These baked Thai chicken wings are crispy and saucy with the perfect blend of sweetness and spice. The ultimate game-day snack when you’re tired of those boring buffalo wings!
Why Make This Recipe?
Great for game day. With the Superbowl coming up these Thai Chicken Wings would be a great addition to your party!
Ready in 30 minutes. That’s right! Just bake your chicken wings and while they’re baking make your sauce. Toss and serve! Easy peasy.
Crispy and Delicious. My secret to the best chicken wings? Baking powder! Make your crispy chicken wings in the oven too!
Ingredients in Thai Chicken Wings
- Chicken Wings – Ideally we’re looking for chicken wings that are roughly the same size so that they bake evenly. Be sure to pat the wings dry as any added moisture will prevent a crispy chicken wing.
- Olive Oil – avocado oil also works great.
- Baking Powder – seems strange but this actually helps the wings get crispy.
- Garlic Powder – for flavor.
- Salt + Pepper – I’ve made suggestions for amounts but feel free to reduce or increase based on taste and sodium preferences!
- Optional: Kaffir Lime Leaves – Totally optional but I LOVE the flavor this adds. I buy my kaffir lime leaves online and then grind them in a coffee grinder.
- Sweet Chili Sauce – you can find this at most grocery stores though if you’re having trouble finding it you can usually get it at Asian-specific grocery stores. Sometimes it’s listed as “Sambal Oelek”.
- Honey – for sweetness. You could also use maple syrup or brown sugar.
- Soy Sauce – feel free to swap for tamari if gluten-free.
- Fish Sauce – this is what adds the umami flavor but you can skip if you don’t like fish sauce.
- Lime – zest and juice – for acidity but adds that nice Thai zing. Always use fresh lime zest and juice!
- Thai Basil – if you can’t find Thai basil you can use regular basil.
Recipe Tip
Use baking powder to coat your wings before baking. Baking powder helps break down the proteins in the chicken skin by increasing the pH levels, which makes the skin even crispier and browned when they’re baked.
How to Make Crispy Thai Chicken Wings
STEP 1: COAT WINGS
In a large bowl combine wings, olive oil, baking powder, garlic powder, salt and pepper and kaffir lime (if using).
STEP 2: BAKE WINGS
Line a baking sheet with parchment and place wings on sheet. Bake for 30 minutes.
STEP 3: MAKE THAI CHILI SAUCE
Meanwhile, make thai chili sauce by combining sweet chili sauce, honey, soy sauce, fish sauce, lime zest and juice in a small pot over medium heat until it begins to bubble around the edges. Lower heat to low and simmer until mixture has thickened and creates a thick glaze (about 6-7 minutes).
STEP 4: COAT WINGS IN SAUCE + SERVE
Remove wings from oven and brush wings with sauce. Sprinkle with chopped thai basil.
FAQ
No – this just helps your chicken wings to crisp up. Make sure you find baking powder that states “aluminium free”.
No! This is entirely optional. I just love the flavor it adds. You can easily buy kaffir lime leaves online and I pulse them in a coffee grinder until a fine powder is formed.
Regular basil will work in a pinch!
Yes! Season your wings as indicated then add your wings to the air fry basket and fry for 10 minutes. Give the basket a shake and then fry for an additional 8-10 minutes. Cook sauce as indicated and then coat wings with sauce.
Technically no because they call for soy sauce. That being said to make them gluten-free sub in tamari in place of soy sauce.
Storage Instructions
Fridge: Store your wings in an airtight container in the fridge for up to 3 days. Reheat in microwave or in oven or air fryer.
I would not recommend freezing this recipe.
More Chicken Recipes
Baked Thai Basil Wings
These baked Thai chicken wings are crispy and saucy with the perfect blend of sweetness and spice. The ultimate game-day snack when you’re tired of those boring buffalo wings!
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Bake
- Cuisine: Thai
For the chicken wings:
- 1 1/2 lbs chicken wings, patted completely dry
- 1 tbsp olive oil
- 1 tbsp baking powder
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
- Optional: 1 tbsp ground kaffir lime leaves
For the Thai Chili Sauce:
- 1/4 cup sweet chili sauce
- 1 tbsp honey
- 1 tbsp soy sauce
- 2 tsp fish sauce
- Zest + Juice, 1 lime
- 1/4 cup chopped Thai Basil
- Preheat oven to 425 degrees F.
- In a large bowl combine wings, olive oil, baking powder, garlic powder, salt and pepper and kaffir lime (if using).
- Line a baking sheet with parchment and place wings on sheet.
- Bake for 30 minutes.
- Meanwhile, make thai chili sauce by combining sweet chili sauce, honey, soy sauce, fish sauce, lime zest and juice in a small pot over medium heat until it begins to bubble around the edges.
- Lower heat to low and simmer until mixture has thickened and creates a thick glaze (about 5 minutes)
- Remove wings from oven and brush wings with sauce.
- Sprinkle with chopped thai basil.
- Serve immediately or store in fridge for up to 3 days.
