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Thai Chicken Wings Oven Baked & Sticky

Spicy Thai chicken wings rocking the flavours of sweet chilli sauce, lemongrass, fish sauce, basil & dried mint then baked in the oven.

The sticky spicy Thai inspired sauce is added to the crisp chicken wings right at the end, you will definitely not like sharing these. Also features air fryer instructions.

Sticky spicy Thai inspired chicken wings with green onion served in a white bowl.

Sweet Chili Chicken Wings.

I love wings, I don’t care what is on them I will not stop eating until there are none left. These sticky spicy Thai chicken wings are my latest obsession!

As social media drives us to proclaim everything as the “best ever” and wrap our lives in hyperbole it seems hard to believe that many variants can be glorious.

Well, I’m a pluralist when it comes to food and deeply love all of my wing recipes, whether that be my date and chilli wings or my lemon pepper chicken wings.

This recipe plays with common hot wing or buffalo wings ideas and introduces Thai influences. Flavours like sweet chilli sauce, fish sauce, mint, basil and lemongrass.

You will get similar flavour sensations in this dish as you do with my Thai Cashew chicken stir fry and Thai beef salad, but wrapped around the majesty of crispy chicken wings.

I am certainly not afraid of fried food as my proper crispy fried chicken wings demonstrate, but these chicken wings are oven-baked.

It makes them a little less of an indulgence but no less of a star in the flavour department.

Overhead sticky spicy Thai inspired chicken wings with green onion.

Frequently Asked Questions.

What is the best way to cook these wings?

9 times out of 10 I cook these wings in the oven, it is nice and simple. Although my recent addition of an air fryer makes that a significantly quicker option that I have begun to use more often.

I love frying wings but maintaining a fryer is a headache and I only use mine as a treat! So I would say fried is best but it is my least favourite way to cook them, go figure!

Why the combination of basil and mint?

Thai basil has a glorious flavour that is a little bit different to regular basil. That flavour almost has a minty kinda vibe, I personally think that it has a peppermint vibe.

Combining dried basil and dried mint invokes that rough flavour and it works really well in this recipe.

Do I have to use fish sauce?

No you can substitute for light soy sauce if you wish, keep the amount the same.

Sticky spicy Thai inspired chicken wings with green onion.

Serving Suggestions.

My go-to accompaniment to chicken wings is potato wedges and these Thai wings are no different.

However, the Thai flavours do lend themselves to a broader set of flavours.

They would work exceptionally well with pickles something like pickled daikon or even my spicy cucumber salad would work wonderfully.

If you want to go for a salad then this Thai watermelon salad would work a treat!

Sticky spicy Thai inspired chicken wings with green onion served in a white bowl.
Yield: 2 Servings

Sticky Thai Chicken Wings Recipe

Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes

Oven baked sticky Thai chicken wings feature fantastic Thai flavours fused with the ideas and techniques behind classic Buffalo hot wings!

Ingredients

For the Chicken:

  • 500g (17 oz) Chicken Wings
  • 1 Tbsp Baking Powder
  • 1 Tsp Onion Powder
  • 1 Tsp Garlic Salt
  • 1 Tsp Dried Chilli Flakes
  • 1 Tsp Dried Basil
  • ½ Tsp Dried Mint

For the Hot Sauce

  • 50g (3-4 Tbsp) Sweet Chili Sauce
  • 30g (1½ Tbsp) Honey
  • 1 Tsp Light Soy Sauce
  • 1 Tbsp Fish Sauce
  • 2 Tbsp White Vinegar
  • 1 Tsp Lemongrass Paste

Instructions

  1. Separate your chicken wings into winglets and drummettes.
  2. Pat the chicken dry with kitchen paper.
  3. Place them into a large bag and add the remaining ingredients for the chicken.
  4. Blow the bag up like a balloon and shake well to coat.
  5. Arrange the chicken on a baking grid "skin side" down.
  6. Roast in the oven at 130ºC or 250ºF for 30 minutes.
  7. Flip the chicken and turn up the oven to 200ºC or 400ºF and cook for another 30 minutes.
  8. Mix all of the ingredients for the hot sauce in a pan and reduce by half over a medium-high heat. This should tale around 15 minutes.
  9. Place the chicken in a large bowl and pour over the sauce and stir with a spoon to coat.

Air Fryer Instructions:

  1. Prepare the wings in the same manner indicated above,
  2. Spray the basket of the air fryer with oil.
  3. Cook for 20 minutes at 180° or 200°F shaking half way through and when finished.
  4. Turn the heat up to 200°C or 400°F and cook for a final 7 minutes.
  5. The coat with the sauce.

Deep Fryer Instructions:

  1. Prepare the wings by cutting and patting dry.
  2. Season the wings with plain salt rather than with the dry ingredients.
  3. Add the dry ingredients into the sauce to mix with the exception of garlic salt which should be replaced by dried garlc flakes or garlic granules.
  4. Fry the wings in oil at 190°C or 375°F for 10-12 minutes.
  5. Drain the wings then coat in the sticky sauce.

Notes

Adapted from Fox Valley Foodie

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 947Total Fat: 61gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 34gCholesterol: 205mgSodium: 3414mgCarbohydrates: 56gFiber: 2gSugar: 28gProtein: 44g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

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