Description
These Best Thai Chicken Wings are perfectly crispy and coated in a deliciously tangy, sweet, and spicy sauce made from soy sauce, chili garlic sauce, lime juice, and aromatic spices. Baked to golden perfection and finished with a luscious reduced sauce and optional garnishes like chopped cilantro, peanuts, and green onions, these wings make a flavorful appetizer or party favorite with authentic Thai-inspired taste.
Ingredients
Scale
Chicken Wings
- 2 pounds chicken wing drummettes and/or wingettes
Sauce
- ¼ cup soy sauce or Tamari (or Tamari sauce)
- 3 tablespoons packed brown sugar (or white sugar)
- 2 tablespoons rice vinegar
- ½ lime (juice)
- 1 tablespoon toasted sesame oil
- 1 tablespoon oil (avocado or olive)
- 1-2 tablespoons chili garlic sauce (or Sriracha sauce)
- 2 cloves garlic (finely minced)
- 1 teaspoon ginger paste (or fresh ginger)
Garnishes (Optional)
- Cilantro (finely chopped)
- Cashews or peanuts (roasted and salted, finely chopped)
- Green onions (sliced)
Instructions
- Preheat the Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the wings evenly and achieving a crispy skin.
- Make the Sauce: In a medium bowl, whisk together the chili garlic sauce, brown sugar, rice vinegar, minced garlic, ginger paste, lime juice, toasted sesame oil, avocado or olive oil, and soy sauce until well combined. Divide the sauce into two equal parts, setting one half aside for later use.
- Season the Wings: Place the chicken wing drummettes and wingettes into a large gallon-sized zip-top bag. Pour in half of the prepared sauce, seal the bag, and toss well to ensure all wings are evenly coated with the marinade.
- Bake the Wings: Line a large baking sheet with aluminum foil and place a wire rack on top. Arrange the wings in a single layer on the rack, skin side down to promote crispiness. Bake in the preheated oven for 40 minutes, flipping the wings halfway through baking to ensure even cooking.
- Reduce the Remaining Sauce: While the wings bake, pour the reserved half of the sauce into a small saucepan. Bring it to a simmer over medium-low heat and let it cook for 5 to 10 minutes until the sauce thickens and reduces by half, intensifying its flavors.
- Broil and Serve the Wings: Once baked, baste the wings generously with the reduced thickened sauce. Place the wings under the broiler for an additional 3 to 5 minutes to caramelize the glaze. Remove from the oven, drizzle with the remaining sauce, and garnish with chopped cilantro, roasted peanuts, or cashews and sliced green onions as desired. Serve immediately for the best flavor and texture.
Notes
- For extra spicy wings, increase the amount of chili garlic sauce or substitute with a hotter chili sauce.
- If you prefer gluten-free, use gluten-free Tamari or soy sauce labeled gluten-free.
- Leftover wings can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven for best results.
- To save time, marinate the wings for at least 30 minutes or overnight for deeper flavor.
- If you don’t have a wire rack, place the wings directly on the foil-lined sheet but flip often for even crispiness.
