My love affair with Thai food is still at an all time high. After making my own delicious Pad Thai, I knew I wanted to create something with the same flavours but a bit different. Thus how these Thai chicken wings were born! They're crispy from baking them in the oven and then slathered with a spicy, and sticky Thai sauce. Basically, they're perfection!
What's a chicken wing without a sauce? It would be a very boring chicken wing. Because, lets face it, it's all about the sauce. For this one, I wanted to keep the flavours bold, spicy and balanced. I absolutely love the flavour of lemongrass so I knew I had to get some fresh lemongrass to mince it and add it in. If you haven't used fresh lemongrass before, it's actually pretty easy to use. You can find it at any Asian grocery store or larger markets, and I've even seen it at a local grocery store here in Toronto too.
First, you need to remove some of the tough, outer layer. So you can just take that right off. Then you'll want to remove some of the bottom bulb as it is too fibrous. Then, I just slice it down the middle and remove that inner piece that's too tough to use. And then, just go ahead and mince away and take some time to smell that delicious lemongrass aroma. Your welcome!
A big part of these Thai chicken wings is the sweet chili sauce. It's a main ingredient in the sauce. You can use store bought sauce of course, or you can whip up some of your own, like I did. I find most brands have A LOT of sugar and even the ones you make yourself at home also contain a lot of sugar too. So, for my own version, I reduced the amount of sugar drastically and used coconut sugar instead.
The main things you need to make your own Thai Sweet Chili Sauce are:
Once you have those ingredients, whipping it up is SO EASY!
The other remaining sauce ingredients you'll need to make these Thai chicken wings are:
I find baking them with a bit of baking powder in the oven the best method. You can see my other recipe for honey garlic chicken wings here, I use the same method to bake them. These wings are best enjoyed hot and fresh from the oven, but you can of course save leftovers and reheat them the next day too. I like serving mine with some veggies, like crispy celery or carrots, or even some crispy oven baked potatoes too.
If you have leftover sauce, you can dip the wings in that too.
And if you're a chicken wing enthusiast like me, please let me know if you try these Thai chicken wings recipe by tagging me on Instagram or leave a comment/rating or review below.
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Delicious, Thai flavoured chicken wings that are baked and easy to make!
Prepare the Thai Sweet Chili Sauce ahead of time and keep refrigerated.
Use store bought Thai Sweet Chili Sauce to save time.
For the one pound of wings, you’ll need 1/3 cup Thai Sweet Chili Sauce.
One serving of chicken wings is about 4-5 wings.