Crispy Oven-Baked Thai Chili Chicken Wings
These Thai Chili Chicken Wings are perfectly crispy and sticky with an irresistible combination of spicy and sweet. The wings are oven-baked to perfection adding a healthy twist.
The inspiration for these wings came from my hostessing days at Houlihan’s. Houlihan’s had Thai chili chicken wings on their menu that were to die for. My mom and I still daydream about them, but we do not live by a Houlihan’s anymore, so we decided to try to make them ourselves. I think we have found the winning combination, that I would even dare to say that these are better than Houlihan’s.
What You Will Need
For the Wings
- 3 lbs of wings
- Cornstarch
- Garlic Powder
- Salt
- Pepper
- Paprika
For the Sauce
- Soy Sauce
- Sugar
- Fresh Ginger
- Fresh Garlic
- Sriracha
- Red Peper Chili Flakes
- Sesame Oil
- Honey
Equipment You Will Need
- Small Sauce Pan
- Baking Sheet
- Cooling Rack
- Tongues
- Measuring Cups
- Measuring Spoons
- Large Bowl
- Small Bowl
Recipe Tips & Tricks
- Rinse off the wings and pat them almost completely dry before placing them in the cornstarch mixture. You will want to bake these on a cooling rack on top of a baking sheet to make sure they get crispy all the way around, flipping them every 20 minutes.
- Place a piece of foil or parchment paper under the cooling rack for an easy clean up.
- Make the sauce while the wings are cooking and allow it to cool so that it gets a nice sticky glaze-like consistency.
- Combine the cornstarch and water together and mix well before adding it to the sauce to avoid clumping.
Thai Chili Chicken Wings
Equipment
- Small Saucepan
- Baking Sheet
- Cooling Rack
- Whisk
- Large Mixing Bowl
- Tongues
- Grater
Ingredients
Chicken Wings
- 3 Lbs Chicken Wings
- 1/4 Cup Corn Starch
- 1 tsp Garlic Powder
- 1 tsp Paprika
- 1 tsp Salt
- 1/2 tsp Pepper
Thai Chili Sauce
- 1/4 cup soy Sauce
- 1/4 cup granulated Sugar
- 1/2 tsp fresh ginger grated
- 1 clove fresh garlic minced I sometimes add two
- 1 tbsp cornstarch
- 1/4 cup water
- 1 tsp Sriracha
- 1 tsp red chili flakes
- 1 tbsp honey
- 1 tsp sesame seed oil
- sesame seeds optional for garnish
Instructions
Preparing the Wings
- Preheat the oven to 425 degrees. Rinse and pat dry the wings and place in a large bowl.
- In a small bowl, combine the cornstarch, paprika, garlic powder, salt, pepper, and mix together.
- Sprinkle the cornstarch mixture over the chicken wings and toss them so that they are evenly coated.
- Prepare a baking sheet by placing foil or parchment paper down and placing a cooling rack on top. Space the wings out evenly across the sheet so that they are not touching. Place the wings in the oven for 1 hour, flipping the wings every 20 minutes.
Preparing the Thai Chili Sauce
- In a small saucepan, combine all of the sauce ingredients except for the cornstarch and water, and bring to a boil.
- In a small dish or cup, whisk together the corn starch and water and add to the sauce mixture. Whisk the sauce mixture and bring back to a boil and heat until the sauce starts to become thick, then remove from heat. The sauce will continue to thicken when you remove it from the heat.
- Once wings are done, remove from the oven and let them rest for 5 minutes. Place them in a large mixing bowl (wash and reuse the one we used previously). Drizzle the sauce over the wings and toss them until evenly coated. I put some chopped cilantro on top of mine to add a bit of freshness. Enjoy!
Did you try this recipe? Comment below to let me know how it went. If you liked this recipe, check out some of my other recipes by clicking here. Don’t forget to follow me on Facebook, Instagram, and Pinterest.
One Comment
Garrett Creasor
100% would reccomend these wings!!