Vietnamese Chicken Wings
These Vietnamese Chicken Wings are salty, sticky and have a punch of Asian flavor that is sure to please any crowd. .
  • 3 pounds chicken wings, cooked
  • ½ cup fish sauce
  • ½ cup sugar
  • ¼ cup water
  • 2-4 cloves garlic, minced
  • 1 teaspoon ginger, minced or grated
  • 2-3 tablespoons chili garlic sauce (I use Huy Fong)
  • Chopped cilantro, to taste
  1. If you are cooking on a Big Green Egg, set your cooker up for raised direct at 325F.
  2. Cook for about 45 minutes to 1 hour with the thick skin side up.
  3. Flip and cook for another 15 minutes or so with the thick skin side down.
  4. While the wings cook, make the sauce.
  5. Put the minced garlic and ginger into the water and let the flavors marry for a few minutes.
  6. Add the fish sauce and sugar to a sauce pan over medium heat.
  7. Stir until the sugar is dissolved.
  8. Add the garlic, ginger, and water.
  9. When that starts to boil add the garlic chili sauce.
  10. Continue to boil until the sauce is reduced to a syrupy consistency, about 10-15 minutes.
  11. Toss the chicken wings in the sauce and add chopped cilantro.
Recipe by Necessary Indulgences at