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Saigon wings


  • Process the garlic, red onion, lemongrass, ginger, lemon juice, sugar and fish sauce with a good slurp of oil until well combined. Taste for seasoning. 
  • Then cut the chicken wings in half, discarding the tips, and toss the chicken in the marinade. Cover and refrigerate for at least 4 hours (overnight would be even better), tossing now and again. 
  • When ready, preheat the oven to 200°C fan forced (220°C normal). 
  • Transfer the chicken with any marinade to a baking tray, adding a little more oil if needed, and cook in the oven for 25-30 mins, turning now and again. 
  • Serve the chicken sprinkled with chopped peanuts and lime wedges on the side.


  • 4 garlic cloves, chopped
  • ¼ red onion (or 2 shallots), chopped
  • 2 lemongrass stalks, cleaned well, white part only chopped
  • 2 cm piece of fresh ginger, chopped
  • 3 tbsp fresh lemon juice
  • 2 tbsp palm (or soft brown) sugar
  • 4 tbsp Asian fish sauce
  • peanut or vegetable oil
  • 1 kg chicken wings
  • 2 limes, cut into wedges
  • a good handful of roasted peanuts. chopped (optional)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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