Sugar Free Vietnamese Chicken Wings

Sugar Free Vietnamese Chicken Wings

Sugar Free Vietnamese Chicken Wings

These Sugar Free Vietnamese Chicken Wings are cooked in the oven in a similar way to my other fabulous recipe for Sugar Free BBQ Chicken Wings. I love the cooking method that I use to cook chicken wings as it produces a really crispy skin on the chicken, yet the meat is still moist on the inside, without the need for frying or adding any additional oil.

Ensure wings arent touching each other on the baking rack
Ensure wings aren’t touching to maximise air movement around them for the ultimate crispy chicken wings

Try these wings simply on their own as a snack. Serve them as as a main dish with Asian Slaw, which is my favourite way to eat them. This particular  Asian Slaw recipe was made to go with this recipe and can be made with or without Konjac Noodles. I highly recommend you try it with the noodles as it really is a lovely recipe and really compliments these wings.


Vietnamese Oven Roasted Chicken Wings
Serves 4

1 kg chicken wings
1 Tbspn Tamari
1 Tbspn Fish Sauce
1 tspn onion powder
1/2 tspn garlic powder
1/2 tspn chili powder
1/4 tspn 5 spice powder
1/2 tspn salt
1/4 tspn ground pepper
1/2- 1 tspn Lokanto Monkfruit or alternative sweetener- optional

Marinate the Chicken Wings
1. Wash and dry the chicken wings if desired. Cut the chicken wings into pieces at each segment discarding the wing tips if you don’t want them. Hint-dislocate the joint to find the right place to cut through. Alternatively buy wings already cut.
2. Place chicken wings into a plastic bag and add the dry ingredients. Shake the wings in the bag till the spice mix has evenly coated the wings. Add the Tamari and the fish sauce. Allow the wings to marinate for a few hours or overnight if possible.

Cook the Chicken Wings
Preheat oven to 130 C/260 F fan forced
1. Remove wings from fridge.
2. Line a large shallow baking tray with foil. Place a large baking rack in the baking dish and wipe or spray the rack with oil of choice.
3. Lay the chicken pieces on top of the cooking rack so they aren’t touching each other and cook in the oven at 130 C/260 F fan forced for 15-20 minutes. You may need to use to more than 1 pan to fit all of the chicken pieces.
4. Keep the chicken in the oven and increase the oven temperature to 210 C/410 F fan forced, and continue cooking for a further 25-35 minutes, or until the chicken is crispy. If you use 2 pans, rotate them half way through cooking. There is no need to turn the chicken.
5. To serve the chicken wings, sprinkle with fresh chopped coriander and chopped fresh red chili for a bit more heat.
Eat as a snack or serve with Low Carb Asian Slaw with Konjac Noodles.

A KETohh creation

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