Thai Chicken Wings

5 from 1 vote

Thai Chicken Wings are an easy and fast homemade chicken wings recipe. A great game day tailgate snack or appetizer with a sweet and spicy sticky sauce. Make in air fryer, oven, or grill.

Prep Time10

Cook Time20

Total Time30

Cuisine: American, Chinese/East Asian

Course: Appetizer, Snack

Servings: pounds (approximately 12 average wings)

Calories: 677kcal

Equipment

Air fryer or grill, or oven
Small Bowl
Tongs
Measuring Cups
Measuring spoons
Large Skillet
Meat Thermometer

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 note
¼ 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.

To keep warm after cooking, place in foil covered container in the oven on a very low setting, 130 to 150F, for up to 90 minutes.

One pound of average sized wings i s approximately 6 wings.

Nutrition