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A bowl full of Thai chicken wings are served with lime wedges.
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5 from 5 votes

Best Thai Chicken Wings Recipe

Perfectly sticky, sweet and a bit spicy, these Thai Chicken Wings will be a new game day favorite in your house! Chicken wings are baked in the oven until ultra crispy and then tossed in an Asian soy sauce and Sriracha glaze that will make you want to lick your plate. 
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Appetizer, Dinner, Main Course, Snack
Cuisine: American, Thai
Servings: 16 chicken wings
Author: London Brazil

Ingredients

  • 2 lbs. chicken wing drummettes and/or wingettes
  • ¼ cup soy sauce or Tamari sauce*
  • 3 Tbsp. brown sugar or white sugar
  • 2 Tbsp. rice vinegar
  • ½ lime juice
  • 1 Tbsp. sesame oil toasted
  • 1 Tbsp. oil avocado or olive
  • 1-2 Tbsp. chili garlic sauce or Sriracha sauce
  • 2 cloves garlic finely minced
  • 1 tsp. ginger paste or fresh ginger

To Serve:

  • Cilantro finely chopped, optional
  • Cashews or peanuts roasted and salted, finely chopped, optional
  • Green onions sliced, optional

Instructions

  • Preheat oven to 400 degrees.
  • Make the Sauce: In a medium-sized bowl whisk chili sauce, coconut sugar, rice wine vinegar, garlic, ginger, lime juice, oils, and soy sauce until well combined. Divide sauce in half and set one half aside.
    ¼ cup soy sauce, 3 Tbsp. brown sugar, 2 Tbsp. rice vinegar, ½ lime, 1 Tbsp. sesame oil toasted, 1 Tbsp. oil, 1-2 Tbsp. chili garlic sauce, 2 cloves garlic, 1 tsp. ginger paste
  • Season the Wings: Add chicken wingettes and drumettes to a gallon-sized zip-top bag. Add half of the sauce and toss to coat.
    2 lbs. chicken wing drummettes and/or wingettes
  • Bake the Wings: Line a large baking sheet with aluminum foil and place a wire rack on top. Place wing portions in a single layer on the rack skin-side down. Bake for 40 minutes, flipping halfway through.
  • Reduce Remaining Sauce: In a small pot or saucepan bring the other half of the sauce to a simmer over Medium-Low heat. Simmer for 5-10 minutes, or until sauce is reduced by half.
  • Serve Wings: Baste wing portions with the reduced sauce and broil for an additional 3-5 minutes. Top wings with remaining sauce and add cilantro, peanuts, and green onions. Serve immediately and enjoy!
    Cilantro, Cashews or peanuts

Video

Notes

  • If Paleo, use coconut aminos in place of the soy sauce.
  • If you would like to reheat wings, place them on a parchment paper-lined baking sheet and bake in 300-degree oven for 12-16 minutes, or until heated through.
  • Nutrition facts are calculated per wing.
Prep-Ahead Instructions
You can make the sauce and marinate the chicken up to 24 hours before serving.
Storage Directions:
Seal leftovers in an airtight container and keep in the refrigerator for up to 3-5 days. To freeze, place in a freezer-safe airtight container for up to 3 months. Return to a 400°F oven for 10 minutes and broil just before serving for the best results.
Recipe Tips
  • Save some. Be sure to reserve half the sauce to reduce for the best wings.
  • DIY. If the grocery store is out of prepared wings, learn how to cut chicken wings yourself.
  • Get it hot. A few minutes under the broiler will yield perfectly crispy chicken wings.
  • Top 'em off. Don't forget the green onions, peanuts, and cilantro!
  • Breathing room. Use a wire rack to get extra crispy wings. And make sure you flip them halfway through!

Nutrition

Calories: 99kcal | Carbohydrates: 3g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 23mg | Sodium: 321mg | Potassium: 55mg | Sugar: 2g | Vitamin A: 45IU | Vitamin C: 0.7mg | Calcium: 5mg | Iron: 0.4mg