Maggie Cooper's Vietnamese Chicken Wings
Maggie Cooper's Vietnamese Chicken Wings

Finger-licking Vietnamese chicken wings

ENTERTAINING on New Year's Eve? Or perhaps you're taking a plate to a friend's place. Tasty finger food is always a winner at parties, and these fabulous, sticky Vietnamese-style wings are perfect.

Allow two or three full wings per person (just double or triple the recipe). You can omit the sliced fresh chilli, or substitute a larger, milder variety.

Happy new year.

Vietnamese chicken wings


  •  60g caster sugar 
  •   ¼ cup nuoc mam (Vietnamese fish sauce, from Asian grocers) 
  •  4 green onions, sliced (reserve some green slices for garnish) 
  •  freshly ground black pepper, to taste 
  •  1kg chicken wings, tips removed, wings jointed into two sections 
  •  1 tbs shredded fresh ginger 
  •  1 finely sliced small hot red chilli, optional 
  •  fresh coriander leaves to garnish, optional.


Place sugar in a heavy saucepan and melt over medium-low heat, swirling (don't stir) until the sugar is golden brown.

Remove from heat and add fish sauce - be careful, it may spit. Return pan to heat; using a wooden spoon, scrape the toffee from the pan. It will form a ball.

Remove from heat and stand until sugar dissolves. Add onions, pepper and ginger. Stir to combine and pour sauce into a saucepan large enough to hold chicken wings.

Preheat oven to 180°C. Add chicken to saucepan and toss in sauce.

Bring to a boil, reduce heat and cover; simmer for 20 minutes, stirring occasionally.

Transfer chicken wings to a baking dish and cook at 180°C for 30 minutes.

Sprinkle with coriander, chilli and remaining onion, serve immediately. Serves 2-3.

Email Maggie at or check out her blog

Bushfire reported near Glen Esk

Bushfire reported near Glen Esk

People in the area may be affected by smoke

Newly planted trees stolen straight out of soil in parklands

Newly planted trees stolen straight out of soil in parklands

The group planted 35 trees for National Tree Day earlier this year.

Local Partners