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 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
- 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)
- 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
- 1/4 cup fresh cilantro, chopped
- 2 green onions, thinly sliced to serve
- Red chilli flakes
- Generous pinch of salt
- 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!
Gaelyne Gasson says
I had never seen Chicken Ribs before so I had to give them a try and went looking for recipes for something nice to do with them. These were already breaded, but that didn’t discourage me since I’ve made really nice buffalo wings that were breaded. Your recipe enticed me, and then I saw the recipe with this same sauce but with chicken thighs and using the leftover sauce over stir fried noodles and veggies. So I combined the two – following instructions for the chicken wings and then made the stir fried veggies and noodles. What a fantastic and easy recipe and the photo finish was excellent too. I’ll share it on Instagram soon and give you a mention. I’d love for you to see how pretty this turned out. I really had to get inventive because I was missing some key ingredients but a bottle of Pad Thai sauce, some Frank’s Hot sauce, honey, rice wine vinegar and lime juice helped it turn out quite amazing. Thank you so much for sharing both recipes.
Monique Straughter says
Thank you for this lovely recipe for the Sticky Thai Wings and the fried rice. Very easy recipe and we enjoy it. Cant wait to try the next recipe. thanks one in a million. I rate this 10 out of 10!
I have thai chili paste. Will that work?
Scott Gibbs says
Sheer 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.
With a Lo Mein? YUUUM! I can just imagine the taste. What a fabulous idea! Thank you for sharing!
OMG. 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!!!
My 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!
haha! 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
Absolutely delicious! I have a new favorite recipe for chicken wings. Thanks so much ?
You’re welcome Emma! I’m so happy to hear that! Thank you for sharing your feedback X
Absolutely 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.
OMG! 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.
Made 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
We’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.
These 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
Great recipe which i’ve just added to my “more than 20 no sandwich packed lunch ideas” post.
Thank you. gx
Thank you so much Gillian!
This 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!!
You’re welcome Bekah! I’m so happy you tried them!
These look so amazing!! When you cook the wings, do you also add the other chicken pieces? Or is it purely wings?
Hi Allie! I only use wings for this recipe, but you can use other chicken pieces if you wish!
Lucy @ Globe Scoffers says
Wow these look amazing! Can’t wait to try them, thanks for the recipe. ?
You’re very welcome Lucy!
gerry @ foodness gracious says
Good lord these look amaze balls!!!
Lol thank you Gerry! I’m honoured!
Saw 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
Thank YOU Chloe! Your feedback is amazing!! I’m so glad you tried these! Xx