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

Vietnamese Caramel Chicken


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Garnish with sliced scallion on top.

Vietnamese Caramel Chicken




Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox


- Caramel is delicious on things like ice cream or donuts but have you ever tried it on something savory? So today I'm gonna show you how to make Vietnamese Caramel Chicken. It's super delicious. You can use boneless chicken or chicken thighs. Today I'm gonna use chicken wings. The first thing to do is make the marinade. Super simple, the marinade is only two ingredients. Some brown sugar and fish sauce. I know, if you've never had this flavor combination, you might be a little weirded out but the two go together so well. Kind of like salted caramel. That's this right here. Just whisk it up. That looks great. Now, all you have to do is mix it into the chicken. Go in and make sure everything is coated in that delicious marinade. Allow this to marinate for about 20 minutes. Meanwhile, you can prepare the goodies for the sauce. I've got some ginger. I just need a little nubbin. You can use the back of your knife to just peel off the skin. All right, freshly shaved like me before a big date. Now, grate it up. Next, for some garlic, just grate it up as well. Garlic and ginger are like two smelly best friends that really compliment each other. You know, like me and my bestie. Okay, me and my dog. And some bird's eye chilies if you like it super spicy, use as many as you'd like. And some scallion. I like both the white and green parts. Chicken is ready. Now, I have a pan here. I'm just gonna heat up some oil. Before we get to the sauce, I like to brown up the chicken a little bit so pat it dry with some paper towel and into the pan. You don't have to fully cook it, just brown it a bit on both sides. Some of them are ready to flip already. See, you don't need to cook them all the way through just to get a little bit of color on them. It'll help the caramel sauce later. These look good, just pull them out. What's left over in the pan are now these beautiful gold bits and we're gonna use that to further flavor the sauce. So in here goes some more brown sugar and just a little bit of water. This is the start of the caramel sauce okay? As it cooks down with the other igs it's gonna thicken up. Make sure you use a wooden spatula. Get in there, scrape it all up. Because of the liquid, it'll release very easily. Go ahead and add in the garlic and ginger, chilies, some rice vinegar, some more of our good friend fish sauce, a little bit of water, and black pepper. It doesn't look like it now but it will thicken up, trust me. If you want something to thicken up, it'll thicken up. Now's the time to add the chicken back into the pan. You can cover this up and let it simmer really low heat for about 10 minutes. You could check on it, flip it over if you'd like. But check this out, ooh hoo. It's halfway through cooking. I'm gonna let it sit here for another five minutes but I'm gonna turn over all the chicken. I'm just gonna cover it up again and let it cook for a few more minutes. All right, look at this. The sauce has thickened up. See that? That's the caramel right there. The chicken is cooked all the way through. Now, I'm just gonna leave the lid off to let any more of that water evaporate so you can really get the chicken wings coated. You know this is ready to serve when all that sauce pulls away from the pan and is sticking right on to the wings. For a little freshness, just sprinkle some of those green onions. And there you have it, caramel chicken wings. I can't wait. Whoo, oh yeah, look at that caramel about to drip off. I'm not letting you go, baby. There really is no pretty way of eating this. Tear off one of the bones. Mm, I really hope you give this a try. I'll see you next time, bye.