Sticky Thai Chicken Wings glazed with a sticky sauce infused with authentic Thai flavours you most probably already have on hand in the kitchen!
The sticky dipping sauce also doubles as your marinade. No need for two separate sauces and extra complications. Just whip up one batch and divide in half; use one half as a marinade while the other half is simmered over stove top until it thickens into the perfect dipping sauce.
Chicken Wings
Chicken wings are normally thought of as an appetiser, but these can be served as a main with a side order of fried rice. A flawless balance of sweet, salty with a hint of spice.
The special thing about this recipe is that these wings are baked in a sticky sauce and then coated in the same sticky sauce afterwards, with any extra for dipping.
If you try them, please remember to hashtag #cafedelites on Instagram. You can see all of my recipes being recreated here! Very VERY cool!
Sticky Thai Chicken Wings
Weight Watchers Smart Points; 8 per generous serve
Ingredients
- 1 1/2 kg (3 pounds) chicken wings/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 minced lemongrass
- 1 tablespoon minced garlic
- 2 teaspoons sesame (or peanut) oil
To serve:
- 1/4 cup fresh cilantro, chopped
- 2 green onions, thinly sliced to serve
- Red chilli flakes
- Generous pinch of 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!
Scott Gibbs says
December 16, 2018 atSheer awesomeness to the extreme-ness! Actually made this with whole chicken wings instead of the wingettes and complimented the dish with a Lo Mein and yellow rice mix. Every bite was delightful. The sauce is a killer. Fan fav of this recipe. Thanks for sharing.
Karina says
December 19, 2018 atWith a Lo Mein? YUUUM! I can just imagine the taste. What a fabulous idea! Thank you for sharing!
Lizzi says
September 6, 2018 atOMG. My husband is a bbq eater only, but I’m always attempting recipes to try and get him to try something other than bbq sauce. Normally, it doesn’t work out but with this recipe….he went nuttso. I made some sticky rice and a nice salad to go with, and was the hero tonight. He actually told me to stop trying other recipes (LOL typical him to find something he likes and turn his back on old favs) and stick to this one, but to just try and heat it up a bit – talking cayenne/spice. So yeah, I’m going to do that. I found fresh wings at walmart on sale for just $4 for 16 wings and bought a ton of them for the freezer. Will be making this on the weekend, but just adding some heat! Thanks so much for this recipe! It’s a winner!!!
Cara says
May 8, 2018 atMy husband loves wings and I have many different kinds many, many times and he said these are his all time favorite. I had to make them twice in one week! Thank you, thank you!
Karina says
May 9, 2018 athaha! You are a great wife! That is so nice of you! Thanks for following along with me! I am so glad that he loves them so much!
Emma Henderson says
February 14, 2018 atAbsolutely delicious! I have a new favorite recipe for chicken wings. Thanks so much ?
Karina says
February 14, 2018 atYou’re welcome Emma! I’m so happy to hear that! Thank you for sharing your feedback X
Boags says
September 29, 2017 atAbsolutely delicious!! Modified it a tad by adding a bit less sweet chilli so i could add some fresh chilli and added some coriander paste and ginger. Best marinade i have had by far.
Kerry says
May 17, 2017 atOMG! each one of your recipes looks better than the next but its question time again! Can I substitute fish sauce for soy sauce and is the quantity the same. Next, for guests who don’t want to eat with their fingers, can I use breast of chicken cut into cubes and should I follow the recipe exactly the same with the skin on or off? Thank you.
Marci says
May 2, 2017 atMade this and it was fairly simple and REALLY good! I added some sriracha for heat and really enjoyed the sticky wings. Dee-Licious! I can see this being a good party platter dish – low maintenance oven cooking and just turn up the broiler before guests arrive. I had excess glaze, brushed it on a couple salmon filets and they were just as awesome!
Gillian Thompson says
March 5, 2017 atWe’ve had these a few times now and they are delicious. I’ve included them on my next week’s weekly meal plan which I’ll be sharing today.
Jan says
February 13, 2017 atThese look amazing! I’m going to take them for a party next week. What is the best way to reheat these so they still stay sticky? I was thinking microwave but maybe the oven is better??
Gillian Thompson says
February 10, 2017 atGreat recipe which i’ve just added to my “more than 20 no sandwich packed lunch ideas” post.
Thank you. gx
Karina says
February 18, 2017 atThank you so much Gillian!
Bekah says
January 2, 2017 atThis recipe is absolutely DELICIOUS! I couldn’t find lemon grass and I’m allergic to cilantro and these were still the BEST wings I’ve ever eaten! The only thing I caution is to NOT put them in the crock pot …wanted them to stay warm for New Years party…They lost all that luscious glaze and flavor. This is definitely a keeper! Thank you so much for sharing!!
Karina says
January 2, 2017 atYou’re welcome Bekah! I’m so happy you tried them!
Allie says
September 16, 2016 atThese look so amazing!! When you cook the wings, do you also add the other chicken pieces? Or is it purely wings?
Karina says
September 16, 2016 atHi Allie! I only use wings for this recipe, but you can use other chicken pieces if you wish!
Lucy @ Globe Scoffers says
March 8, 2016 atWow these look amazing! Can’t wait to try them, thanks for the recipe. ?
Karina says
March 8, 2016 atYou’re very welcome Lucy!
gerry @ foodness gracious says
February 19, 2016 atGood lord these look amaze balls!!!
Karina says
February 19, 2016 atLol thank you Gerry! I’m honoured!
Chloe says
February 16, 2016 atSaw this recipe and ran out to get the ingredients right away. So GLAD i did it’s AMAZING!!! Super easy to follow! Quick to prepare as its litterly throwing everything together! This is now my fav chicken dish! You must ALL try! X
Karina says
February 16, 2016 atThank YOU Chloe! Your feedback is amazing!! I’m so glad you tried these! Xx