Ingredients

To create these finger-licking Sticky Thai Sweet Chili Chicken Wings, you’ll need a handful of readily available ingredients, each playing a crucial role in building that incredible depth of flavor. Let’s break down what you’ll need:

Chicken Wings (3 lbs): The star of the show! You can use a mix of drumettes and flats, or whole wings cut into sections. Fresh or thawed frozen wings work perfectly. Ensure they are patted dry for optimal crisping.
Sweet Chili Sauce (1 cup): This is the heart of the sticky glaze, providing that signature sweet and mildly spicy Thai flavor. Choose your favorite brand – Mae Ploy is a popular and readily available choice, known for its balanced sweetness and chili kick.
Soy Sauce (1/4 cup): Adds a savory umami depth and saltiness to balance the sweetness. Low-sodium soy sauce is recommended to control the overall salt level, but regular soy sauce works too.
Garlic (4 cloves): Fresh garlic is essential for that pungent, aromatic base. Minced finely to infuse its flavor throughout the sauce and wings.
Ginger (1 tablespoon): Fresh ginger, grated or minced, brings a warm, zesty spice and aromatic complexity that complements the garlic and chili.
Lime Juice (2 tablespoons): Freshly squeezed lime juice adds a bright, acidic tang that cuts through the richness and balances the sweetness, enhancing the overall flavor profile.
Vegetable Oil (2 tablespoons): For tossing the wings and preventing sticking during baking or frying. Any neutral oil like canola, peanut, or sunflower oil will work.
Optional Garnishes:
- Sesame Seeds: Toasted sesame seeds add a nutty flavor and visual appeal when sprinkled over the finished wings.
- Chopped Green Onions: Fresh green onions provide a mild oniony bite and a pop of color, adding freshness to the dish.
- Red Pepper Flakes: For an extra kick of heat, sprinkle a pinch of red pepper flakes over the wings before serving.

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Instructions

Now, let’s get cooking! This recipe is surprisingly straightforward, even for beginner cooks. Follow these step-by-step instructions to create your own batch of irresistible Sticky Thai Sweet Chili Chicken Wings:

Preheat Your Oven (if baking): If you’re opting for baking, preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easy cleanup. If frying, prepare your frying setup with oil heated to 350°F (175°C). If grilling, preheat your grill to medium heat.
Prepare the Wings: Pat the chicken wings thoroughly dry with paper towels. This is a crucial step for achieving crispy skin, regardless of your cooking method. In a large bowl, toss the dried wings with vegetable oil, ensuring they are lightly coated. This will help them crisp up in the oven, fryer, or grill.
Make the Sticky Thai Sweet Chili Glaze: In a separate medium-sized saucepan, combine the sweet chili sauce, soy sauce, minced garlic, grated ginger, and lime juice. Place the saucepan over medium heat and bring the mixture to a gentle simmer.
Simmer and Thicken the Glaze: Reduce the heat to low and let the sauce simmer for about 5-7 minutes, stirring occasionally. This simmering process allows the flavors to meld together beautifully and the sauce to thicken slightly into that perfect sticky glaze consistency. You want it to be thick enough to coat the wings nicely but still pourable.
Cook the Chicken Wings (Choose your preferred method):
- Baking: Arrange the oiled chicken wings in a single layer on the prepared baking sheet, ensuring they are not overcrowded. Bake in the preheated oven for 35-40 minutes, flipping the wings halfway through, until they are cooked through and golden brown. For extra crispy skin, you can broil them for the last 2-3 minutes, watching carefully to prevent burning.
- Frying: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully add the chicken wings in batches, being careful not to overcrowd the fryer, which can lower the oil temperature. Fry for 8-10 minutes per batch, or until the wings are golden brown and cooked through. Remove the wings with a slotted spoon and drain on paper towels.
- Grilling: Preheat your grill to medium heat. Grill the chicken wings for about 8-10 minutes per side, or until they are cooked through and have grill marks. Ensure they are cooked through and not just charred on the outside. You can move them to a cooler part of the grill if they are browning too quickly.
Glaze the Wings: Once the chicken wings are cooked through and crispy (regardless of cooking method), transfer them to a large clean bowl. Pour the warm Sticky Thai Sweet Chili Glaze over the wings.
Toss to Coat: Toss the wings thoroughly in the glaze, ensuring each wing is generously coated in that delicious, sticky sauce. Use tongs or a spatula to gently toss and coat, being careful not to break the crispy skin.
Garnish and Serve: Transfer the glazed Sticky Thai Sweet Chili Chicken Wings to a serving platter. Garnish with toasted sesame seeds, chopped green onions, and red pepper flakes (if using) for an extra touch of flavor and visual appeal. Serve immediately and enjoy the sticky, sweet, spicy goodness!

Nutrition

Serving Size: one normal portion
Calories: 550
Fat: 40 grams