Canh Ga Nuong Cay / Grilled Spicy Wings
If you're looking for the perfect recipe to fire up your summer BBQ, Canh Ga Nuong Cay or Spicy Grilled Wings is it. These wings are a guaranteed crowd-pleaser—packed with bold, savory, and spicy flavor, and incredibly easy to make! The marinade leans into everything I love about Vietnamese cooking: umami from fish sauce and
- Prep time
- 1 hr 5 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 lb Whole Chicken Wings
- 2 tbsp Soy Sauce
- 2 tbsp Oyster Sauce
- 1 tbsp Fish Sauce
- 1/2 tbsp Shaoxing Wine
- 2 tbsp Honey
- 1 tbsp Minced Garlic
- 1/2 tbsp Grated Ginger
- 1 tbsp Crushed Dried Thai Chili
- Lime Wedges
Instructions
- 1
Make the Marinade:
- 2
In a large mixing bowl, combine the soy sauce, oyster sauce, fish sauce, Shaoxing wine, honey, minced garlic, grated ginger, and crushed dried Thai chili. Whisk everything together until the honey is fully dissolved and the aromatics are evenly mixed throughout the sauce
- 3
Add the chicken wings to the marinade and toss until every piece is fully coated. Cover the bowl and place it in the refrigerator overnight to allow the flavors to penetrate deep into the wings. If you’re short on time, an hour will still give you good results
- 4
Cook the wings:
- 5
Preheat your grill to medium heat, around 350F, and lightly oil the grates
- 6
Grill the wings for 13-15 minutes, flipping halfway through. You’re aiming for golden-brown skin, some charred edges, and juicy meat cooked to an internal temperature of 170-175F to help break down the chicken's connective tissue, ensuring the wings are juicy
- 7
Rest and Serve
- 8
Once the wings are done, let them rest for 2-3 minutes before serving. Garnish the wings with some lime wedges, or a light sprinkle of extra crushed Thai chili if you want to turn up the heat just a bit more
- 9
These wings are great on their own as an appetizer or served over a bed of rice. Enjoy!