What do you think about when you are trying to fall asleep? Money? Work? The spouse and kids? Me, I think about chicken wings. Maybe not every night, but for the past few nights I have had a total craving monster for Thai Sticky Chicken Wings. Sweet, tangy and just the right amount of spicy, these tender chicken wings are the ultimate dream come true.
Thai Sticky Chicken Wings
I kid you not when I say I was dreaming about these wings for days before I decided to get in the kitchen and make them happen. This totally PG-13 rated dream started with a hankering for some crispy egg rolls and sweet and sour sauce.
Then my mind drifted on to bigger and better things. Thai Sticky Chicken Wings.
And I’ll let you in on a big secret. I’m about as far away from Thailand as I can possibly get. No matter which way you travel around the globe, Tennessee to Thailand is about 9000 miles away. (BOO!) But it is so easy to create these sweet, tangy Asian-inspired sticky chicken wings with a few pantry ingredients.
What You’ll Need to Make Thai Sticky Chicken Wings:
- Fresh chicken wings, trimmed, cut at the joint, tips discarded
- Garlic cloves
- Sweet Thai chili sauce
- Soy sauce
- Rice wine vinegar
- Honey, honey
- Ginger powder or ginger paste
- Hoisin sauce
- Salt, pepper, green onions and red pepper flakes
Once you have your ingredients assembled, rinse and pat dry your chicken wings. I like to lay mine on a layer of paper towels and blot them dry. Then season them lightly with regular salt and pepper. Just a little is all you need to season up the base layer of this chicken wing recipe. Don’t over do it, we will be adding more salty elements as we go.
Whisk together the chili sauce, soy sauce, rice wine vinegar, honey, ginger powder, hoisin sauce, and garlic right in a measuring glass. I like to mix it up in the measuring cup because we pour HALF the sauce on the wings and use HALF for later.
Once you pour half of the Thai style sauce over the wings, toss them well to get every single wing covered in this tangy sweet sauce. Place them on a wire rack over a rimmed baking tray. You can cook them right on the tray if you’d like. I like using the wire rack to promote even cooking. The hot air from your oven can surround the wings and get a nice brown result on all sides.
While the chicken wings are doing their thang, pour the remaining Thai sauce into a small saucepan. Heat to boiling, then reduce the heat to a low boil and cook the sauce down until it has thickened. You want the sauce thick enough to cling to the wings.
Bake the wings for about 15 minutes. Bring them out, turn them and baste with more sauce. Pop them back in the oven and bake for another 10-15 minutes.
Now is my favorite part – the Basting + Broiling.
Say it with me: “Baste. Broil. Flip. Baste. Broil. Flip.” Repeat this process, broiling about 2 minutes on each turn. Watch your broiler VERY carefully Some are super hot, some are super not. Mine is like a desert blast of nuclear sun, so I’ve got to watch it.
You Can Never Have Too Many Chicken Wing Recipes:
Repeat the basting and broiling process until you get the result you are after. Me? I’m on cloud nine with golden brown, sweet and sticky Ooooh Mommy right here. Baked layers of our homemade sauce make the perfect Thai Sticky Chicken Wing.
This amazing chicken wing appetizer is best served with chopped green onions and red pepper flakes. A little pow and a lotta WOW.
I’m so in love with these sticky chicken wings. I had to stop myself from eating them all and my husband had to sneak in and get his share.
Now that my Thai Sticky Chicken Wing craving is satisfied…I may just have to make another batch.
Sticky Chicken Wing Recap:
- Get that oven hot – 400 degrees.
- Cut, trim, rinse and pat dry wings. Sprinkle with S&P.
- Whisk sauce ingredients in a measuring cup.
- Pour HALF the sauce over the wings. Toss.
- Bake for 15 minutes.
- Thicken the sauce on the stovetop.
- Flip the wings, baste with sauce, and bake some more.
- Baste, broil, flip. Baste, broil, flip.
- Garnish generously with red pepper flakes and green onions.
- Put your big girl pants on and EAT.
Thai Sticky Chicken Wings
- 3 pounds chicken wings cut, trimmed
- 1 cup Thai chili sauce
- 1/4 cup soy sauce
- 4 tablespoons rice wine vinegar
- 3 tablespoons honey
- 1 tablespoon hoisin sauce
- 3 cloves garlic very finely minced
- 3/4 teaspoon ginger powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- green onions chopped
- red pepper flakes optional
- Preheat oven to 400 degrees. Place a wire rack on top of a rimmed baking sheet. Set aside.
- Cut and trim the chicken wings. Rinse and pat dry with paper towels. Sprinkle lightly on both sides with salt and pepper.
- In a measuring glass or bowl, combine the chili sauce, soy sauce, rice wine vinegar, honey, hoisin sauce, garlic and ginger powder. Whisk with a fork to combine well.
- Pour half of the prepared sauce over the chicken wings in a bowl. Toss to coat well.
- Place the wings on the wire rack. Bake for 15 minutes.
- While the wings are baking, heat the remaining sauce in a small sauce pan. Bring to a boil, and reduce to a low boil. Cook for 10 minutes until the sauce has thickened.
- Remove the wings from the oven. Flip the wings and brush with sauce. Return to the oven and bake for another 15 minutes.
- Turn the broiler on. Flip the wings, baste with more sauce, and broil for 1 - 2 minutes.
- Repeat this process two or three more times, basting, broiling and flipping until the wings are well coated and sticky with sauce.
- Serve with fresh chopped green onions and red pepper flakes.