Vietnamese Caramel Chicken Wings


Caramel on chicken wings makes them even more finger-licking good!


For the marinade —
2 lbs chicken wings
1 tbsp brown sugar
2 tbsp fish sauce
Ground black pepper to taste
For the sauce:
⅓ cup brown sugar
½ cup water
2 tbsp fish sauce
2 tbsp rice vinegar
3 garlic cloves, minced
1 tbsp ginger, grated
2 bird’s eye chili, sliced
Oil for pan

For garnish —
2 tbsp scallions, thinly sliced


In a bowl, combine chicken wings with marinade ingredients. Cover and allow to marinate for at least 20 minutes. Pat dry wings with paper towel.

Heat a large pan on medium and drizzle some oil. Once hot, add the wings and allow to brown on both sides. Remove from pan and set aside.

In the same pan, add brown sugar and 2 tablespoons of water. Stir as it melts and begins to bubble. Stir in the rest of the ingredients.
Add the chicken wings back into the pan, lower the heat to simmer, cover and cook for 10 minutes. Uncover flip wings and cook for another 10 minutes, while stirring occasionally. Remove from heat when the sauce has thickened and the wings are fully cooked.

Garnish with sliced scallion on top.