Sticky Thai Chicken Wings

If your idea of a party involves sticky fingers, big bold flavors, and that sweet and tangy sauce that makes you go back for more, welcome to your new go to. These Thai Chicken Wings bring together sweet chili sauce, lime juice, fish sauce and fragrant lemongrass so you get that proper Thai kick at home without feeling like you need a passport. good for game night, dinner, or just because you can.

These wings are baked to crispy glory then bathed in a glossy, sticky sauce that clings to every crevice. Yes there will be licking of fingers and probably lots of compliments.

Why People Love These Thai Chicken Wings

Here is why this Thai Chicken Wings recipe works and stands out from the rest:

• Bold Sweet and Savory Sauce: The combo of Thai sweet chili sauce with lime juice, fish sauce and rice vinegar hits all the right notes of sweet, salty and tangy without one flavor overpowering the other.
• Glossy and Sticky Magic: Half of the sauce simmers while the wings bake, so you get glaze that thickens beautifully and sticks so good to the skin.
• Crisp Without a Fryer: Oven baked then broiled right at the end means crisp edges and juicy centers, no mess of deep frying.
• Dual Purpose Sauce: Use it as a marinade, a finishing glaze, and a dip. That kind of sauce efficiency is the kitchen equivalent of magic.

What Goes Into These Thai Chicken Wings

This Thai Chicken Wings recipe keeps things simple yet full of bold, authentic flavor. The glaze is packed with sweet, tangy, salty, and spicy notes, creating the signature taste you expect from Thai Style Chicken Wings.

• Chicken Wings: Three pounds of wings, with tips removed and separated into drumettes and flats, create the good base for these Sticky Thai Chicken Wings.
• Thai Sweet Chili Sauce: Adds sweetness, gentle heat, and that glossy finish that makes the wings irresistible.
• Fish Sauce: Brings depth and savory richness, balancing the sweetness in the glaze.
• Lemongrass: Fresh and citrusy, it brightens the sauce and enhances the authentic Thai flavor.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

Fun Add Ins and Brilliant Substitutions

• Fresh ginger: Add 1 teaspoon grated ginger to the glaze for extra brightness.
• Lime zest: Sprinkle some on the finished wings for an extra citrus zing.
• Chopped roasted peanuts: For crunch and Thai flair, sprinkle on top when serving.
• Honey or maple syrup: If you want a different kind of sweetness, swap in place of the coconut/brown sugar.
• Chili crisp or Sriracha: For lovers of heat, stir in 1 to 2 teaspoons into the glaze before baking.

On the stove

1. Prep and Preheat: Preheat the oven to 400°F 200°C. Lightly spray a large baking tray with cooking oil and set it aside.

1. Make the Glaze: Whisk glaze ingredients in a bowl or jug until combined. Pour half into a small saucepan and reserve for later.

1. Season and First Bake: Trim any excess skin from the wings and season with sea salt. Place on the tray, toss with the remaining glaze, arrange in a single layer, and bake for 10 to 15 minutes.

1. Thicken the Reserved Glaze: While the wings bake, bring the reserved glaze to a gentle simmer over low to medium heat. Cook until it bubbles and slightly thickens, about 5 minutes.

1. Flip, Baste, and Broil: Turn each wing over and bake for another 10 minutes. Switch the oven to broil or grill on medium high, baste with half of the thickened glaze, and cook until edges are crisp and glossy, about 5 minutes.

1. Finish and Serve: Baste again with the remaining glaze for shiny, Sticky Thai Chicken Wings. Garnish with cilantro, green onions, and chili flakes, add a pinch of salt if needed, and serve with any extra glaze for dipping.

These Sticky Thai Chicken Wings are bold and flavorful, so they shine alongside dishes that balance or complement their sweet, tangy glaze. Pair them with Warm Chicken and Pumpkin Lentil Stew for a cozy, hearty addition. For something indulgent Cheesy Bacon Smashed Potatoes offer a rich, creamy contrast that pairs perfectly with the sticky glaze.

Smart Tips For Even Better Thai Chicken Wings

• Pat wings dry with paper towels before glazing so the sauce sticks better and the skin gets crispier.
• If you want the crispiest wings possible, use a wire rack placed on a baking tray so hot air circulates underneath.
• Keep a close eye during broiling the wings can go from perfectly caramelised to burnt faster than you think.
• Let the sauce cook down low and slow so it thickens just right without burning.

Recipe FAQ's

Pat the wings dry before seasoning, and bake them on a wire rack so hot air circulates evenly. A quick broil at the end helps achieve golden, crispy edges.

They're mildly spicy thanks to Thai sweet chili sauce. For more heat, add extra chili flakes or a spoonful of sriracha to the glaze.

Avoid overbaking and baste the wings with glaze during the last few minutes of cooking to lock in moisture and flavor.

What you need

• 3 pounds chicken wings or nibbles, tip removed, drumettes and flats separated
• 1/2 – 1 tablespoon sea salt flakes adjust to your taste
• 3/4 cup Thai sweet chili sauce
• 4 tablespoons coconut sugar or brown sugar
• 1/4 cup soy sauce
• 4 tablespoons rice wine vinegar or white vinegar
• 3 tablespoons fish sauce
• 2 tablespoons lime juice
• 1 tablespoon lemongrass minced
• 1 tablespoon garlic minced
• 2 teaspoons sesame oil or peanut oil
• 1/4 cup cilantro chopped
• 2 green onions thinly sliced to serve
• 1 pinch red chilli flakes
• 1 pinch salt

Method

1. Preheat oven to 400°F (200°C). Lightly spray a large baking tray with cooking oil spray; set aside.
2. To prepare the glaze, combine all of the glaze ingredients in a small bowl or jug; whisk until combined. Pour half of the sauce into a small saucepan and reserve for later.
3. Trim any excess skin off of the wing edges. Season with salt to taste. Place the wings on the prepared baking tray; pour the sauce over the wings and toss to coat evenly. Arrange the wings in a single layer and bake for 10-15 minutes.
4. While the wings are in the oven, bring the remaining glaze to a simmer on low-medium heat, until the sauce bubbles up and begins to thicken (it should take about 5 minutes).
5. Once the chicken wings are cooked on the one side, rotate each piece and bake again for an extra 10 minutes. Change oven settings to grill (or broil) on a medium-high heat setting; baste wings with half of the ready-made glaze and allow to crisp up for a further 5 minutes. They will look golden and shiny from the glaze.
6. Once the wings are golden, remove them from the oven and baste again with glaze. Garnish with the cilantro, onion slices, chilli flakes and sprinkle with salt (if needed). Serve with any remaining glaze for dipping!