Follow these steps for perfect results
chicken wings
salt
garlic cloves
finely chopped
vegetable oil
rice vinegar
granulated sugar
maggi seasoning sauce
chili powder
butter
white rice
cooked
Place chicken wings in a large bowl and sprinkle with salt.
Cover the bowl and refrigerate for 30 minutes to marinate.
Rinse the chicken wings under cold water to remove excess salt.
Pat the chicken wings dry with paper towels.
Combine the chicken wings and chopped garlic in a large bowl and let stand for 10 minutes.
Heat vegetable oil in a large skillet over medium-high heat.
Brown the chicken wings on all sides in batches to avoid overcrowding the pan.
Place the browned chicken wings on paper towels to drain excess oil.
In a medium mixing bowl, combine rice vinegar, granulated sugar, Maggi seasoning sauce, and chili powder.
Melt butter in the same skillet over medium-high heat.
Add the seasoning sauce mixture to the skillet and bring to a boil.
Add the browned chicken wings to the skillet.
Cook over medium heat for 15 to 20 minutes, or until the liquid thickens into a glaze and the chicken is cooked through.
Serve the Vietnamese chicken wings hot with cooked white rice.
Expert advice for the best results
For extra crispy wings, try double-frying them.
Adjust the amount of chili powder to your preferred spice level.
Marinate the chicken for longer for a more intense flavor.
Everything you need to know before you start
15 minutes
Can be marinated ahead of time.
Garnish with fresh cilantro and sesame seeds.
Serve with steamed white rice and a side of pickled vegetables.
Offer a dipping sauce like sriracha mayo.
Complements the sweet and savory flavors.
Off-dry to balance the spice.
Discover the story behind this recipe
Popular street food and family meal.
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