Crispy Baked Thai Chicken Wings Recipe

Zesty Thai Crispy Baked Chicken Wings Recipe for Game Day Fun

Tantalizing aromas of thai chicken wings waft through the kitchen, promising a flavor explosion that’ll make taste buds dance.

Marinated in a perfect blend of zesty spices, these wings bring Southeast Asian culinary magic to your dinner table.

Crispy exterior gives way to tender, succulent meat that melts in your mouth.

The combination of sweet, spicy, and savory notes creates an irresistible dish that breaks free from ordinary wing recipes.

Each bite transports you to the bustling street markets of Bangkok, where bold flavors reign supreme.

No ordinary appetizer, these wings are a culinary adventure waiting to be savored.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Calories: 370 kcal

Servings: 4

Ingredients for Spicy Thai Chicken Wings

For The Base:
  • Chicken Wings: Succulent protein base with crispy potential, choose fresh wings with plump, uniform size for even cooking.
  • Baking Powder: Secret weapon for extra crispiness, helps create golden exterior without deep frying.
  • Garlic Powder: Adds subtle aromatic depth, look for pure powder without additives.
  • Onion Powder: Provides gentle savory undertone, enhances overall flavor profile.
  • Salt: Essential flavor enhancer, balances entire dish's taste.
  • Black Pepper: Introduces mild heat and complexity, freshly ground offers richer taste.
For The Vibrant Thai Sauce:
  • Soy Sauce: Delivers umami depth, choose low-sodium version for better control.
  • Honey: Brings natural sweetness and glossy finish, local raw honey recommended.
  • Fish Sauce: Introduces authentic Southeast Asian complexity, Red Boat brand preferred.
  • Sweet Chili Sauce: Adds tangy-sweet kick, look for authentic Thai brands.
  • Sriracha: Provides spicy punch, adjust quantity based on heat preference.
  • Garlic: Fresh cloves deliver robust flavor, mince finely for even distribution.
  • Ginger: Introduces bright, zingy notes, select firm, smooth root.
  • Lime Juice: Adds refreshing acidity, fresh squeezed preferred over bottled.
  • Sesame Oil: Contributes nutty undertone, use sparingly for authentic taste.
For Garnish:
  • Cilantro: Offers fresh herbal brightness, chop just before serving.
  • Green Onions: Provides mild onion crunch, slice thinly for elegant presentation.
  • Sesame Seeds: Introduces to.

Tools That Help Bake These Wings Just Right

  • Baking sheet: Large, flat pan for even cooking.
  • Wire rack: Helps wings crisp up by elevating them.
  • Large mixing bowl: For coating wings with seasoning.
  • Small saucepan: Perfect for preparing Thai sauce.
  • Paper towels: Used to pat chicken wings dry.
  • Measuring cups and spoons: Ensure accurate ingredient amounts.
  • Tongs: Helpful for flipping and handling wings.
  • Cutting board: For chopping garnishes like cilantro and green onions.

Bake Thai Chicken Wings Without Frying

  • Crank Up the Oven

Get your oven roaring hot at 400F. Line a baking sheet with foil and place a wire rack on top for that perfect crispy wing situation.

  • Wing Prep

Dry those chicken wings thoroughly with paper towels. Toss them in aal mix of baking powder and seasonings until they’re perfectly coated.

  • Bake to Perfection

Spread wings on the wire rack in a single layer. Roast for 20 minutes, flip them over, then continue baking for another 20-25 minutes until they’re golden and irresistibly crunchy.

  • Whip Up Spicy Sauce

While wings are sizzling, create a flavor explosion in a saucepan. Combine all sauce ingredients and simmer until it thickens into a glossy, mouthwatering glaze.

  • Sauce and Dress

Once wings are done, transfer them to a big bowl. Pour the tantalizing sauce over them and toss until every wing is glistening and coated.

  • Serve with Flair

Plate those gorgeous wings and sprinkle with fresh cilantro, green onions, and sesame seeds. Dive in while they’re hot and enjoy the flavor party!

Heat and Sweet Tips for Thai Wings

  • Use baking powder to help achieve extra crispy skin without deep-frying, ensuring a healthier yet crunchy texture.
  • Modify sriracha and sweet chili sauce quantities to control heat intensity – less for mild, more for fiery wings.
  • Prepare wings and sauce separately up to 24 hours in advance, storing wings in the refrigerator and sauce in an airtight container for convenient meal prep.
  • Swap chicken wings with cauliflower or tofu for vegetarian version, or use gluten-free soy sauce and tamari for gluten-sensitive diners.
  • Replace oven baking with outdoor grill method, cooking wings over medium-high heat and brushing with sauce during final 5 minutes for smoky flavor variation.

Ways to Serve Thai Wings with Sauce Options

  • Flavor Explosion Platter: Create a vibrant serving board with crispy wings nestled alongside fresh cucumber slices, pickled carrots, and a small bowl of extra Thai sauce for dipping.
  • Tropical Party Companion: Pair these zesty wings with coconut rice, a fresh green papaya salad, or a chilled Thai-inspired slaw to balance the spicy-sweet flavors and add textural contrast.
  • Game Day Crowd-Pleaser: Serve wings on a large wooden board with small ramekins of additional sriracha, lime wedges, and chopped herbs, perfect for casual gatherings and sports watching.
  • Cocktail Hour Delight: Complement the wings with refreshing beverages like a cold Thai iced tea, a crisp lager, or a citrusy cocktail that cuts through the rich and spicy wing sauce.

Store Baked Wings Without Losing That Kick

  • Keep leftover wings in an airtight container inside the refrigerator for up to 3 days. Reheat them in the oven at 350F to maintain crispiness.
  • Store remaining Thai sauce separately in a sealed jar in the refrigerator for 5-7 days. Perfect for additional marinades or dipping.
  • Marinate chicken wings and prepare sauce night before cooking. Keep raw seasoned wings in a covered container within the refrigerator to save morning preparation time.
  • Pack cooled wings in freezer-safe containers, separating layers with parchment paper. Freeze for maximum 1 month. Thaw overnight in refrigerator and reheat in oven at 375F until warmed through.

FAQs

  • What makes the baking powder work in this recipe?

Baking powder helps create a crispy exterior by drawing moisture out of the chicken skin and promoting better browning, which results in a crunchier texture without deep-frying.

  • Can I use chicken drumsticks instead of wings?

Yes, you can substitute wings with drumsticks, but you’ll need to adjust the cooking time. Drumsticks typically require 35-45 minutes in the oven to ensure they’re fully cooked through.

  • How spicy are these wings?

The heat level depends on the amount of sriracha you add. For a mild version, use just a little sriracha. If you prefer more heat, increase the amount. You can always adjust to suit your spice tolerance.

  • Is fish sauce necessary for the recipe?

Fish sauce adds depth and umami flavor, but if you can’t find it or prefer not to use it, you can substitute with additional soy sauce or worcestershire sauce for a similar complex taste profile.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Crispy Baked Thai Chicken Wings Recipe

Crispy Baked Thai Chicken Wings Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 21 reviews

  • Total Time: 1 hour
  • Yield: 5 1x

Description

Savory Thai Chicken Wings offer a perfect blend of spicy and sweet flavors from Southeast Asian cuisine. Crispy wings marinated in a complex sauce deliver an authentic Thai street food experience you’ll crave repeatedly.


Ingredients

Scale
  • 2 lbs (900 g) chicken wings, separated into drumettes and flats
  • 1 tbsp baking powder (for crispiness)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ cup (60 ml) soy sauce
  • 2 tbsps honey (or brown sugar)
  • 1 tbsp fish sauce
  • 2 tbsps Thai sweet chili sauce
  • 1 tbsp sriracha (adjust to taste)
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 1 tbsp lime juice
  • 1 tsp sesame oil
  • chopped cilantro
  • sliced green onions
  • sesame seeds

Instructions

  1. Oven Preparation: Configure oven to 400F (200C) and strategically line a baking sheet with aluminum foil, positioning a wire rack for enhanced air circulation and crispy wing development.
  2. Wing Preparation: Meticulously pat chicken wings dry, then thoroughly coat with baking powder, garlic powder, onion powder, salt, and pepper, ensuring comprehensive seasoning coverage.
  3. Initial Roasting: Arrange wings in a single, spacious layer on wire rack, allowing adequate heat penetration and promoting uniform browning. Roast for 40-45 minutes, flipping midway to guarantee crisp, golden exterior.
  4. Sauce Creation: Simultaneously craft Thai sauce by combining soy sauce, honey, fish sauce, sweet chili sauce, sriracha, minced garlic, grated ginger, lime juice, and sesame oil in a saucepan, simmering until flavors integrate and sauce slightly thickens.
  5. Final Coating: Transfer roasted wings to mixing bowl, dramatically drench with prepared sauce, gently tossing for complete flavor absorption and glossy presentation.
  6. Garnish and Serve: Elegantly plate wings, adorning with fresh cilantro, delicate green onion slices, and sesame seeds. Serve immediately to maintain optimal temperature and textural integrity.

Notes

  • Crisp Wing Technique: Pat chicken wings completely dry with paper towels to remove excess moisture, ensuring a crunchier exterior and better sauce adherence.
  • Baking Powder Secret: Use baking powder in the seasoning mix to help break down protein, creating an extra crispy skin that mimics deep-fried texture without excessive oil.
  • Spacing Strategy: Arrange wings with ample space between them on the wire rack to allow hot air circulation, preventing soggy spots and promoting even, golden browning.
  • Sauce Balance Trick: Adjust sauce heat levels by modifying sriracha quantity – less for mild preferences, more for spice lovers, ensuring personalized flavor profile without compromising the recipe’s authentic Thai essence.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Appetizer, Snacks
  • Method: Baking
  • Cuisine: Thai

Nutrition

  • Serving Size: 5
  • Calories: 367
  • Sugar: 6 g
  • Sodium: 680 mg
  • Fat: 21 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 15 g
  • Trans Fat: 0 g
  • Carbohydrates: 14 g
  • Fiber: 0 g
  • Protein: 27 g
  • Cholesterol: 94 mg
Emily Lawson

Emily Lawson

Content Creator & Culinary Specialist

Expertise

  • Creative Content Writing and Blogging​
  • Plant-Based and Alternative Grilling Recipes​
  • Food Styling and Visual Storytelling​
  • Nutritional Analysis and Healthy Cooking

Education

Oregon Culinary Institute
Diploma in Culinary Arts
Focus: Emphasis on farm-to-table cooking, sustainable practices, and the fusion of global flavors with traditional grilling methods. ​


Emily Lawson is the content creator at Daves Grill, turning tasty ideas into clear, easy recipes. Based in Portland, she trained at the Oregon Culinary Institute and loves cooking with fresh, seasonal ingredients, especially grilled veggies and global flavors.

Emily mixes food writing with hands-on cooking to bring you recipes that feel fun, not stressful. Her goal is to make every dish simple, flavorful, and worth coming back to. Together, she and Dave serve up real food, one recipe at a time.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star