Serves 6
60 min
Vietnamese Caramel Chicken Wings
Recipe GLPR6a003494b0df0f
Tender chicken wings coated in a glossy caramel sauce infused with fish sauce, lime, and warm spices. This Vietnamese classic combines the sweetness of caramelized sugar with aromatic ginger, cinnamon, and fresh serrano heat, creating a savory-sweet dish that's both elegant and deeply flavorful. Perfect served with rice or as an appetizer.
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Ingredients
2½ pounds Chicken wings
½ cup Sugar
¼ cup Fish sauce
¼ cup Water
1 Fresh lime, juice and zest
1 inch Fresh ginger root, peeled and sliced
1 3-inch stick Cinnamon stick
1 Serrano pepper, halved
Salt
Black pepper
Fresh cilantro, chopped
Directions
Pat the chicken wings dry with paper towels and season generously with salt and pepper on both sides.
Heat a large skillet or wok over medium-high heat. Working in batches, sear the chicken wings until deeply browned on all sides, approximately 15-18 minutes total. Remove and set aside on a plate.
In a small saucepan, combine the sugar and water over medium heat, stirring gently until the sugar dissolves completely. Stop stirring once the mixture comes to a simmer.
Allow the sugar mixture to caramelize undisturbed for 5-7 minutes until it turns deep amber in color, swirling the pan occasionally if needed for even browning.
Carefully add the fish sauce to the caramel—it will bubble vigorously. Stir to combine and remove from heat.
Return the browned chicken wings to the skillet. Pour the caramel sauce over them and gently stir to coat evenly.
Add the ginger slices, cinnamon stick, and serrano pepper halves to the skillet. Stir gently to distribute the aromatics throughout.
Reduce heat to medium-low and simmer for 15-20 minutes, stirring occasionally, until the wings are very tender and the sauce has thickened and coats the wings in a glossy layer.
Remove from heat and stir in the lime juice and lime zest. Taste and adjust salt and pepper as needed.
Transfer the chicken wings and sauce to a serving platter. Remove the cinnamon stick and serrano pepper halves if desired, or leave them for presentation and flavor. Garnish generously with fresh cilantro and serve hot.
