These Thai glazed chicken wings have a delicious sauce with a twist! Perfect for any party, game day, or get-together, these wings are the perfect appetizer!
Thai Chicken Wings
This easy Thai glazed chicken wings recipe has the perfect amount of sauce to spice ratio. Not too hot but has just enough kick to really amp up the flavor. Baked to perfection, these wings have the perfect texture, and your fingers will be messy after eating them because you won’t be able to stop at just one! These wings are delicious enough that these will be the star of the show even at the big game day party!
I am obsessed with throwing parties because parties mean FOOD! And appetizers are my jam. I love any chance to whip up a bunch of delicious foods and invite people over to eat and chat and have a good time. I mean, who doesn’t like to go to a party like that?? But hosting is even better because you get to keep ALL the leftovers! These Thai glazed chicken wings are going to become your next go-to for any party. Everyone LOVES them!
What Ingredients Do You Need for Thai Glazed Chicken Wings?
This recipe is pretty simple, and it doesn’t require too many ingredients! Check out the recipe card at the bottom of the post for all of the exact ingredient measurements.
- Wings: Pat the wings dry with a paper towel.
- Baking Powder: This gets the wings nice and crispy on the outside.
- Salt and Pepper: You need some seasoning on the wings and these simple ones are perfect!
- Thai Sweet Chili Sauce: You can find this in the inernational aisle of any grocery store.
- Brown Sugar: This is what creates that thick, glaze-like texture and also a sweet flavor so that it’s not too spicy.
- Soy Sauce: My favorite soy sauce is this one.
- Rice Wine Vinegar: Vinegar adds to the taste of the glaze.
- Garlic Cloves: If you don’t have fresh garlic cloves then you can use minced garlic. ½ teaspoom equals about 1 clove of garlic.
- Sesame Oil: My favorite sesame oil to use for this recipe is found here.
- Lime: Fresh lime juice really takes this glaze up a notch with its flavor.
How to Make Thai Glazed Chicken Wings
These wings take less than an hour from start to finish! So get cooking because these are worth every single second. In fact, you may want to double the recipe because they are going to disappear SO fast off of your table.
- Preheat Oven and Coat Wings: Preheat oven to 400 degrees. Line a baking sheet with parchment paper or aluminum foil and then lightly spray it with cooking spray. In a ziplock bag add the wings. Add the baking powder, garlic powder, salt, and pepper and shake to coat evenly. Place them on your prepared baking sheet.
- Bake: Bake in the preheated oven for 45-50 minutes or until crispy and no longer pink. Remove from the oven.
To Make the Thai Glaze:
- Combine Ingredients and Boil: Right before the wings are done, in a medium-sized saucepan add the sweet chili sauce, brown sugar, soy sauce, rice wine vinegar, garlic, sesame oil, and lime juice. Bring to a boil and then reduce to a simmer for 2-3 minutes.
- Brush on Wings and Broil: Remove from heat and brush half of the sauce on top of the wings. Broil in the oven for 2-3 more minutes until the sauce caramelizes. Then, brush remaining sauce on top and serve.
What Parts of The Chicken Wing Should I Use?
There are different parts to a chicken wing that I will explain below. Luckily in this recipe, you can use any of them! But here is a little info about them to decide what you will like to use best.
- Drummette: This one is easy because it’s the ont that looks like a drumstick! These are pretty common for wings because they have more white meat than other wing parts.
- Wingettes: This is the middle part of the chicken wing and it’s know for how flat it is. This has lots of dark meat on it!
- Tips: These are the small pointy ends of the wing. They don’t have a lot of meat on them so they aren’t used often and you won’t be able to find them at your grocery store.
Can I Store Leftover Thai Glazed Chicken Wings?
Chicken wings make fantastic leftovers! Here is how you can store them and heat them up later!
- In the Fridge: Once your wings have cooled then you can store them in an airtight container in your fridge for up to 3 days.
- Reheat: To rehat your wings, I would either pop them in the microwave for about 1 minute or until heated through. Or, you can put them on a baking sheet lined with parchment paper for about 10 minutes at 300 degrees. Leave them in for a little longer if they still aren’t heated through, just watch them so that the sauce doesn’t burn.
Thai Glazed Chicken Wings
- 4 pounds Wings patted dry with a paper towel
- 1 Tablespoon Baking Powder
- 1 teaspoon Salt
- 1/4 teaspoon Pepper
Preheat oven to 400 degrees. Line a baking sheet with parchment paper or aluminum foil and lightly spray with cooking spray. In a ziplock bag add the wings. Add the baking powder, garlic powder, salt, and pepper and shake to coat evenly. Place them on your prepared baking sheet.
Bake in the preheated oven for 45-50 minutes or until crispy and no longer pink. Remove from the oven.
To Make the Thai Glaze:
Right before the wings are done, in a medium-sized saucepan add the sweet chili sauce, brown sugar, soy sauce, rice wine vinegar, garlic, sesame oil, and lime juice. Bring to a boil and reduce to a simmer for 2-3 minutes.
Remove from heat and brush half of the sauce on top of the wings. Broil in the oven for 2-3 more minutes until the sauce caramelizes. Brush remaining sauce on top and serve.