Vietnamese Style Spicy Caramel Chicken Wings

Vietnamese Style Caramel Chicken Wings

Last year when I visited Portland I got the chance to stop by Pok Pok to try their chicken wings, which were very good, and I remember thinking that I would have to try making them at home. When I made the buffalo wings the other day I recalled this thought and I could not resist making them for snacking on while watching the game. As it turns out there are several versions of the recipe online and they reminded me of a Vietnamese style savoury caramel sauce which I use fairly frequently and spicy caramel chicken wings sounded fantastic! The Vietnamese style savoury caramel sauce weaves a perfect blend of salty, sweet, sour, spicy by making a caramel and instead of adding cream or water it uses salty fish sauce, sour lime juice and spicy chilies or chili sauce along with some garlic for flavour. For the recipe, I decided to go with this simple savoury caramel sauce which I marinated the chicken wings in and then reduced it to thicken to toss the wings in and glaze them after baking. When I think chicken wings, I think spicy so I loaded up on the sriracha and the wings turned out super tasty and perfectly hot and spicy! The only real problem that I had was that the thick caramel sauce was a little sticky and messy but hey, they wouldn't be chicken wings without a little mess! These Vietnamese style spicy caramel chicken wings will make an excellent addition to my lineup of snacks for the big game!

Vietnamese Style Caramel Chicken Wings
Get them while their hot because they will disappear fast!

Vietnamese Style Caramel Chicken Wings

Vietnamese Style Caramel Chicken Wings

Chicken wings in a salty, sweet, sour, spicy Vietnamese caramel sauce inspired by Pok Pok chicken wings.


Servings: makes 2-4 servings

Prep Time: 10 minutes
Marinate Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hours 25 minutes

Printable Recipe
Ingredients
  • 1/4 cup water
  • 1/2 cup sugar
  • 1/4 cup fish sauce (or soy sauce)
  • 2 tablespoons lime juice (~1 lime)
  • 2 tablespoons chili sauce (such as sriracha) or to taste
  • 2 cloves garlic, chopped
  • 2 pounds chicken wings, rinsed and pat dry
Directions
  1. Simmer the water and sugar in a sauce pan over medium heat until it turns a deep amber, about 10-15 minutes.
  2. Mix the fish sauce, lime juice, chili sauce, and garlic and carefully add it to the pan, then heat until the caramel dissolves.
  3. Marinate the chicken wings in the sauce for 30 minutes to overnight.
  4. Place the chicken wings on a rack, on a foil lined baking sheet and bake in a preheated 400F oven until golden brown and crispy, about 25-30 minutes.
  5. Meanwhile place the marinade in a sauce pan and simmer over medium heat to thicken, about 7-10 minutes.
  6. Toss the wings in the caramel sauce and enjoy.

Similar Recipes:
Easy Crispy Baked Buffalo Wings
Vietnamese Caramel Salmon Banh Mi
Banh Mi Burgers
Vietnamese Caramel Shrimp Banh Mi
Crispy Baked Peanut Sweet Chili Chicken Wings

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36 comments:

Rosa's Yummy Yums said...

Scrumptious chicken wings!

Cheers,

Rosa

The Sketched Chef said...

Yum, I love the combination of it !
Great recipe

maz lovefoodies said...

Those wings look absolutely delicious! and hey, chicken wings are meant for eating with your fingers so who cares if your hands get a bit messy!

Anonymous said...

This recipe sounds great! Only thing I am iffy on is re using the marinade that the raw chicken marinaded in... I will probably reserve some before marinading and use that for the sauce

Barbara Bakes said...

Love the gorgeous color. Perfect for licking off of sticky fingers.

Amy Lau said...

LOVE this - looks so scrummy!


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Kevin said...

Anonymous: You can definitely make extra caramel sauce and reserve some for the glaze rather than using the marinade.

foodnerd4life.com said...

Wow! These look amazing and I've got to go home after work and make these! Yum!

Heather Christo said...

I love that I already pinned this this weekend and thought how INCREDIBLE these looked!!

Jenny said...

Oh my! Fabulous Kevin!!

naomi said...

I am worse off every morning I come to your blog because I leave so hungry, BUT I'm better a few seconds later after I pass the hunger - because I LOVE your recipes!

Fantastic as always.

A SPICY PERSPECTIVE said...

I bet they smell like heaven!!

Gaby said...

Love these spicy caramel chicken wings!! I bet this sauce would be delish on lots of other things too

marla said...

Sticky, gooey and fabulous lookin chicken recipe Kevin!

Maria said...

Love spicy!

Marian (Sweetopia) said...

Kevin, these look so vibrant and delicious!!

Munatycooking said...

This looks so delicious, I'm jealous of those who left the bones in that plate :)

Rocky Mountain Woman said...

This looks absolutely perfect!

Abbe@This is How I Cook said...

Can't wait to try the sauce. I am not a wing person but I think this would work well over boneless breasts. And Vietnamese is my absolute favorite!

CaySera said...

wow....love the look of the wings....looks delicious.

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Anonymous said...

I agree that all sources always say to NEVER reuse a marinade that handled raw meat/poultry. Although this is heated in this recipe, it is still a cooking no-no. I say, reserve some.

Culinary Cory said...

These look so amazing.

Katie said...

My boyfriend is having a problem making the caramel part of the sauce, it started getting dry or something and started re crystalizing. Not sure what to tell him.

Kevin said...

Katie: When you add the cool liquid mixture to the hot caramel it may seize up a bit but it will melt back into a liquid if you heat it over medium heat for a few more minutes.

wendy said...

I just made this... my caramel never turned colors. It went from white/clear syrup, to suddenly started crystalizing (still white). I went ahead and added the other items at that point, but after that it just stayed 'water like' in consistency... never got sticky again. i didn't think i did, but maybe i simmered it a little too fast? any other tips on making the caramel?

Kevin said...

wendy: It sounds like you did not simmer the water and sugar long enough. It will definitely start to turn a golden brown when cooked long enough at medium heat, though keep you eye on t a once it starts to turn it will turn quickly.

Anna McWhite said...

Sorry to be so dumb, but what is fish sauce? Is it malt vinegar? Thanks!

Kevin said...

Anna McWhite: Fis sauce is an Asian sauce made by fermenting fish. It does not taste all that much like fish, more salty. You can replace it with a light soy sauce if you cannot find it.

Amrita Rawat said...

I've made this sooo many times, thanks for this recipe! They're amaaazing.

Anonymous said...

I loved the flavor of this recipe! However, mine didn't come out with that gorgeous red caramel color yours have. Did I do something wrong?

Kevin Lynch said...

Anonymous: I am glad that you enjoyed them! When you made the caramel did you get a nice deep amber colour before adding the other ingredients? After getting a nice amber colour in the caramel, the chili sauce is responsible for the rest of the red colour and the more you use the redder it gets.

thumbivaa said...

Just made this today and it turned out excellent!!.. :)..Thanks for the recipe!!.. http://instagram.com/p/j70OcSntfH/

Christian Halfmann said...

Delicious looking chicken wings. I have to try something like that.

Anonymous said...

I didn't have any limes so I substituted hot Indian lime relish for the limes and sriracha. Very tasty.

Kevin Lynch said...

thumbivaa: I'm glad that you enjoyed them and thanks for sharing the photo!

Larry Appleton said...

I make these all the time, They are arguably better than at pok pok! but I wonder if anyone has any ideas how to make them crispier

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