Vietnamese Chicken Wings With Maggi Sauce

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Recipe by NorthwestGal

I found this recipe on the website, in their international recipes collection. Maggi sauce should be available in the Asian aisle of most larger grocery stores and international markets. The chicken is moist and flavorful with a tangy glaze with only a hint of heat.

Ingredients Nutrition


  1. Place chicken in large bowl; sprinkle with salt. Cover and refrigerate for 30 minutes.
  2. Rinse chicken under cold water and pat dry with paper towels. Combine chicken and garlic in large bowl; let stand for 10 minutes.
  3. Heat oil in large skillet over medium-high heat. Brown chicken on all sides (in batches, if necessary). Place chicken on paper towels to drain.
  4. Combine vinegar, sugar, seasoning sauce and chili powder in a medium mixing bowl.
  5. Melt butter in the same skillet over medium-high heat. Add seasoning sauce mixture; bring to a boil. Add chicken; cook over medium heat for 15 to 20 minutes or until liquid thickens to a glaze and chicken is cooked through.
  6. Serve with hot cooked white rice.

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