Deliciously sticky and flavorful Thai chicken wings, perfect for any gathering or as a tasty snack.
Author:Lorenzo Bonucci
Prep Time:30 minutes
Cook Time:45 minutes
Total Time:1 hour 15 minutes
Yield:4 servings 1x
Category:Appetizer
Method:Baking
Cuisine:Thai
Diet:Gluten Free
Ingredients
Scale
2 pounds chicken wings
1/4 cup soy sauce
1/4 cup honey
2 tablespoons fish sauce
2 tablespoons rice vinegar
1 tablespoon sriracha (adjust to taste)
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon sesame oil
1/4 cup chopped green onions (for garnish)
Sesame seeds (for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and place a wire rack on top.
In a large bowl, combine soy sauce, honey, fish sauce, rice vinegar, sriracha, garlic, ginger, and sesame oil. Whisk until well blended.
Add the chicken wings to the bowl and toss them in the marinade until fully coated. Let them marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
Arrange the marinated wings in a single layer on the prepared wire rack. Discard any leftover marinade.
Bake the wings in the preheated oven for 40-45 minutes, flipping them halfway through, until they are golden brown and crispy.
For extra stickiness, broil the wings for an additional 2-3 minutes at the end, watching closely to prevent burning.
Remove the wings from the oven and let them rest for a few minutes. Garnish with chopped green onions and sesame seeds before serving.
Notes
For a spicier kick, add more sriracha or toss the wings in a spicy chili powder before baking.
You can also grill the wings instead of baking them for a smoky flavor; just make sure to keep an eye on them to avoid flare-ups.