Recipes

Vietnamese Pho Chicken Wings

Serves 4-6

| Prep Time: 35 mins

| Cook Time: 30 mins

| Total Time: 1 hour 5 mins

You may need: Vietnamese Pho

Discover The Recipe

You might be wondering what chicken wings have to do with Vietnamese Pho, a delicious soup consisting of savory-spiced broth, chewy rice noodles, bright herbs, and tender pieces of meat. Well, Imagine infusing all the mouth-watering flavor of your favorite Pho broth into chicken wings! Our Vietnamese Pho Chicken Wings recipe brings you layers of umami and exotic spice in every bite. Chicken wings, and drumsticks, are easy-to-make and require little time to marinate the chicken. Flavored with our unique Piquant Post Vietnamese Pho spice blend, these wings have the requisite savory and umami flavors balanced by subtly sweet, warm spice notes that are instantly recognizable as Pho. 

Our Vietnamese Pho spice blend is naturally vegan and generates massive umami flavor from porcini mushrooms, with beautiful Southeast Asian spiced notes from coriander, star anise, cinnamon, ginger, cardamom, and cloves. Make extra marinade sauce to reserve as a dipping sauce that puts this appetizer over the top. Pho is Vietnam's national dish. We think these wings honor the authentic dish while making a fun and easy fusion dish. You can find a traditional Pho soup recipe on our website.

Ingredients

  • 2 lbs chicken wings (or drumsticks and thighs)

  • 6 cloves garlic, minced

  • ¼ cup fish sauce

  • ¼ cup brown sugar

  • 2 Tbsp Piquant Post Vietnamese Pho blend 

  • Fresh cilantro, leaves picked from large stems

  • 1 Tbsp crushed peanuts (optional)

  • 1 lime, cut into wedges

  • 1-2 Red chili peppers (birdseye or serrano), seeded and sliced into rings (optional)

Notes

Dark meat chicken, like drumsticks and thighs, is very forgiving, especially when cooked with the bone-in and skin on. The skin helps hold in the moisture and the higher fat content of the meat helps it stay tender and juicy.

For the best flavor, we recommend marinating overnight.

For a delicious dipping sauce, double the marinade and reserve half of it to enjoy while eating!

Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.

Instructions

In a large shallow bowl, or gallon ziploc bag, combine the garlic, fish sauce, brown sugar, and Vietnamese Pho blend. Mix to combine ingredients, then add chicken. Marinate for at least 30 minutes (or ideally, overnight).

Preheat the oven to 400° degrees (F). Line a baking sheet with parchment paper.

Lay the chicken pieces on the parchment on the baking sheet. Bake for about 30 minutes, until crispy and the  internal temperature reaches 165 degrees.

Remove from oven. With a silicone brush, brush the residual oil and sauce  on the baking sheet onto the chicken pieces. Serve with crushed peanuts, fresh cilantro and lime wedges, and red chili peppers.

Alternatives & Substitutions

  • This marinade is incredibly flavorful and great with any meat. Use as a marinade for your choice and cut of protein.

  • Try using our Vietnamese Pho blend in our Vietnamese Marinated Steak or a Spicy Vietnamese Beef Stew.

  • Make a hearty and warming bowl of our authentic tasting Vietnamese Beef Pho. Vegans, try our Tofu Mushroom Pho or Mushroom Hoi Tod (Vietnamese savory pancakes) instead.

  • Put an Asian twist on an Italian recipe with a sprinkle of our Pho spice blend in this Butternut Squash and Kale Risotto.

  • Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.

  • Post pictures of your masterpiece meal on social media and tag us. We repost!

Vietnamese Pho Chicken Wings

Serves

4-6

Prep Time

35 mins

Cook Time

30 mins

Total Time

1 hour 5 mins

Piquant Post spice you’ll need: Vietnamese Pho

Ingredients

  • 2 lbs chicken wings (or drumsticks and thighs)

  • 6 cloves garlic, minced

  • ¼ cup fish sauce

  • ¼ cup brown sugar

  • 2 Tbsp Piquant Post Vietnamese Pho blend 

  • Fresh cilantro, leaves picked from large stems

  • 1 Tbsp crushed peanuts (optional)

  • 1 lime, cut into wedges

  • 1-2 Red chili peppers (birdseye or serrano), seeded and sliced into rings (optional)

Instructions

  1. In a large shallow bowl, or gallon ziploc bag, combine the garlic, fish sauce, brown sugar, and Vietnamese Pho blend. Mix to combine ingredients, then add chicken. Marinate for at least 30 minutes (or ideally, overnight).

  2. Preheat the oven to 400° degrees (F). Line a baking sheet with parchment paper.

  3. Lay the chicken pieces on the parchment on the baking sheet. Bake for about 30 minutes, until crispy and the  internal temperature reaches 165 degrees.

  4. Remove from oven. With a silicone brush, brush the residual oil and sauce  on the baking sheet onto the chicken pieces. Serve with crushed peanuts, fresh cilantro and lime wedges, and red chili peppers.

Notes

  • Dark meat chicken, like drumsticks and thighs, is very forgiving, especially when cooked with the bone-in and skin on. The skin helps hold in the moisture and the higher fat content of the meat helps it stay tender and juicy.

  • For the best flavor, we recommend marinating overnight.

  • For a delicious dipping sauce, double the marinade and reserve half of it to enjoy while eating!

  • Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.

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