Description
These chicken wings are marinated in a Thai-inspired blend of flavors, baked until crispy, and tossed in a sweet and spicy sauce made with garlic, ginger, soy sauce, and chili paste. They’re a crowd-pleaser for any occasion!
Ingredients
Units
Scale
For the wings:
- 2 lbs (900 g) chicken wings, separated into drumettes and flats
- 1 tablespoon baking powder (for crispiness)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Thai sauce:
- 1/4 cup (60 ml) soy sauce
- 2 tablespoons honey (or brown sugar)
- 1 tablespoon fish sauce
- 2 tablespoons Thai sweet chili sauce
- 1 tablespoon sriracha (adjust to taste)
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 tablespoon lime juice
- 1 teaspoon sesame oil
For garnish (optional):
- Chopped cilantro
- Sliced green onions
- Sesame seeds
Instructions
- Preheat the oven:
- Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil or parchment paper and place a wire rack on top.
- Prepare the wings:
- Pat the chicken wings dry with paper towels. In a large bowl, toss the wings with baking powder, garlic powder, onion powder, salt, and pepper until evenly coated.
- Bake the wings:
- Arrange the wings in a single layer on the wire rack. Bake for 20 minutes, flip the wings, and bake for an additional 20-25 minutes, or until the wings are golden and crispy.
- Make the Thai sauce:
- While the wings bake, prepare the sauce. In a small saucepan, combine soy sauce, honey, fish sauce, sweet chili sauce, sriracha, garlic, ginger, lime juice, and sesame oil. Bring to a simmer over medium heat, stirring occasionally, until the sauce thickens slightly (about 5 minutes). Remove from heat.
- Toss the wings in the sauce:
- Once the wings are cooked, transfer them to a large bowl. Pour the sauce over the wings and toss until they are evenly coated.
- Garnish and serve:
- Arrange the wings on a serving platter and garnish with chopped cilantro, sliced green onions, and sesame seeds if desired. Serve immediately.
Notes
- Make it spicier: Add extra sriracha or a pinch of red chili flakes for more heat.
- Crispier wings: For extra crispy wings, broil them for 2-3 minutes after baking, watching closely to prevent burning.
- Storage: Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for best results.