Thai Chicken Wings
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These Thai chicken wings are crispy, saucy, and full of amazing Thai flavors. They’re oven-baked and then tossed in a sweet and savory Thai peanut glaze. They’re the perfect party appetizer that can easily be turned into a meal, and they’re ready in just over an hour!
These Thai chicken wings are the kind of recipe that disappears fast. I bake them in the oven, so they’re crisp and flavorful without the mess of frying, then toss them in a generous coating of sweet-and-spicy homemade Thai peanut sauce. They’re sticky, saucy, and completely irresistible.
I make these for game days, casual get-togethers, or even an easy weeknight dinner when I want something a little fun. They’re bold, crowd-pleasing, and always leave everyone reaching for just one more wing.
Ingredients needed
You can make this tasty Thai chicken wings recipe at home with a few simple ingredients from your kitchen. Here’s everything you need:
- Chicken wings: look for chicken wings that are blemish-free with a pinkish color. You can use full chicken wings (like you see in the pictures), or trimmed wings and drumettes.
- Oil: any neutral flavored oil works here so feel free to use what you have in your pantry.
- Sweet chili sauce: Thai sweet chili sauce is primarily sweet and mildly spicy.
- Natural peanut butter: smooth, natural peanut butter adds a punch of peanut flavor.
- Soy sauce: you can also use tamari or gluten-free soy sauce if needed.
- Fish sauce: fish sauce is a seasoning that amplifies the savory flavor and adds character to the sauce.
- Thai red curry paste: Thai red curry paste adds lots of wonderful curry flavor and a bit of heat. Try our homemade Thai red curry paste!
- Optional toppings: chopped peanuts, sliced red chilis, fresh lime, fresh cilantro.
Tips for making the best Thai chicken wings
These wings are easy to make but here are a few tips to make sure they turn out great every time:
- Make sure to lay the chicken wings in a single layer on the baking sheet so they bake instead of steam. You may need to use two baking sheets for this.
- Coat the wings in sauce evenly. Place the cooked wings in a large bowl, drizzle them in warm sauce, then use tongs to gently flip them and coat all the little nooks.
- Enjoy them warm. Wings are one of those foods that are best enjoyed right away. As soon as they come out of the oven, sprinkle on your toppings, and dig in!
What to serve with Thai chicken wings
These Thai style chicken wings are a delicious snack or appetizer for game night or a Thai themed dinner party. Looking for a simple dinner idea? Turn them into a meal by serving them with our favorite coconut rice and some steamed broccoli!
Recipe FAQs
What are the best kinds of chicken wings to use?
You can use any style of fresh chicken wings, such as the whole wings shown in the pictures or trimmed wings and drummettes.
Can I make them ahead of time?
Wings are best eaten warm, right out of the oven. If you want to get a head start, you can make the sauce ahead of time and store it in a container in the fridge for 1-2 days. Keep in mind the sauce will thicken in the fridge so you’ll want to warm it up (and add a splash of water or coconut milk) before using it.
How long do leftovers keep in the fridge?
Store any leftover chicken wings in an airtight container in the fridge for 3-4 days.
Are these Thai chicken wings spicy?
This really depends on how spicy your Thai curry paste is. If you’re unsure, start by adding a modest amount to the sauce and increasing the heat to your desired level. Keep in mind that the Thai sweet chili sauce also has a slight heat.
Thai Chicken Wings Recipe
Ingredients
- 3 lb chicken wings
- 1 tablespoon neutral flavored oil
- ⅓ cup Thai sweet chili sauce
- 3 tablespoons all-natural peanut butter
- ½ tablespoon EACH: soy sauce, fish sauce, and Thai red curry paste
- ¼ cup water
- Optional toppings: chopped peanuts, sliced red chilis, lime, cilantro
Instructions
- Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Place the chicken wings in a large bowl and toss with the oil. Lay them on the baking sheet in a single layer. Bake for 1 hour for full wings (like in the pictures) or 40 minutes for trimmed wings and drummettes.3 lb chicken wings, 1 tablespoon neutral flavored oil
- While the wings are baking, prepare the glaze. Add the Thai sweet chili sauce, peanut butter, soy sauce, fish sauce, Thai red curry paste and the water to a small pan over medium-high heat. Once it starts to bubble, whisk to combine then set aside.⅓ cup Thai sweet chili sauce, 3 tablespoons all-natural peanut butter, ½ tablespoon EACH: soy sauce, fish sauce, and Thai red curry paste, ¼ cup water
- When the wings are crispy, remove them from the oven and set your oven to broil. Puto the wings into a large bowl and pour the sauce over top. Toss gently then return the wings to the baking sheet and broil them for 2-3 minutes, or until the sauce is bubbly.
- Serve with any or all of the optional toppings.Optional toppings: chopped peanuts, sliced red chilis, lime, cilantro
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
Kristen,
I finally broke down and made these tonight for dinner.
They are fantastic!
I ate them as the main course and gorged myself.
Thank you for another great recipe.
I’m so happy you liked the recipe! Hooray!
Forget the broiler or grill for doing chicken wings – do yourself a *huge* favour and get a Philips Airfryer (or do some googling) – it is probably the best thing I’ve ever bought for my kitchen. Basically it’s a deep fryer that only uses circulated air to fry the food – you therefore only have to add a tiny bit of oil (like just a light spray or a teaspoon for chips/wedges etc) and everything (everything!) comes out brilliantly. It does the best chips, wedges, chicken wings, crumbed fish, cakes (yes, amazing cakes!) and in fact, anything that could be deep-friend (and plenty that doesn’t). You can even airfry steak and meat on the special grill adapter and it comes out beautifully and evenly cooked. The best thing is any excess oil (or fat (from chicken skin etc) is caught at the bottom of the unit so you don’t have it remaining on your food. It’s just so brilliant for crispy chicken wings I thought I’d share it with you. And if you already have one you’ll know exactly how good it is 🙂
(And no, I have nothing to do with Philips – just a very happy user of my Airfryer.)
I just checked it out and it does sound awesome! I’ve put one on my wish list. 🙂
I agree – I have the older model T-Fal air fryer (10 years old) and it makes the best chicken wings, fries, etc. I made the honey garlic wings last week – the best!
Jealous! I would love an air fryer! One day I’ll have to treat myself. 🙂
They totally are, aren’t they?!! I could easily make a meal out of them and a pint of beer. So good!
Oh My! I cannot wait to make these. They sound so good and basic ingredients I have on hand.
Thank you for this !
I’m so excited for you to make these! Wish I could come over and help you eat them lol. They are so good!