Best Thai Chicken Wings Recipe
User Reviews
5
Best Thai Chicken Wings Recipe
Description
The Best Thai Chicken Wings Recipe creates a vibrant, sticky glaze from soy sauce, brown sugar, lime juice, chili garlic sauce, and toasted sesame oil. The wings are marinated briefly in half the sauce, allowing the flavors to penetrate. Baking on a wire rack set over foil permits heat circulation for crispy skin while fat drips away.
After initial baking, the remaining sauce is simmered to intensify flavors and thicken. The wings are basted with this reduced sauce, then broiled briefly to caramelize the glaze, locking in a combination of sweet, salty, tangy, and spicy notes distinctive to Thai cuisine. Finishing toppings like peanuts provide crunch and green onions and cilantro add herbal brightness.
The wings are best served immediately for maximum crispness. They make a flavorful appetizer or party food. Marinating ahead and freezing leftover wings for reheating are practical options from the notes.
Using a wire rack contributes to texture contrast, and reserving sauce for reduction enhances the wing's flavor depth. The recipe allows substitutions like tamari for gluten-free or coconut aminos for paleo diets without changing the core method.
Ingredients
- 2 lbs. chicken wings drummettes and/or wingettes
- ¼ cup soy sauce or Tamari sauce*
- 3 Tbsp. brown sugar or white sugar
- 2 Tbsp. rice vinegar
- ½ lime juice
- 1 Tbsp. sesame oil toasted
- 1 Tbsp. neutral cooking oil avocado or olive, generic cooking oil
- 1-2 Tbsp. Chili garlic sauce or Sriracha sauce
- 2 cloves garlic finely minced
- 1 tsp. ginger or fresh ginger, paste
To Serve:
- cilantro finely chopped, optional
- cashews roasted and salted, finely chopped, optional, or peanuts
- green onions sliced, optional
Instructions
- Preheat oven to 400 degrees.
- Make the Sauce: In a medium-sized bowl whisk chili sauce, coconut sugar, rice wine vinegar, garlic, ginger, lime juice, oils, and soy sauce until well combined. Divide sauce in half and set one half aside.
- Season the Wings: Add chicken wingettes and drumettes to a gallon-sized zip-top bag. Add half of the sauce and toss to coat.
- Bake the Wings: Line a large baking sheet with aluminum foil and place a wire rack on top. Place wing portions in a single layer on the rack skin-side down. Bake for 40 minutes, flipping halfway through.
- Reduce Remaining Sauce: In a small pot or saucepan bring the other half of the sauce to a simmer over Medium-Low heat. Simmer for 5-10 minutes, or until sauce is reduced by half.
- Serve Wings: Baste wing portions with the reduced sauce and broil for an additional 3-5 minutes. Top wings with remaining sauce and add cilantro, peanuts, and green onions. Serve immediately and enjoy!
Notes
- Prepare the sauce and marinate wings up to 24 hours in advance for deeper flavor.
- Store leftovers airtight in the refrigerator for 3-5 days or freeze up to 3 months; reheat at 400°F and broil briefly to restore crispness.
- Use coconut aminos as a soy sauce substitute for a paleo option.
- Reheat wings in a 300°F oven on parchment for 12-16 minutes to warm without drying.
- Reserve half the sauce to simmer and baste wings for concentrated flavor before broiling.
- Cut your own chicken wings if store-bought are unavailable, including drumettes and wingettes.
- Broiling for a few minutes crisps the glaze and skin effectively.
- Use a wire rack to allow even cooking and crisping; flip the wings halfway through baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16chicken wings
Amount Per Serving
Calories 99 kcal
% Daily Value*
| Calories | 99kcal | 5% |
| Carbohydrates | 3g | 1% |
| Protein | 6g | 12% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 23mg | 8% |
| Sodium | 321mg | 13% |
| Potassium | 55mg | 1% |
| Sugar | 2g | 4% |
| Vitamin A | 45IU | 1% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 5mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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