Crispy Thai-Spiced Baked Chicken Wings Recipe for Game Day

Crispy, golden thai chicken wings have become my weekend obsession lately.

These zesty morsels pack an incredible punch of flavor that makes every bite memorable.

My kitchen always fills with an irresistible aroma when I prepare this dish.

Marinating the wings in a blend of traditional Thai seasonings ensures deep, complex taste profiles.

Each ingredient carefully selected transforms ordinary poultry into something extraordinary.

Authentic spices and a simple technique guarantee restaurant-quality results right at home.

You’ll want to make extra because these wings disappear faster than you can plate them.

Cook Baked Thai Chicken Wings Like a Pro

Step 1: Warm Up the Oven

Crank your oven to a toasty 400F (200C). Line a baking sheet with aluminum foil or parchment paper, then position a wire rack on top for extra crispiness.

Step 2: Wing Prep Magic

• Baking powder
• Garlic powder
• Onion powder
• Salt
• Black pepper

Ensure every wing gets a perfect, even coating.

Step 3: Crispy Baking Adventure

Spread wings in a single layer on the wire rack. Slide into the oven and bake for 20 minutes. Flip each wing carefully, then continue baking 20-25 minutes until they turn golden and irresistibly crisp.

Step 4: Craft Explosive Thai Sauce

• Soy sauce
• Honey
• Fish sauce
• Sweet chili sauce
• Sriracha
• Minced garlic
• Grated ginger
• Fresh lime juice
• Sesame oil

Simmer over medium heat, stirring occasionally, until sauce thickens slightly (around 5 minutes). Remove from heat.

Step 5: Sauce Coating Extravaganza

Transfer crispy wings to a large bowl. Pour the vibrant sauce over wings and toss until every inch is beautifully coated.

Step 6: Serve with Flair

• Chopped cilantro
• Sliced green onions
• Sesame seeds

Serve immediately and watch everyone dive in!

Secrets Behind Great Baked Thai Chicken Wings

• Crisp Wing Technique: Use baking powder to help achieve extra-crispy skin by drawing out moisture and promoting browning without deep-frying.
• Sauce Balancing Trick: Adjust sweet chili and sriracha ratios to personalize heat levels, ensuring the perfect balance between sweet, spicy, and tangy flavors.
• Rack Placement Tip: Always use a wire rack on the baking sheet to allow air circulation, which helps wings become uniformly crisp and prevents soggy bottoms.
• Marinating Magic: For deeper flavor, marinate wings in half the sauce mixture for 30 minutes before baking, reserving the remaining sauce for final coating.
• Gluten-Free Adaptation: Swap regular soy sauce with tamari or coconut aminos to make the recipe completely gluten-free without compromising authentic Thai taste profile.

Save and Warm Up Baked Thai Chicken Wings Right

• Store leftover wings in an airtight container within 2 hours of cooking. Keep them in the refrigerator for up to 3-4 days to maintain freshness and prevent bacterial growth.
• Restore crispiness by preheating the oven to 350F. Spread wings on a baking sheet lined with parchment paper. Warm for 10-15 minutes, turning once halfway through to ensure even heating.
• When short on time, use the microwave for quick reheating. Place wings on a microwave-safe plate, cover with a damp paper towel to prevent drying, and heat in 30-second intervals until warmed through.
• Freeze cooled wings in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating to preserve texture and flavor.

Pair Baked Thai Chicken Wings with These Favorites

• Pair Zesty Thai Wings with Refreshing Companions
• Balance the spicy sriracha and chili sauce with a creamy, sweet Thai iced tea that smooths out the heat and complements the wing's complex flavors.
• Select a light, hoppy lager or wheat beer to cut through the richness of the wings and refresh your palate between bites, highlighting the dish's tangy Thai sauce.
• Create a simple cucumber salad with rice vinegar, sugar, and herbs to provide a cooling, crunchy counterpoint that balances the wings' intense spiciness and adds textural contrast.
• End the meal with a zesty lime or mango sorbet that echoes the citrus notes in the wing sauce and offers a light, palate-cleansing dessert experience.

New Ways to Enjoy Baked Thai Chicken Wings

• Vegan Wing Feast: Replace chicken wings with cauliflower florets or firm tofu, maintaining the same seasoning and cooking method for a plant-based alternative.
• Gluten-Free Delight: Swap soy sauce with tamari and use gluten-free sweet chili sauce to create a celiac-friendly version of the recipe.
• Low-Carb Wing Option: Substitute honey with a sugar-free sweetener like stevia or monk fruit, reducing the carbohydrate content while preserving the authentic Thai flavor profile.
• Air Fryer Version: Cook wings in an air fryer at 380F for 15-18 minutes, flipping halfway through, for a quicker and potentially crispier result with less oil.

What Makes Baked Thai Chicken Wings a Hit

• Perfect for home cooks with minimal cooking skills, this Thai chicken wings recipe offers simple steps anyone can master without professional training.
• Combining sweet, spicy, and tangy Thai-inspired sauce with crispy baked wings creates an irresistible taste experience that delights taste buds and satisfies cravings.
• Ideal for game nights, casual gatherings, and potlucks, these wings appeal to both adults and kids, making them a versatile dish that brings people together with delicious results.

Baked Thai Chicken Wings Grocery Checklist

• Chicken Wings: Tender meat that forms the base of the recipe, select fresh, high-quality wings with even size for consistent cooking.

• Baking Powder, Garlic Powder, Onion Powder, Salt, Pepper: Creates crispy exterior and enhances wing flavor, use aluminum-free baking powder for best results.

• Soy Sauce, Honey: Provides sweet and salty base for Thai-style glaze, choose high-quality light soy sauce for balanced flavor.
• Fish Sauce: Adds deep umami complexity, traditional Thai ingredient that provides authentic taste.
• Sweet Chili Sauce, Sriracha: Delivers spicy and sweet notes, adjust quantity for desired heat level.

• Garlic, Ginger: Fundamental Thai flavor builders, fresh ingredients offer more intense taste compared to dried versions.
• Lime Juice: Adds bright, citrusy tang that cuts through richness.
• Sesame Oil: Contributes nutty undertone and authentic Asian flavor profile.

• Cilantro, Green Onions, Sesame Seeds: Provides fresh texture and visual appeal, optional but recommended for complete presentation.

Baked Thai Chicken Wings Recipe

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4.5 from 29 reviews

• Total Time: 1 hour
• Yield: 4 1x

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Description

Sizzling “Thai Chicken Wings” deliver a perfect harmony of sweet, spicy, and tangy flavors that dance across your palate. Glazed with a zesty marinade and baked to golden perfection, these wings promise a mouthwatering journey through Thai-inspired culinary delight you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Protein:

• 2 lbs (900 g) chicken wings, separated into drumettes and flats

Seasonings and Enhancers:

• 1 tablespoon baking powder (for crispiness)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

Sauce Ingredients:

• ¼ 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

Garnish (optional):

• Chopped cilantro
• Sliced green onions
• Sesame seeds

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Instructions

1. Prepare the oven environment by heating to 400F (200C) and lining a baking sheet with aluminum foil, positioning a wire rack on top for optimal air circulation.
2. Thoroughly dry chicken wings using paper towels to ensure maximum crispiness. Massage wings with baking powder, garlic powder, onion powder, salt, and pepper, ensuring complete and even coating.
3. Carefully position wings in a single layer across the wire rack, allowing space between each piece for consistent heat distribution.
4. Roast wings for initial 20 minutes, then flip each wing to guarantee uniform browning and crunch. Continue baking for an additional 20-25 minutes until wings transform into a golden, crispy exterior.
5. While wings roast, craft the vibrant Thai sauce by combining soy sauce, honey, fish sauce, sweet chili sauce, sriracha, minced garlic, grated ginger, fresh lime juice, and sesame oil in a small saucepan.
6. Simmer sauce over medium heat, stirring periodically, allowing flavors to meld and sauce to slightly thicken – approximately 5 minutes. Remove from heat once desired consistency is achieved.
7. Transfer freshly baked wings to a large mixing bowl and generously drench with prepared sauce, gently tossing to ensure complete and uniform coating.
8. Plate wings on a serving platter, embellishing with chopped cilantro, delicate green onion slices, and a sprinkle of sesame seeds for added texture and visual appeal.
9. Serve immediately to preserve optimal temperature and crispiness.

Notes

• Create extra crispy skin by thoroughly drying chicken wings with paper towels, removing excess moisture which prevents achieving a crunchy texture.
• Adjust spice levels by increasing or decreasing sriracha and sweet chili sauce quantities to match personal heat preferences or dietary requirements.
• Ensure even cooking by arranging wings in a single layer without overcrowding, allowing hot air circulation and preventing soggy spots during baking.
• Convert recipe to gluten-free by substituting regular soy sauce with tamari or coconut aminos, maintaining authentic Thai flavor profile while accommodating dietary restrictions.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Appetizer, Snacks
• Method: Baking
• Cuisine: Thai

Nutrition

• Serving Size: 4
• Calories: 370
• Sugar: 7 g
• Sodium: 720 mg
• Fat: 24 g
• Saturated Fat: 6 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 15 g
• Fiber: 0 g
• Protein: 23 g
• Cholesterol: 90 mg