Best Baked Thai Chicken Wings Recipe
During football season, game days—and especially Super Bowl parties—are full of silent food critics.
While their heads and attention may seem buried in the television, they notice when something tastes AMAZING.
And trust me when I tell you, they will lift their eyes up from the television long enough to give you a solid look of approval when they take a bite of these baked Thai Chicken Wings!
Because they have never tasted baked chicken wings THIS good before.
With only a few key ingredients, you can achieve a sweet and spicy Asian glaze, crispy skin, and tender meat that literally FALLS off the bone.
You don’t have to stop here! Give these Buffalo Chicken Wings and Lemon Pepper Chicken Wings a try next.
Absolute perfection!
-Samantha
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Thai chili wing sauce. We’ll be whisking together soy sauce, chili garlic sauce or Sriracha sauce, sugar, vinegar, garlic and ginger to make this. (You can use white sugar or an alternative, like palm sugar if needed).
- Wing Portions. You can either use the wingette, drumette, or a combination of the two! The drumette is the part that looks like a drumstick and usually has a bit more white meat. The wingette is the middle part of the chicken wing. It is composed of two bones, has more dark meat, and slightly less meat to skin than drumettes. Can’t find wing pieces? Here’s how to cut chicken wings.
- Oil. And not a ton of it. Avocado oil is recommended since it has a milder flavor and a higher smoke point, but olive oil may also be used.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Make the sauce.
Add the sauce ingredients to a medium-sized or large mixing bowl. Whisk well.
Divide the sauce in two. Half will be used as a marinade and half will be reduced for serving.
Season the wings.
Place the wingettes and drumettes in a gallon-sized bag with a zip top. Then, pour half of the sauce over the wings.
Gently toss the contents of the bag until everything is coated. You can let the wings marinate for up to 24 hours.
Bake the wings.
Line a large baking sheet with foil or parchment paper. Then place a wire rack on top. Place the sauced wings in a single layer on the rack.
Bake the wings in a preheated 400℉ oven for 40 minutes. Flip halfway through cooking. The wings are done when the thickest part measures 165℉ on a meat thermometer.
Pro Tip: Be sure to set the wings skin-side down.
Reduce the remaining sauce.
Add the rest of the saved sauce to a small pot or saucepan. Bring it to a simmer over medium-low heat. Be careful not to scorch the sauce.
Let it simmer for 5 to 10 minutes. The sauce should reduce by half.
Serve the wings.
Baste the Thai wings with some of the reduced sauce. Then, broil for 3 to 5 minutes. Watch carefully as they can burn quick. You should see a glistening golden brown hue.
Top with the rest of the sauce, or use it as a dipping sauce. Then sprinkle some cilantro, peanuts, and green onion on top to serve. Don’t forget the paper towels.
FAQs
For the best results, both! Toss the wings in sauce before baking, then make a reduction to add just before serving.
If you’re not deep-frying wings, it might be difficult to get that crispy exterior. Throw them under the broiler for the last few minutes of baking for a perfect texture.
Seal leftovers in an airtight container and keep in the refrigerator for up to 3-5 days. To freeze, place in a freezer-safe airtight container for up to 3 months. Return to a 400°F oven for 10 minutes and broil just before serving for the best results.
More Game Day Favorite Recipes
When game day rolls around, you’ll want these easy and delicious recipes in your back pocket.
Choose a classic like Pigs in a Blanket, Baked Potato Wedges, Sheet Pan Nachos, or Grape Jelly Meatballs.
Add some spice with Slow Cooker Buffalo Chicken Meatballs, Buffalo Cauliflower Bites, or Buffalo Chicken Celery Sticks.
Keep it simple with finger food like Ranch Pretzels (with a Homemade Ranch Seasoning Mix) or Sheet Pan Loaded Nachos.
Check out all the best Super Bowl recipes for a perfect appetizer or main dish.
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Best Thai Chicken Wings Recipe
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Ingredients
- 2 pounds chicken wing drummettes and/or wingettes
- ¼ cup soy sauce or Tamari sauce*
- 3 tablespoons brown sugar or white sugar
- 2 tablespoons rice vinegar
- ½ lime juice
- 1 tablespoon sesame oil toasted
- 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
To Serve:
- Cilantro finely chopped, optional
- Cashews or peanuts roasted and salted, finely chopped, optional
- 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.¼ cup soy sauce, 3 tablespoons brown sugar, 2 tablespoons rice vinegar, ½ lime, 1 tablespoon sesame oil toasted, 1 tablespoon oil, 1-2 tablespoons chili garlic sauce, 2 cloves garlic, 1 teaspoon ginger paste
- Season the Wings: Add chicken wingettes and drumettes to a gallon-sized zip-top bag. Add half of the sauce and toss to coat.2 pounds chicken wing drummettes and/or wingettes
- 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!Cilantro, Cashews or peanuts
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Video
Notes
- Sauce: Be sure to reserve half the sauce to reduce for the best wings.
- Broil: A few minutes under the broiler will yield perfectly crispy chicken wings.
- Toppings: Don’t forget the green onions, peanuts, and cilantro!
- Baking: Use a wire rack to get extra crispy wings. And make sure you flip them halfway through!
- Soy sauce: If Paleo, use coconut aminos in place of the soy sauce.
- Reheating: If you would like to reheat wings, place them on a parchment paper-lined baking sheet and bake in 300-degree oven for 12-16 minutes, or until heated through.
- Nutrition facts are calculated per wing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Other Chicken Wing Recipes
There are so many great options when it comes to chicken wing recipes! Try one of these next.
My husband enjoys this recipe as it is similar to our fave Thai wings at our local microbrewery
Yay! So happy to hear you enjoyed the recipe! Thanks so much for taking the time to leave a comment and rating!
This is my second time making this recipe, it’s really yummy, thank you for sharing!
Yay! So glad you enjoyed this recipe, Janine. Thanks so much for leaving a comment!
Delightful, Thank you…
Yay! So happy you enjoyed the recipe 🙂
Absolute perfection!
Thank you!!