Maggie Cooper's Vietnamese Chicken Wings
Maggie Cooper's Vietnamese Chicken Wings

Finger-licking Vietnamese chicken wings

ENTERTAINING on New Year's Eve? Or perhaps you're taking a plate to a friend's place. Tasty finger food is always a winner at parties, and these fabulous, sticky Vietnamese-style wings are perfect.

Allow two or three full wings per person (just double or triple the recipe). You can omit the sliced fresh chilli, or substitute a larger, milder variety.

Happy new year.

Vietnamese chicken wings


  •  60g caster sugar 
  •   ¼ cup nuoc mam (Vietnamese fish sauce, from Asian grocers) 
  •  4 green onions, sliced (reserve some green slices for garnish) 
  •  freshly ground black pepper, to taste 
  •  1kg chicken wings, tips removed, wings jointed into two sections 
  •  1 tbs shredded fresh ginger 
  •  1 finely sliced small hot red chilli, optional 
  •  fresh coriander leaves to garnish, optional.


Place sugar in a heavy saucepan and melt over medium-low heat, swirling (don't stir) until the sugar is golden brown.

Remove from heat and add fish sauce - be careful, it may spit. Return pan to heat; using a wooden spoon, scrape the toffee from the pan. It will form a ball.

Remove from heat and stand until sugar dissolves. Add onions, pepper and ginger. Stir to combine and pour sauce into a saucepan large enough to hold chicken wings.

Preheat oven to 180°C. Add chicken to saucepan and toss in sauce.

Bring to a boil, reduce heat and cover; simmer for 20 minutes, stirring occasionally.

Transfer chicken wings to a baking dish and cook at 180°C for 30 minutes.

Sprinkle with coriander, chilli and remaining onion, serve immediately. Serves 2-3.

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