Thai Sticky Chicken Wings Recipe – Thai Special
Indulge in the bold flavors of Thai cuisine with these Thai sticky chicken wings. A popular dish in Thai street food culture, these wings are known for their perfect balance of sweet, spicy, and savory notes. Coated in a luscious glaze made from ingredients like sweet chili sauce, soy sauce, and a hint of garlic, they offer a delightful kick that’s both satisfying and addictive. Whether you’re hosting a gathering or craving a flavorful snack, these wings promise to transport your taste buds straight to Thailand.
- Prep Time20 min
- Cook Time40 min
- Total Time1 hr
Thai Sticky Chicken Wings Ingredients :
- 3 pounds chicken wings, cut and trimmed
- 1 cup Thai chili sauce
- 1/4 cup soy sauce
- 4 tablespoons rice wine vinegar
- 3 tablespoons honey
- 1 tablespoon hoisin sauce
- 3 cloves garlic, very finely minced
- 3/4 teaspoon ginger powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Chopped green onions
- Optional: Red pepper flakes
How to Make Thai Sticky Chicken Wings
Preheat the oven to 400 degrees Fahrenheit. Place a wire rack on a rimmed baking sheet and set aside.
Prepare the chicken wings by cutting and trimming them. Rinse and pat them dry with paper towels, then lightly sprinkle both sides with salt and pepper.
In a measuring glass or bowl, combine the chili sauce, soy sauce, rice wine vinegar, honey, hoisin sauce, minced garlic, and ginger powder. Whisk thoroughly to ensure everything is well combined.
Pour half of the prepared sauce over the chicken wings in a bowl. Toss the wings to coat them evenly with the sauce.
Arrange the coated wings on the wire rack on the baking sheet. Bake in the preheated oven for 15 minutes.
While the wings are baking, heat the remaining sauce in a small saucepan over medium heat. Bring it to a boil, then reduce the heat to maintain a low boil. Cook for about 10 minutes or until the sauce has thickened.
Remove the wings from the oven after 15 minutes. Flip them over and brush generously with the thickened sauce. Return the wings to the oven and bake for another 15 minutes.
Switch the oven to broil. Flip the wings again, brush with more sauce, and broil for 1 to 2 minutes until they are caramelized and sticky.
Repeat the basting, broiling, and flipping process two or three more times until the wings are well coated and sticky with sauce.
Serve the sticky Thai chicken wings hot, garnished with freshly chopped green onions and optionally sprinkle with red pepper flakes.
Recipe Notes
Adjusting Spice Levels: For a milder version, reduce the amount of chili paste or sweet chili sauce.
Alternative Cooking Methods: These wings can be baked, grilled, or air-fried depending on your preference.
Serving Suggestions: Pair with jasmine rice or a side of Thai-style pickled vegetables for a complete meal.
Storage Tips: Leftover wings can be refrigerated for up to 3 days and reheated before serving.
Garnishing Ideas: Top with freshly chopped cilantro or green onions to enhance flavor and presentation.
