Thai Chicken Wings are an easy to prepare delicious recipe and ready in less than 1 hour, making them the perfect party food for any occasion. They are oven baked and glazed in a sweet and savory sauce made with garlic, ginger, soy sauce, chili paste, lemon juice, and brown sugar!
If you love trying new chicken wing recipes, be sure to make these baked chicken wings that are wonderful crispy chicken wings with a simple dry rub or these air fryer Buffalo wings are so perfect too!
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Baked Thai Chicken Wings
It’s definitely possible to have perfectly good classic chicken wings, especially if they’re nice and crispy. But there’s something a little extra finger-lickin’ about serving wings smothered in a delicious sticky sauce!
These Thai style chicken wings are exactly what I mean!
A perfect finger food for football season, New Year’s parties, or any appetizer platter, these crazy easy baked chicken wings coated in the best sweet and spicy sauce are always a hit!
They’re perfectly crispy and caramelized, with just the right amount of stickiness in every bite and the sauce has just enough spice to give them a flavor boost, but still suitable for most people who can handle a little heat.
They’re baked wings so there’s no worry about deep-frying or heaving oils and because they’re so easy to make in the oven, you can easily double the batch for more wings!
- Chicken Wings: Use both wingettes and drummettes that have already been separated, if you can. You can also use this sauce over whole wings, chicken thighs and drumsticks.
- Soy Sauce: This is a signature ingredient used in plenty of Asian-inspired dishes and it gives the sauce its darker color and a fermented savory, salty, and umami flavor.
- Chili Paste: Use whichever chili paste you like. It comes in a variety of spice levels, and can even come in a spicy sweet combination.
- Sesame Oil: An earthy, nutty oil that’s a pretty standard flavor in Thai chicken wings.
Lemon Juice: Brightens the sauce with a burst of citrus giving it an extra bit of tangy zip.
- Brown Sugar: For a sweet and sticky element that complements the savory and spicy. You can use white sugar if you’d like as well.
- Minced Garlic & Ginger: Mincing them rather than finely chopping or grating them, allows for the sauce to absorb their flavors without leaving big chunks of either in the Thai chicken wing sauce.
1. If you can’t find sesame oil or don’t enjoy the flavor you can swap it with vegetable oil or canola oil instead. Peanut oil works too.
2. Use red pepper flakes, sriracha sauce, or even a Thai sweet chili sauce instead of chili paste.
3. For a refined sugar-free sauce, omit the brown sugar and replace it with coconut sugar, honey, or maple syrup instead.
4. To make this a gluten-free recipe, skip the soy sauce and use Tamari or coconut aminos.
5. For a slight variation in citrus flavor, use fresh lime juice in place of lemon juice.
6. Use rice vinegar instead of lemon juice.
7. Add a teaspoon or so of fish sauce for even more authentic flavors.
8. Want more spicy taste, feel free to add your favorite hot sauce.
How to Make Thai Chili Chicken Wings
These sweet sticky wings will come together in just a few easy steps in under 1 hour. Here’s how to make them:
Step 1: Preheat oven to 400 degrees F. Place the raw chicken wings in a single layer in a 9 x 13 baking dish (or a baking sheet will work too).
Step 2: In a small bowl, combine the sauce ingredients of soy sauce, chili paste, sesame oil, lemon juice, brown sugar, garlic, and ginger. Stir to combine.
Step 3: Pour the sauce over the wings and toss to coat evenly.
Step 4: Bake the coated wings uncovered for 30 minutes. Then flip the wings over and bake for another 15-20 minutes until golden brown.
- Pat the wings dry with a paper towel before placing them in the dish. This helps to eliminate surface moisture so the saucy coating sticks.
- Serve garnished with sesame seeds and chopped green onions or fresh cilantro if desired.
- Finish with a squirt of lemon juice and provide extra lemon wedges on the side.
- Make extra sauce. Cook it down in a small pan over medium-high heat until it thickens and use it for dipping!
- Place the Thai chicken wings under the broiler for the last few minutes to get the extra caramelization or place the wings on a wire rack placed on a baking sheet lined with parchment paper.
What to serve with Thai chicken wings?
As an appetizer, you can’t go wrong with some extra dipping sauce and some celery and carrot sticks.
But these thai wings can also be enjoyed as a main dish. I love to serve them with sticky rice or this coconut rice and spicy Asian zucchini or steamed broccoli!
You can enjoy leftovers for up to 5 days when kept in an airtight container in the refrigerator.
They can also be kept frozen in a freezer safe container or freezer bag for up to 2 months! Thaw them in the fridge overnight before reheating.
Since we’re not worried about crispy skin, using the microwave to reheat your wings is easy! But you can definitely reheat them in the oven at 350° F or even in an air fryer for about 3-5 minutes until heated through.
Thai Chicken Wings
- 2 pounds chicken wings
- ¼ cup soy sauce
- 2 tablespoon chili paste
- 1 teaspoon sesame oil
- 1 teaspoon lemon juice
- 1 teaspoon brown sugar
- 2 cloves garlic minced
- ½ teaspoon ginger minced
- Preheat the oven to 400° F
- Place the raw chicken wings in a single layer in a 9×13 inch baking dish.2 pounds chicken wings
- In a small bowl, add the soy sauce, chili paste, oil, lemon juice, brown sugar, garlic and ginger and stir to combine well.¼ cup soy sauce, 2 tablespoon chili paste, 1 teaspoon sesame oil, 1 teaspoon lemon juice, 1 teaspoon brown sugar, 2 cloves garlic, ½ teaspoon ginger
- Pour the sauce over the wings and toss to coat completely.
- Bake for 30 minutes then turn the wings and bake for another 15-20 minutes.
- Garnish with sesame seeds if desired.
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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