When you're craving something crispy, sticky, sweet, and just the right amount of spicy, these crispy baked chicken wings with Thai sweet chili glaze hit every mark. These wings aren’t just another appetizer—they’re a full-flavor experience. The secret? A gloriously sticky homemade glaze that blends the bold flavors of a classic thai sweet chili sauce recipe with a crispy oven-baked wing base. Whether you're serving them up at a game day spread, for a casual dinner, or as a late-night snack, this sweet chili wings recipe is going to be one you come back to again and again.
Crispy Baked Chicken Wings with Thai Sweet Chili Glaze
Prep Time 15 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 5 minutes mins
Course Appetizer, Main Course
Cuisine Asian, Thai
Wire Rack Set over a baking sheet to ensure the wings crisp up all around. If you don’t have a rack, you can still bake directly on parchment paper, but you’ll need to flip halfway through.
Large Mixing Bowl For coating wings evenly with the seasoning mix.
Baking sheet Preferably rimmed to avoid mess.
Small saucepan For reducing and infusing the glaze.
Tongs To toss and coat wings easily.
For the Wings
- 2.5 lbs chicken wings split into flats and drumettes, tips removed
- 1 tablespoon baking powder aluminum-free
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- Nonstick cooking spray or neutral oil like avocado or canola
For the Thai Sweet Chili Glaze
- ½ cup Thai sweet chili sauce store-bought or homemade, see note below
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey optional, for extra stickiness
- 1 teaspoon grated fresh ginger
- 2 cloves garlic minced
- 1 teaspoon sriracha or chili garlic paste optional, for extra heat
- Juice of ½ lime
Garnish (optional but recommended)
- Chopped cilantro
- Thinly sliced green onions
- Sesame seeds
- Extra lime wedges for serving
Prep the Wings
Start by patting your chicken wings dry with paper towels—this is key for that crackly skin. Toss them in a large bowl with baking powder, garlic powder, salt, pepper, and paprika. The baking powder helps draw out moisture and create a crunchy texture in the oven without frying.
Bake for Maximum Crisp
Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with foil for easy cleanup and set a wire rack on top. Arrange the wings in a single layer and lightly spray them with cooking spray or brush with a bit of neutral oil.
Bake for 25 minutes, flip each wing over, and bake for another 25 minutes until they’re golden brown and super crispy.
Make the Sweet Chili Glaze
While the wings are baking, combine the Thai sweet chili sauce, soy sauce, rice vinegar, honey, ginger, garlic, and sriracha in a small saucepan. Bring to a simmer over medium heat, stirring occasionally. Let it reduce for about 5–7 minutes until it thickens slightly. Stir in lime juice at the end to brighten up the glaze.
If you want to make your own sweet chilli sauce recipe, just combine red chili flakes, rice vinegar, sugar, garlic, water, and cornstarch in a saucepan and simmer until thick. But store-bought works perfectly for weeknight sweet chili sauce recipe dinners.
Glaze the Wings
Once the wings are done, transfer them to a clean mixing bowl and pour the glaze over. Toss to coat evenly. The heat from the wings will help the glaze cling beautifully.
For extra sticky results, you can return the glazed wings to the oven for another 5 minutes or run them under the broiler for 2–3 minutes.
Garnish and Serve
Top with cilantro, green onions, sesame seeds, and an extra squeeze of lime. Serve hot, preferably with napkins—and maybe a wet wipe or two.
Pairings
These sweet thai chili chicken wings pair beautifully with a variety of sides. If you’re going all-in on the Asian-inspired vibe, a side of chilled cucumber salad with rice vinegar and sesame oil brings a fresh, cooling contrast.
Want to make it a heartier meal? Serve the wings over a bed of jasmine rice or even alongside rice noodles dressed in sesame oil, lime, and scallions. You can also stir-fry some vegetables like bok choy, bell peppers, or snap peas for a light, crisp bite to balance the sticky wings.
Interestingly, these Thai wings also work with some pasta recipes—think cold sesame noodle salad or even simple garlic butter noodles. The heat and sweetness of the glaze plays well with mild, creamy starches.
FAQs
1. Can I use chicken thighs or drumsticks instead of wings?
Yes, but the cooking time will change. Thighs and drumsticks will take longer to cook through—usually around 40–45 minutes at 400°F. Make sure the internal temperature hits 165°F. But if you're after that iconic thai chicken wings vibe, wings are best.
2. Can I make this in the air fryer?
Absolutely. This is one of the best air fryer recipes for fans of crispy wings. Preheat your air fryer to 400°F and cook the seasoned wings for 10 minutes per side. Toss in the glaze afterward. It’s quick, easy, and delivers restaurant-level crispiness.
3. Is there a difference between store-bought and homemade Thai sweet chili sauce?
Homemade versions of the thai sweet chili sauce recipe can be brighter and more customizable—more heat, less sugar, etc. But good-quality store-bought sauce works great and saves time. Look for one with a good balance of sweet, tangy, and heat for the best sweet chili sauce chicken flavor.
4. What kind of chicken wings should I use—fresh or frozen?
Either works! Just make sure frozen wings are completely thawed and well-dried before seasoning. Too much moisture will prevent the crispy texture you're after with these thai chili chicken wings.
5. How spicy are these sweet chili wings?
They’re mild to medium as written. The base sweet chili wing sauce recipe has a gentle heat. If you like it spicier, add more sriracha or chili paste to the glaze. For milder wings, skip the added spice and stick with just the sweet chili sauce.
