Asian Chicken Wings

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1 hour 18 Servings Print RecipeEmail Recipe


5poundchicken wings
1 1⁄4cupsoy sauce
3tablespoonnuoc nam
1largeonion (minced)
5clovegarlic (mashed to a pulp)
1⁄2teaspoonground black pepper


Remove chicken wing tips; reserve for stock or discard. Cut each wing in half at joint; trim away and discard as much excess fat as possible.

Place soy sauce, water, nuoc nam, and sugar in large bowl; stir until sugar is dissolved. Add onion, garlic, and pepper. Add chicken wings to marinade in bowl; toss to coat well. Refrigerate, covered, tossing occasionally, 12 to 24 hours.

Heat oven to 400F. Remove chicken wings from marinade; reserve marinade. Drain wings; arrange in single layer on rack in roasting pan. Roast in top third of oven, turning once and basting with reserved marinade 3 or 4 times, until skin is crisp and meat contains no trace of pink, about 30 minutes. Serve hot.


Preparation time does not include marinade.

Nuoc nam is an Asian fish sauce. If Nuoc nam is not available, 2 anchovy fillets, mashed to a paste and mixed with 1 tablespoon plus 1 teaspoon light soy sauce and 2 teaspoons water, can be substituted.

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