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Sticky Thai Chicken Wings are glazed in a glossy, flavor-packed sauce made with authentic Thai ingredients you probably have on hand. This Thai Chicken Wings recipe brings a perfect mix of sweet, savory, and a hint of spice. It’s quick to make yet full of impressive flavor.
The sauce works double duty as both marinade and dip. Half coats the wings before cooking, while the rest simmers into a thick, sticky finish. With Thai Style Chicken Wings this easy, bold flavor is only a few steps away.
What Makes These Thai Chicken Wings Work
The secret to these Sticky Thai Chicken Wings is the perfect balance of flavors that Thai cuisine is known for. This Thai Chicken Wings recipe blends sweet chili sauce, coconut sugar, soy sauce, fish sauce, lime juice, lemongrass, and garlic for that irresistible mix of sweet, salty, tangy, and spicy. With familiar ingredients, you can create Thai Style Chicken Wings that taste authentic yet are simple enough for any home cook.
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 perfect 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.
How To Make Sticky Thai Chicken Wings
- Prep and Preheat: Preheat the oven to 400°F 200°C. Lightly spray a large baking tray with cooking oil and set it aside.
- Make the Glaze: Whisk glaze ingredients in a bowl or jug until combined. Pour half into a small saucepan and reserve for later.
- 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.
- 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.
- 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.
- 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. Cilantro Lime Cauliflower Rice adds a fresh, zesty kick while keeping the meal light. For something indulgent, Cheesy Bacon Smashed Potatoes offer a rich, creamy contrast that pairs perfectly with the sticky glaze.
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.
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Sticky Thai Chicken Wings
Ingredients
- 3 pounds chicken wings or nibbles, tip removed, drumettes and flats separated
- 1/2 – 1 tablespoon sea salt flakes adjust to your taste
Glaze:
- 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
To serve:
- 1/4 cup cilantro chopped
- 2 green onions thinly sliced to serve
- 1 pinch red chilli flakes
- 1 pinch salt
Instructions
- Preheat oven to 400°F (200°C). Lightly spray a large baking tray with cooking oil spray; set aside.
- 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.
- 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.
- 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).
- 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.
- 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!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This has become hubby’s new favorite wing sauce!
As older people we limit sodium.
So, no salt and cut way down on the salty fish sauce and the salty soy sauce.
Still tasted great!
Thanks for this recipe.
Any suggestions on keeping these warm for a party? Could i make them and keep them on keep warm in a crockpot?
Hi Angela! Yes, you can keep them warm for a party by using the “Keep Warm” setting in a crockpot. Just add a bit of extra sauce to prevent drying out and stir occasionally. Enjoy!
How do you recommend storing the sauce so I can youse it more then once?