Thai Chicken Wings

Thai Chicken Wings

Thai Chicken Wings - The BEST wings I've ever had. Not only is the flavor out of this world, but the method makes such a good baked wing. That's something I didn't think was possible before.

So I’m not usually a huge fan of chicken wings, but my son is. Wow, can he put them down. This is a recipe that changed my mind, and I can’t wait to serve them to Kraig. Thai inspired Chicken Wings.

Thai Chicken Wings

Thai Chicken Wings – succulent, juicy, crispy caramelized deliciousness.

Not only are these Thai Chicken Wings succulent and juicy, they’re slightly crispy, caramelized and sticky deliciousness. They’re a little messy – especially if you like to dip, like we did! 🙂

I wrote this recipe so you can have some options in your ingredients – both to customize to your taste and heat level (hint: the heat dissipates a bit with the marinating and the sugar helps offset the heat, so these, using one chili have just a little zing) and I also wanted give you ingredients that you might have at your store – or in your kitchen.

Thai Chicken Wings

Thai Chicken Wings – succulent, juicy, crispy caramelized deliciousness.

If you follow the somewhat fussy in and out of the oven and turning over and basting as listed in the recipe, you’ll have a great chicken wing. Imho, a baked can never quite be as good as a fried wing, but you’ll get a good crisp, chewy exterior and moist interior. I’ll be adapting the method for future chicken wings, it worked so well.

Chicken Wings can be tricky to shop for – I wrote a post devoted just to shopping for wings, years ago. Any Asian ingredients are often on sale during January, often unadvertised, to coincide with the dates of various New Years – but if you have an Asian market anywhere near you, that’s the place to shop for those ingredients.

Thai Chicken Wings

Thai Chicken Wings

Thai Chicken Wings

  • Servings: 4-6
  • Difficulty: easy
  • Print
  • 1 package (about 18) chicken wings and drumettes, trimmed of excess skin or fat
  • 1/2 cup of Sweet Chili Sauce (and more for serving, if desired)
  • 3 tablespoons soy sauce
  • 3 tablespoons rice wine vinegar or rice vinegar
  • 1 lime, zest & juice
  • 1 tablespoon fish sauce
  • 1 teaspoon minced ginger
  • 1 clove of garlic, minced
  • 1 to 3 bird chilis, to taste (or substitute Serrano or Habanero or use sambal oelek to taste)
  • 1/4 to 1/2 teaspoon white pepper
  • 1/4 to 1/2 cup brown sugar or honey
  • cilantro, chopped, for garnish
  • green onion or chives, thinly sliced, for garnish

Mix together chili sauce, soy sauce, rice vinegar, lime juice and zest, ginger, fish sauce, garlic, chilis to taste and white pepper. Add sugar or honey to taste. Adjust to balance the flavors of sweet, heat, sour & salt.

Pour 1 cup of marinade in a container (will serve as the glaze, later) and add the chicken to a Ziploc bag. Pour the remainder of the marinade into the bag, massage through and refrigerate for two to three hours at least; overnight is better. Turn the bag over now and then.

When ready to cook, preheat oven to 400 degrees F. Line a baking sheet with foil (for easy clean up) and set a rack on top of the sheet.

Remove the wings from the bag, discarding excess marinade. Pat dry and lay across the oven rack, arranging the large ends of the drummettes so they are on the outside edges.

Bake for about 15 minutes and in the meantime heat the reserved sauce in a small saucepan to boiling. Continue to boil until reduced by about half, remove from heat and divide into two small dishes. Set aside one dish for a dipping sauce, use the other to baste the chicken.

After the 15 minutes is up, remove the chicken, baste the chicken, turn and baste the top side. Replace the chicken in the oven for 10 minutes.

Remove the chicken again (and set the oven to broil, arranging a rack about five inches from the heating element) and baste the tops of the chicken pieces one more time. Replace in the oven and broil for about 4 minutes. Remove the chicken again, turn over, baste the (now) top side and broil for an additional 4 minutes.

When broiling, watch closely; ovens can vary in temperature. Broil until golden brown with some caramelized spots.

Arrange wings on a platter. Serve the remainder of the sauce as a dipping sauce as is or combine the sauce with a little more Sweet Chili Sauce. Garnish with Cilantro and green onion or chives.

Nutrition Facts (estimated)
Servings 5.0
Amount Per Serving
calories 477
% Daily Value *
Total Fat 28 g 43 %
Saturated Fat 8 g 38 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 128 mg 43 %
Sodium 942 mg 39 %
Potassium 50 mg 1 %
Total Carbohydrate 26 g 9 %
Dietary Fiber 0 g 2 %
Sugars 21 g
Protein 32 g 64 %
Vitamin A 16 %
Vitamin C 5 %
Calcium 2 %
Iron 10 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.


I’ll be bringing this recipe over to Fiesta Friday, co-hosted this week by CH @ Cooking From My Heart and Nimmi @ Adorable Life. I’m also linking up to Weekend Potluck 283, hosted by The Country Cook.

Thai Chicken Wings are juicy & succulent, spicy, slightly crispy, caramelized and sticky deliciousness. A little messy & so dippable! Easy to customize to your heat level #ThaiChickenWings #ChickenWings #SpicyChickenWings


52 thoughts on “Thai Chicken Wings

  1. Pingback: Thai Chicken Wings – SEO

  2. Pingback: Fiesta Friday #182 - Fiesta Friday

  3. While I have less draft posts to get rid off than you, I have thousands of recipes to try and this one is now one of them. These will be an absolute favorite!! I am also not a huge fan of chicken wings (I love thighs more), but that marinade is so amazing!!😍

  4. Pingback: Thai Chicken Wings | My Meals are on Wheels

  5. Great photos Mollie!! they look so irresistible!! The think Kraig will be a fan! and- don’t you love that Thai sweet chili sauce. Good on everything. Happy weekend coming up. Any plans? We’re having my mom’s birthday dinner in the back yard. She’ll be 86! hugs!

  6. I’m drooling over the picture!! I just love wings and Thai cuisine.. This is an amazing combination of both.. definitely these are going to be a super hit at the party.. Happy Fiesta Friday 😊

  7. My grand son loves these and would demolish the whole lot at great speed and all that is left is a cleaned bone he eats everything the gristly bit all the poor dog gets is a completely stripped bone. It’s the Thai in
    them..leave nothing 🙂

    • When I was growing up in the midwest (farm country) I think it was a generational thing – my grandparents and people of that age always picked up the bone of whatever we were eating and cleaned everything off it. Then the next generation, not so much. I was a working mom so I made the kids a lot of boneless skinless chicken breast (so fast and easy to make after work) so they didn’t like things with bones in them for a long time.

      My son has gotten over that and is just like your grandson!

      • It’s a Thai thing here they eat everything…lol and some suck the bones so they are soft and then eat the whole damm lot…I hope you well? I love your posts and always look forward to reading them 🙂

  8. My husband LOVES wings too. I like them but am just as happy with their boneless counterpart and those are a whole lot less messy. But these look so good and sticky I am going to have to make them when football season kicks up!

  9. I love wings and can eat a LOT at a sitting. Still remember when restaurants used to have great deals on 25 or 50 wings with mild, medium, hot and CRAZY hot sauces. And the Buffalo wings … delicious. Now that you’re paying more for wings per pound than for chicken breasts I rarely buy them. Your Thai wings make my mouth water.

    • These were good, and I remember how cheap wings used to be at the store before chicken wings became a thing! Same with bacon – which has become so popular it’s like the new condiment!

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