Perfectly sticky, sweet and a bit spicy, these Thai Chicken Wings will be a new game day favorite in your house! Chicken wings are baked in the oven until ultra crispy and then tossed in an Asian soy sauce and Sriracha glaze that will make you want to lick your plate. They are the best snack or appetizer for the Super Bowl—or any party!

A bowl full of Thai chicken wings are served with lime wedges.

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.

Chicken wings, soy sauce, ginger, garlic, vinegar, lime, and chili sauce are the main ingredients for this dish.

Ingredients

  • 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.
  • 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).
5 Secrets to Healthier Family Dinners
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How to Make Thai Chicken Wings

Please see the recipe card below for more detailed ingredient amounts.

1. 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. 

The sauce ingredients are whisked together.

2. 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.

Chicken wings are marinated in a homemade sauce.

3. 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.

Be sure to set the wings skin-side down.

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.

Marinated chicken wings are spread on a wired baking sheet.

4. Reduce 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.

Chicken wings are basted with extra sauce before finishing.

5. 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.

Asian chicken wings are baked in the oven.

FAQs

Do I sauce my wings before or after I bake them? 

For the best results, both! Toss the wings in sauce before baking, then make a reduction to add just before serving.

How do I get sauced wings crispy? 

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.

Recipe Tips

  • Save some. Be sure to reserve half the sauce to reduce for the best wings.
  • DIY. If the grocery store is out of prepared wings, learn how to cut chicken wings yourself.
  • Get it hot. A few minutes under the broiler will yield perfectly crispy chicken wings.
  • Top ’em off. Don’t forget the green onions, peanuts, and cilantro!
  • Breathing room. Use a wire rack to get extra crispy wings. And make sure you flip them halfway through!
A hand picks up an Thai chicken wing from a white bowl.

More Game Day Favorite Recipes

When game day rolls around, you’ll want these healthy and delicious recipes in your back pocket.

Choose a classic like Pigs in a BlanketBaked Potato Wedges, Sheet Pan Nachos, or Grape Jelly Meatballs.

Add some spice with Slow Cooker Buffalo Chicken MeatballsBuffalo 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.

Other Chicken Wing Recipes

There are so many great options when it comes to chicken wing recipes! Try one of these next.

Tap stars to rate!

5 from 5 votes

Best Thai Chicken Wings Recipe

Perfectly sticky, sweet and a bit spicy, these Thai Chicken Wings will be a new game day favorite in your house! Chicken wings are baked in the oven until ultra crispy and then tossed in an Asian soy sauce and Sriracha glaze that will make you want to lick your plate. 
A bowl full of Thai chicken wings are served with lime wedges.
Yield 16 chicken wings
Prep 10 minutes
Cook 35 minutes
Total 45 minutes

Ingredients 

  • 2 lbs. chicken wing 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. oil avocado or olive
  • 1-2 Tbsp. chili garlic sauce or Sriracha sauce
  • 2 cloves garlic finely minced
  • 1 tsp. 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 Tbsp. brown sugar, 2 Tbsp. rice vinegar, ½ lime, 1 Tbsp. sesame oil toasted, 1 Tbsp. oil, 1-2 Tbsp. chili garlic sauce, 2 cloves garlic, 1 tsp. 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 lbs. 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

Tap stars to rate!

5 from 5 votes

Video

Notes

  • If Paleo, use coconut aminos in place of the soy sauce.
  • 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.
Prep-Ahead Instructions
You can make the sauce and marinate the chicken up to 24 hours before serving.
Storage Directions:
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.
Recipe Tips
  • Save some. Be sure to reserve half the sauce to reduce for the best wings.
  • DIY. If the grocery store is out of prepared wings, learn how to cut chicken wings yourself.
  • Get it hot. A few minutes under the broiler will yield perfectly crispy chicken wings.
  • Top ’em off. Don’t forget the green onions, peanuts, and cilantro!
  • Breathing room. Use a wire rack to get extra crispy wings. And make sure you flip them halfway through!

Nutrition

Calories: 99kcal, Carbohydrates: 3g, Protein: 6g, Fat: 6g, Saturated Fat: 1g, Cholesterol: 23mg, Sodium: 321mg, Potassium: 55mg, Sugar: 2g, Vitamin A: 45IU, Vitamin C: 0.7mg, Calcium: 5mg, Iron: 0.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Made this recipe?Leave a comment below!
5 Secrets to Healthier Family Dinners
Tips & recipes for getting yummy — and healthy — meals on the table.

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    1. Yay! So happy to hear you enjoyed the recipe! Thanks so much for taking the time to leave a comment and rating!