First Step: Prepare the Marinade
In a small bowl, combine the minced garlic, fish sauce, sugar, and black pepper. If using, add lemongrass slices, lime juice, soy sauce, and vegetable oil. Stir until the sugar mostly dissolves. This creates a deliciously balanced marinade that infuses the Vietnamese chicken wings with savory and tangy flavors.

Second Step: Marinate the Chicken Wings
Place the clean chicken wings in a large bowl or ziplock bag. Pour the marinade over the wings and toss or massage gently to ensure every piece is evenly coated. For best results, refrigerate and marinate for at least 2 hours, preferably overnight to deepen flavor and tenderize the meat. For crisper skin, let wings air-dry uncovered in the fridge for some time before cooking.

Third Step: Preheat Your Cooking Equipment
Depending on your preferred method, preheat the oven to 400°F (207°C), or prepare your grill using indirect medium-low heat with lightly oiled grates. If using an air fryer, preheat to 375°F (190°C). Proper preheating ensures even cooking and optimal crispness.

Fourth Step: Cook the Wings
Oven Baking: Arrange the wings in a single layer on parchment-lined baking sheet or on a rack above a lined tray. Bake for 30 minutes until golden and slightly caramelized. Optionally broil for 2-3 minutes to add char, watching closely to avoid burning. Grilling: Grill over indirect heat for 15-20 minutes, turning occasionally. Toss in leftover marinade before finishing and quickly sear over direct heat to caramelize. Air Frying: Air fry wings for 6 minutes, brush with oil, then air fry for an additional 4 minutes until golden and cooked through.

Fifth Step: Garnish and Serve
Remove wings from heat and transfer to a serving plate. Sprinkle with toasted crushed peanuts and chopped cilantro for added texture and freshness. Optionally garnish with finely chopped bird’s eye chili for heat. Serve alongside traditional Vietnamese dipping sauce (nước chấm) or your favorite sides.