This Thai Chicken Wings recipe is a delicious sweet and spicy finger food using classic Thai and Asian flavors.
Table of Contents
Why You Will Love This Recipe
This Thai chicken wings recipe is perfect for game day! Spicy flavors in a sweet sauce make this the perfect balance for Thai wings.
Inspired by the Thai grilled chicken called gai yang, this wing recipe is perfect for football season game day, an appetizer, or even a high protein main dish dinner idea.
We are keeping this Thai Chicken Wings recipe simple by avoiding some unique Thai food ingredients that are either typically not in your pantry or things that some people do not like, such as fish sauce, oyster sauce, and Thai basil.
I am also including instructions for various cooking methods based on what you prefer!
Ingredients
Here are the ingredients you need for these spicy Thai chicken wings. Full recipe quantities can be found in the recipe card at the bottom of this post.
Chicken Wings – see below if using frozen chicken wings. Wing tip can be cut off or left on but most come with them already cut off.
Sweet Chili Sauce – my favorite Thai chili sauce is Frank’s!
Soy Sauce – for the umami flavor!
Spicy Chili Sauce – such as sriracha (hot chili sauce)
Sesame Oil
Ground Ginger
Garlic Powder
Salt
Black Pepper
Cornstarch – optional, but great to use if you want crispy fried chicken wings. Note that tossing the wings in sauce will make them less crispy.
Green Onion – for garnish, optional
Sesame Seeds – for garnish, optional
Slice up hot chilies to sprinkle across the wings for some added heat!
Frozen Wings
Frozen wings can be cooked the exact same method, just for a longer cook time. Typically around 30 minutes in an air fryer.
The cook time regardless of fresh or frozen will vary with the size of the wings. The larger the wings, the longer they take.
This is why I like to use a digital thermometer to read the internal temperature of the wings and make sure they are cooked through.
Instruction Overview
Season your wings with salt and pepper. If you want a crisper wing, also coat in the cornstarch.
Cook in a single layer with your preferred cooking method until light golden brown and the internal temperature reads 165 degrees F. See below for various cooking methods you can use.
While cooking, mix the Thai sweet chili sauce ingredients together. Taste and adjust your heat accordingly. This recipe is set as a mild spice level. Double the hot Thai chili sauce for a medium heat, or triple for hot. It is best to start low and continue to add more!
After the wings are cooked through (I recommend to test with a meat thermometer), cook them in the sauce. Heat is needed to thicken the sauce and make a sticky sauce.
Garnish the coated wings with sesame seeds, green onion, and/or hot chilies as desired! They are also great with Thai sticky rice or your dipping sauce of choice.
Various Cooking Methods for Chicken Wings
You can either air fry, grill, or bake these Thai style chicken wings. I have included all methods in the recipe card below.
I like to use an air fryer because it is fast and gives a great fried texture to the wings without the oil.
I have the Cuisinart Air Fryer Toaster Oven which is wonderful because it also bakes, toasts, and more all in one appliance. With the shallow and wide basket.
To cook in an air fryer basket, air fry at 400 degrees F for 20 minutes, flipping half way through.
If cooking in an oven, bake at 425 degrees F for 40 minutes, flipping half way through.
For both air fryer and baking, cook the wings without any sauce. Then heat the sauce in a large skillet over medium heat, toss in the crispy chicken wings, and cook briefly to coat and thicken the sauce.
If grilling, cook over medium heat for 20-25 minutes. Add the sauce during the last 5-10 minutes of cooking, coating all sides. The sauce will thicken over the heat.
Kim’s Tips
The crispy skin from the wings will soften slightly when you add the sauce. Also the longer the sauce sits on the wings, the less crispy they will be. I also found baked chicken wings to be less crisp from a lower, slower heat.
Heating the sauce is key to make it thick and sticky!
If baking, I found baking the wings in the sauce did not thicken the sauce enough. I recommend still heating the sauce on the stove to toss the cooked wings in after baking.
I recommend using a simple meat thermometer to make sure the wings are cooked through properly.
FAQs
There are numerous ways to make Thai wings. These chicken wings are made with sweet chili sauce, spicy chili sauce, soy sauce, garlic, ginger, and sesame oil.
You can use either flour or cornstarch for wings, however cornstarch tends to result in a lighter and crisper texture compared to flour.
Using cornstarch to coat the wings before cooking is key to getting crisp wings!
Wings are traditionally deep fried. In this recipe, we explain how to make wings at home either by baking, air frying, or grilling.
More Chicken Wing Recipes
Thai Chicken Wings
Equipment
- Air fryer or grill, or oven
- Measuring Cups
- Measuring spoons
Ingredients
- 2 pounds chicken wings raw, thawed (see notes 1 and 2)
- 2 Tablespoons cornstarch (or ¼ cup flour, optional, see note 4)
- 1 teaspoon black pepper
- 1/2 teaspoon salt
Thai Sauce
- ¼ cup sweet chili sauce (my favorite is Frank's)
- 2 ½ Tablespoons soy sauce
- 1 ½ Tablespoons spicy chili sauce such as sriracha, more as desired (see note 3)
- 1 teaspoon sesame oil
- ¼ teaspoon garlic powder
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Air Fryer
- Pat your chicken wings dry. Toss them with the cornstarch (if using, see note), 1 teaspoon black pepper, and 1/2 teaspoon salt.2 pounds chicken wings, 2 Tablespoons cornstarch, 1 teaspoon black pepper, 1/2 teaspoon salt
- Spray your air fryer basket with nonstick spray. Arrange the wings in a single layer.
- Air fry at 400°F for 20 minutes, flipping half way through. Make sure the wings are cooked through, registering 165°F.(Or if baking in the oven, bake at 425°F for 40-45 minutes until cooked through.)
- While the wings are cooking, make the sauce by mixing all sauce ingredients together. Taste and adjust your heat preference (see note¼ cup sweet chili sauce, 2 ½ Tablespoons soy sauce, 1 ½ Tablespoons spicy chili sauce, 1 teaspoon sesame oil, ¼ teaspoon garlic powder, ¼ teaspoon ground ginger, ¼ teaspoon salt, ¼ teaspoon black pepper
- Heat a large skillet over medium to medium high heat.
- Add the sauce and cook 1-2 minutes until starting to thicken.
- Add the wings, toss to coat, and cook another 1-2 minutes until the sauce is as thick as you want.
- Remove from the heat. Garnish with sesame seeds, green onion, and/or sliced hot chiles. Serve.
Baking
- Preheat your oven to 425℉. Bake the wings for 40-45 minutes until cooked through.
- I find that baking the wings with the sauce, even the entire time, does not thicken the sauce well. I recommend heating the sauce in a large skillet over medium to medium high heat with the sauce and tossing the wings in it to coat and thicken once they are baked.
Grilling
- Follow the same steps however preheat your grill to medium heat. Grill the wings for 20-25 minutes, flipping once, until cooked through. Coat the wings with the sauce for the last 5-10 minutes (the heat will thicken the sauce).
Notes
- If using frozen raw wings, increase cooking time to approximately 30 minutes.
- If your wings are small, you will need to adjust your cooking time. This recipe works for wings that are approximately 3 inches long.
- The hot chili sauce is what brings the heat to the wings. This recipe is made for a mild heat. For medium, double the hot chili sauce, and triple for hot. Use more or less as desired for your preference (tasting the sauce after mixing is key!).
- The cornstarch is optional. It helps give a little crunchy crust to the wings.
