January 23, 2020

Thai Chicken Wings: Baked and Super Easy to Make

Thai chicken wings

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!

All About the Sauce

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.

sauce for Thai chicken wings

How to Cut Lemongrass?

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!

lemongrass stalks cut open

Thai Sweet Chili Sauce

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!

Thai chicken wings

Other Ingredients You'll Need

The other remaining sauce ingredients you'll need to make these Thai chicken wings are:

  • Fish sauce: I recommend getting a high quality one, such as this one from Red Boat. It's a great brand, made with only anchovies and salt and doesn't have any added sugar.
  • Lemongrass: this adds such a nice flavour, you can mince it fairly well on your own and add it to a blender  along with the other sauce ingredients to make sure it's super smooth.
  • Coconut sugar: to help balance the sour and spicy, you need some coconut sugar.
  • Lime Juice: to help add a bit more acidity and tang.
  • Thai basil: This is a garnish, but again, I think it adds a lot of flavour to the finished product. You could use green onion or Chinese chives instead.
Thai chicken wings

How to Serve Thai Chicken Wings

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.

Thai chicken wings

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.  

This post contains affiliate links, which means I may receive a small commission at no extra cost to you. I only share products and services I have personally used and love. Disclosure here.

Thai Chicken Wings: Baked and Super Easy to Make

Delicious, Thai flavoured chicken wings that are baked and easy to make!




For the Thai Sweet Chili Sauce

For the Wings

  • 1 lb Chicken Wings
  • 1 tsp Baking Powder
  • 1 tbsp Thai Basil chiffonade, optional, for garnish

For the Sauce:


To Make the Thai Sweet Chili Sauce

  1. Add the rice vinegar, water, coconut sugar, garlic, tamari and cayenne to a small pot and heat over medium. Bring to a boil and stir to dissolve the sugar. Let it boil for about 2 to 3 minutes.
  2. Add the sambal olek and let it cook for 4 to 5 minutes, until slightly thickened.
  3. In a small bowl, add the 1 tbsp water with the arrowroot powder and mix well. Then add this to the sauce and whisk to combine. Turn off the heat and set aside.

To Make the Wings

  1. Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper.
  2. Add the wings to a large bowl or ziploc bag and add the baking powder and toss to combine. Place on the baking sheet and bake for 35 to 40 minutes.

To Make the Sauce

  1. Add all of the ingredients to a blender and blend until well combined.
  2. When the chicken wings are done baking, toss them with the sauce and coat well. Garnish with thai basil, serve and enjoy!


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.

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