Vietnamese Five Spice Baked Chicken Wings (Canh Ga Nuong)

Vietnamese Five Spice Baked Chicken Wings (Canh Ga Nuong)

Ah, spring. It’s that beautiful time of year when I want to kill myself. With the extremely wet winter last year and the super bloom going on, seasonal allergies is beating me up like a little $&3!%. Although I feel and look like death, it’s also the time for picnics and outdoor fun. What better way to show up to an outside gathering than holding a tray of Asian-style chicken wings and looking like a zombie, crunk up on antihistamines? This chicken recipe is super easy and super delicious that it distracts you from your morbid thoughts of ending your misery.

This recipe is an update of my popular deli-style Vietnamese roast chicken. I simplified the recipe to use less ingredients but maintain the same great flavor. This modified recipe only utilizes pantry items so it’s quick to toss together. All the ingredients for the marinade can be found in your typical Asian pantry: oyster sauce, fish sauce, soy sauce, garlic powder, ground pepper, cooking wine and of course, the star of them all, Chinese Five Spice. Marinate the chicken for at least 30 minutes. Then pop them in the oven and bake for 30-40 minutes until the marinade caramelizes into a sticky sweet glaze. Bring these to a party and be loved by many.

Enjoy the recipe below!

Vietnamese Five Spice Baked Chicken Wings (Canh Ga Nuong)

Vietnamese Five Spice Baked Chicken Wings (Canh Ga Nuong)

Serves 4-6

Ingredients

Chicken

• 7 lbs chicken wings

Five Spice Marinade

• 1 teaspoon Chinese Five Spice Powder
• 1/2 cup oyster sauce
• 1/4 cup granulated sugar
• 1/2 teaspoon ground black pepper
• 2 tablespoons garlic powder
• 1 tablespoon cooking wine
• 1 tablespoon all-purpose soy sauce
• 1 tablespoon fish sauce

Instructions

1. In a small bowl, mix together all the marinade ingredients: five spice powder, oyster sauce, sugar, white pepper, garlic powder, cooking wine, soy sauce and fish sauce.
2. In a large mixing bowl, combine chicken wings and marinade. Marinate for at least 30 minutes or overnight in fridge for best results.
3. Preheat oven to 450°. Line two large sheet pan with parchment paper or foil to reduce cleanup. Place marinated chicken evenly the pans. Bake for 15-20 minutes. Flip and bake for another 15-20 minutes.