If you’re looking for the perfect recipe to fire up your summer BBQ, Canh Ga Nuong Cay or Spicy Grilled Wings is it. These wings are a guaranteed crowd-pleaser—packed with bold, savory, and spicy flavor, and incredibly easy to make! The marinade leans into everything I love about Vietnamese cooking: umami from fish sauce and oyster sauce, a touch of sweetness from honey, the aroma of garlic and ginger, and that addictive, slow-building heat from crushed dried Thai chilis. These aren’t wings that smack you in the face with spice—they’re well-balanced and craveable, with just enough fire to keep you reaching for more. Whether you’re firing up the grill for a backyard cookout or keeping it chill indoors, this grilled wing recipe brings that street-food-style flavor with minimal effort, making it accessible to anyone.
Crushed Dried Thai Chilis vs. Red Chili Flakes
You might be tempted to reach for standard red chili flakes, but crushed dried Thai chilis are a whole different beast, and they’re key to the flavor profile of these wings.
Red chili flakes (the kind you’d find at a pizza shop) are typically made from a blend of different dried peppers, such as cayenne or Anaheim. They tend to have a more neutral heat, slightly smoky, and can even taste a bit dusty when overused. They’re familiar, but they don’t offer much depth.
Crushed dried Thai chilis, on the other hand, are a staple in Southeast Asian kitchens, especially in Thai and Lao cooking. These little guys are made from Thai bird’s eye chilis, which are much smaller but pack way more heat. Beyond the punch, they also bring a bright, slightly fruity, and earthy aroma that gives dishes like papaya salad or larb their signature fire.
For these wings, Thai chili provides a layered heat that builds slowly, lingers on the lips, and balances beautifully with the sweetness from honey and the umami from the sauces. If you’re sensitive to spice, feel free to scale back a little, but trust me: this is the good kind of spicy.
How to Grill These Wings Just Right
To get that perfect balance of char and caramelization without burning the sugars in the marinade, you’ll want to grill these wings over medium heat, around 350F.
Grill Method:
- Preheat your grill to medium-heat, about 350F
- Place wings over indirect heat or slightly offset from direct flames
- Grill for 13–15 minutes, flipping halfway through
- You want some nice charred edges, but avoid a full burn and watch for flare-ups from the marinade dripping down
- Cook to an internal temp of 170-175F for wings that are cooked through and juicy
Air Fryer Method:
- Preheat to 400F
- Cook for 12–14 minutes, flipping halfway
Oven Method:
- Preheat to 425°F on Convection mode
- Bake for 20–23 minutes on a wire rack over a baking sheet, flipping halfway in between
- Broil on High for an additional 1–2 minutes to achieve a bit of extra char
Canh Ga Nuong Cay / Grilled Spicy Wings
4-5
servings1
hour5
minutes15
minutesIngredients
2 lb 2 Whole Chicken Wings
- Marinade:
2 tbsp 2 Soy Sauce
2 tbsp 2 Oyster Sauce
1 tbsp 1 Fish Sauce
1/2 tbsp 1/2 Shaoxing Wine
2 tbsp 2 Honey
1 tbsp 1 Minced Garlic
1/2 tbsp 1/2 Grated Ginger
1 tbsp 1 Crushed Dried Thai Chili
- Garnish:
Lime Wedges
Directions
- Make the Marinade:
- In a large mixing bowl, combine the soy sauce, oyster sauce, fish sauce, Shaoxing wine, honey, minced garlic, grated ginger, and crushed dried Thai chili. Whisk everything together until the honey is fully dissolved and the aromatics are evenly mixed throughout the sauce
- Add the chicken wings to the marinade and toss until every piece is fully coated. Cover the bowl and place it in the refrigerator overnight to allow the flavors to penetrate deep into the wings. If you’re short on time, an hour will still give you good results
- Cook the wings:
- Preheat your grill to medium heat, around 350F, and lightly oil the grates
- Grill the wings for 13-15 minutes, flipping halfway through. You’re aiming for golden-brown skin, some charred edges, and juicy meat cooked to an internal temperature of 170-175F to help break down the chicken’s connective tissue, ensuring the wings are juicy
- Rest and Serve
- Once the wings are done, let them rest for 2-3 minutes before serving. Garnish the wings with some lime wedges, or a light sprinkle of extra crushed Thai chili if you want to turn up the heat just a bit more
- These wings are great on their own as an appetizer or served over a bed of rice. Enjoy!
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