese Chicken Wings are sticky, garlicky, and bright with a touch of fresh herb and crunch. They’re the kind of wings that disappear fast at a party, but they’re simple enough for a weeknight dinner. The flavor profile leans on a deeply savory fish sauce base balanced by sugar and lots of garlic—tossed together, roasted or baked until caramelized, then finished with chopped cilantro and crushed peanuts for texture. If you love wings with an addictive, sweet-savory glaze and a little Asian-inspired flair, this version will quickly become a favorite.

Why you’ll love these wings

Bold flavor from minimal ingredients: garlic, fish sauce, and sugar do the heavy lifting.
Textural contrast: tender meat with sticky, caramelized skin and crunchy peanuts.
Flexible method: easy to scale for a family meal or to serve a crowd.
Fresh finish: cilantro brightens the richness of the glaze.

Ingredients

1 1/2 – 2lbs 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

Prep and equipment notes

Plan about 10–15 minutes of active prep time and 30–40 minutes of cooking depending on the size of your wings. You’ll need a large bowl for marinating, a rimmed baking sheet or roasting pan, parchment paper or foil for easy cleanup, and a small bowl for combining garnish ingredients. If you prefer, these wings also do well under a broiler for the final few minutes to deepen caramelization—watch carefully so they don’t burn.

Flavor tips

If you want the garlic to be softer and mellower, finely mince it and let it sit in the fish sauce and sugar for 10–15 minutes before adding the wings so the sharpness blunts and the flavors meld.
For extra sticky glaze, reserve a tablespoon or two of the marinade (before adding raw wings) and brush it on during the last 5–8 minutes of cooking. Do not reuse marinade that has contacted raw chicken unless you boil it first for at least 2–3 minutes.
Crush the peanuts coarsely for the best contrast—too fine and they’ll disappear into the glaze; too large and they’ll overshadow the wings.

Step-by-step instructions

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or aluminum foil and set aside. This makes cleanup quick and helps the wings brown evenly.
Prepare the garlic by peeling and coarsely mincing 8 cloves. Place the minced garlic in a large bowl.
Add 1/4 cup fish sauce, 1/4 cup sugar, and 3 dashes ground black pepper to the bowl with the garlic. Stir until the sugar is mostly dissolved and the ingredients form a cohesive glaze. This is the marinade that gives the wings their signature sweet-savory base.
Add 1 1/2 – 2lbs chicken wings to the bowl with the marinade. Use your hands or tongs to toss the wings thoroughly so each piece is evenly coated with the garlic-fish sauce mixture. Let the wings sit in the marinade for at least 10 minutes at room temperature to absorb flavor. If you have more time, cover them and refrigerate for up to 2 hours for deeper flavor penetration.
Arrange the marinated wings in a single layer on the prepared baking sheet, leaving a little space between each wing to allow hot air to circulate. If the wings are very crowded they will steam instead of browning.
Place the baking sheet in the preheated oven and roast the wings for 25–30 minutes. After about 20 minutes, check and use tongs to flip each wing so they brown evenly on both sides. Continue roasting until the skin is deeply caramelized, the glaze is sticky, and an instant-read thermometer inserted into the thickest part of a wing reads at least 165°F (74°C).
If you want a more deeply charred finish, switch the oven to broil for the last 2–4 minutes, watching carefully so the sugars don’t burn. Remove the wings from the oven once they reach the desired color and are cooked through.
While the wings rest for a couple of minutes, prepare the garnish. Coarsely crush 1 tablespoon crushed peanuts (or coarsely chop them if you don’t have a nut crusher) and chop 1 tablespoon cilantro. Place both in a small bowl or plate ready to sprinkle on the hot wings.
Transfer the hot wings to a serving platter. Immediately sprinkle the crushed peanuts and chopped cilantro over the wings so they stick to the warm glaze. Serve right away while the glaze is sticky and the wings are hot.

Serving suggestions

These Vietnamese Chicken Wings pair beautifully with steamed jasmine rice or sticky rice for a heartier meal. Serve alongside a simple cucumber salad—thinly sliced cucumber tossed with a splash of rice vinegar, a pinch of sugar, and a few red pepper flakes provides a cool, crisp counterpoint. For an appetizer spread, add pickled carrots and daikon, lime wedges, and extra chopped cilantro for guests to sprinkle on top.

Make-ahead and storage

You can marinate the wings up to 2 hours ahead in the refrigerator. Cooked wings keep well in an airtight container in the fridge for 3–4 days. Reheat in a 350°F (175°C) oven for 8–12 minutes to refresh the glaze and crisp the skin. Avoid microwaving if you want to preserve texture; the oven or a hot skillet is best for re-crisping.

Variations and swaps

Less garlic: Reduce the garlic to 4–5 cloves if you prefer a milder garlic flavor, but keep the same marinating time so the wings still take on the other seasonings.
Spicy kick: Add 1–2 teaspoons of chili garlic sauce, sriracha, or a pinch of red pepper flakes into the marinade for heat. Adjust to taste.
Oven-free option: Grill the wings over medium-high heat for 12–15 minutes per side, brushing with reserved marinade during the last few minutes to develop a shiny glaze.

Why the simple glaze works

This recipe leans on three things that work together: the umami depth of fish sauce, the caramelizing power of sugar, and the aromatic punch of garlic. Fish sauce provides a salty-savory backbone while sugar caramelizes and clings to the skin. Garlic distributes through the glaze, giving a fragrant bite in each mouthful. A finishing sprinkle of peanuts adds an earthy crunch and cilantro brings bright herbal contrast, making the wings balanced and addictive.

Common questions

Can I use drumettes only? Yes. The recipe’s timing works fine for drumettes; just adjust if pieces are much larger. Drumettes may take a few minutes longer to reach 165°F (74°C).

Is fish sauce replaceable? Fish sauce is central to the authentic flavor here. If you cannot use fish sauce for dietary reasons, a light soy sauce or mushroom-based seasoning can mimic the salty umami; use 1/4 cup as directed and taste before cooking.

How sticky will the glaze be? It becomes pleasantly sticky as the sugar caramelizes during roasting. The glaze clings well to the wings, especially when served hot.

The final plate

Arrange the wings on a platter, sprinkle with the crushed peanuts and chopped cilantro, and offer small bowls of lime wedges and extra crushed peanuts at the table. The contrast of sticky, savory glaze with bright herb and crunchy nut makes these Vietnamese Chicken Wings impossible to resist. Whether you’re feeding a famished crowd or craving a cozy, flavor-packed dinner, this recipe delivers a crowd-pleasing result with straightforward steps and pantry-friendly ingredients.

Recipe card (quick reference)

Yield: Serves 3–4
Prep time: 10–15 minutes (plus optional marinating time)
Cook time: 25–35 minutes
Main ingredients: 1 1/2 – 2lbs chicken wings; 8 cloves garlic; 1/4 cup fish sauce; 1/4 cup sugar; 3 dashes ground black pepper; 1 tablespoon crushed peanuts; 1 tablespoon chopped cilantro

Enjoy these Vietnamese Chicken Wings warm from the oven. They’re simple, bold, and designed to highlight the classic sweet-salty-garlicky combination that makes this style of wing so irresistible.

Vietnamese Chicken Wings

Tasty Vietnamese-style chicken wings marinated in garlic and fish sauce, baked until golden and finished with peanuts and cilantro.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 2 40

Servings: 6 people

Ingredients Equipment Method Notes

Ingredients

1 1/2–2 lbs 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

Equipment

Mixing Bowl
plastic bag or container for marinating
Baking Sheet
Parchment Paper
Measuring cups and spoons
Knife
Cutting Board
Oven

Method

Rinse the chicken wings under cold water and pat them dry with paper towels.
In a mixing bowl, combine the coarsely minced garlic, fish sauce, sugar, and ground black pepper; stir until the sugar begins to dissolve.
Add the chicken wings to the bowl (or a resealable bag) and toss to coat thoroughly with the marinade.
Marinate in the refrigerator for 2 hours, or for best flavor, overnight.
Preheat the oven to 400°F (207°C). Line a baking sheet with parchment paper.
Arrange the marinated wings in a single layer on the prepared baking sheet.
Bake for about 30 minutes, or until the wings are cooked through and the surface is golden brown.
Remove from the oven, sprinkle with crushed peanuts and chopped cilantro, and serve immediately.