Crispy Vietnamese Chicken Wings Made at Home

Why You Need This Checklist

What if the best chicken wings you've ever eaten came out of your own kitchen — and cost you about a dollar per serving? That question is exactly what Chef Jack Ovens set out to answer, and the result is a Vietnamese chicken wings recipe that has people skipping takeout for good.

Here's the problem most home cooks face: you try to make wings at home and they come out soft, pale, and completely underwhelming. The skin is rubbery, the sauce is thin, and the whole thing feels like a sad imitation of what you actually wanted. You end up ordering delivery anyway, spending $30 on something that arrives lukewarm and soggy in a box. It doesn't have to be that way.

Imagine pulling a bowl of wings off your counter that are shatteringly crispy on the outside, juicy and tender on the inside, and coated in a thick, sticky, sweet-salty glaze with just enough heat to keep things interesting. Fresh mint, coriander, and spring onions layered on top. A squeeze of lime. The kind of wings that make people go quiet when they take the first bite because they're too busy chewing to talk.

Chef Jack Ovens has built a massive following by proving that incredible food doesn't require expensive ingredients or professional training. His Vietnamese chicken wings recipe uses a smart two-stage frying technique, a corn flour dredge that stays crispy even after saucing, and a from-scratch glaze built on fish sauce and brown sugar that is genuinely addictive. Every step has a reason behind it, and he explains each one clearly so you actually understand what you're doing — not just copying moves you don't understand.

This checklist takes everything from that video and organizes it into a clean, printable action plan you can prop up on your counter. Every ingredient with its exact quantity, every timing cue, every temperature, every tip about why the skin gets crispy and why the sauce sticks. No pausing and rewinding. No second-guessing whether you missed something. Just follow the steps and make the wings.

Whether you're cooking for yourself, feeding a crowd, or trying to impress someone who thinks takeout is always better, this checklist gives you everything you need to nail it on the first try.

What's Inside — Preview

Every checklist item comes with actionable notes to guide you — things like "Don't forget to do this before you start," "Avoid this common mistake," or "Set a reminder for 30 days out." Nothing vague, just clear next steps.

PLAN Gather and measure all ingredients before you start cooking

DO Season 1 kg (2.2 lbs) of chicken wings in a bowl with onion powder, garlic powder, fish sauce, and salt

WAIT Lay seasoned wings out on a tray with a wire rack and refrigerate uncovered for at least 1 hour, up to 48 hours

DO Finely dice two shallots or half a large onion for the glaze

DO Crush and roughly chop 5 garlic cloves to a consistent medium-coarse size

+ 17 more action items inside...

Crispy Vietnamese Chicken Wings Made at Home

Why You Need This Checklist

What's Inside — Preview

Get the Full Checklist