Cánh Gà Nướng (Grilled Chicken Wings)


about 6 lbs Chicken Wings 

1 cup Brown Sugar

1/2 cup Soy Sauce

1/4 cup Fish Sauce

1 tablespoon Garlic Powder

1tablespoon Onion Powder

1 tablespoon Red Pepper Flakes 

1/4 cup Oil

3 tablespoons  finely chopped Kaffir Lime Leaves, optional 


4 tablespoons finely chopped Lemongrass, optional



Preparing the Wings

Buy the package of pre-cut wings (also called party wings).  If you buy them whole, the wings will consist of three parts: the drum, the flat/double-boned “wing” part, and the tip. To cut up a whole wing, start by cutting off the tip and discarding, then cut between the drum and the wing part.   I use my hands to break them apart at the joints, then cut them off.  It’s easy once you get the hang of it.  You can also grill the whole wing if preferred.  

Wash the chicken wings, rinse and drain.  Set aside.


Preparing the Sauce

Combine all the ingredients and the lemongrass or kaffir lime leaves,  if used.  Mix well.

Marinate the wings for at least an hour or overnight.


Grilling the Wings

Grill the wings just under 400 degrees F with the inside of wings down, covered until the temperature reaches up to 400 degrees, then lower the heat to maintain the temperature at about 400 degrees otherwise the wings will burn quickly.  Lift to lid as needed to release the heat and maintaining grilling temperature.

Continue to cook until the underside is golden then turn and grill other side. Keep an eye on this side as it can flame and burn easily. 

Again, you may need to adjust temperature or opening the grill lid to drop the temperature. As soon as the skin turns golden brown, flip and return the wing to original underside for about 5 minutes and remove to serve.  If not serving right away, transfer wings to the top rack to keep them warm while grilling the vegetables. 



Enjoy these tasty grilled wings with pickled cucumber, daikon, assorted grilled vegetables, and sticky rice with some beer or beverage of your choice to kickoff the summer party.