Thai Sticky Chicken Wings

Are you excited as I am this time of year? It’s football season, and granted I mostly only care about watching and routing for our Green Bay Packers, and that means one thing in our house, comfort food. Yes, football season equates to comfort food. Well, you know I can probably make excuses to make comfort food throughout the year, but football season screams all sorts of comfort food recipes, and great creations in my house. This recipe is no exception.

My oldest son love chicken wings. He is one of my pickier eaters so I am always amazed that he likes chicken wings. He loves them so much he cleans them down to the bone, as any chicken wing eater should do, and so I wanted to see if he would try something different, and try these Thai sticky chicken wings I came up with.

Thai Sticky Chicken Wings

This chicken wing recipe is pretty awesome. It’s finger food for sure, and has the perfect sweet, sour, and spicy flavors you would expect in Thai cuisine, along with a bit of crunch of the chopped peanuts.

Let’s get started.

Ingredients:

  • 18 whole chicken wings, sliced between upper arm and lower arm
  • 1/2 cup of Asian chili sauce
  • 4 tbsp palm sugar, or light brown sugar
  • 3 tbsp soy sauce
  • 1/2 cup water
  • 2 tbsp ginger, minced
  • 1 clove of garlic, minced
  • 2 tbsp rice vinegar
  • 2 tbsp lime juice
  • 1/2 cup chopped peanuts
  • 1/2 cup fresh cilantro, chopped
  • 1/4 tsp chili flakes
  • 2 green onions, thinly sliced
  • Generous pinch of salt
  • Generous pinch of cracked black pepper

Start by lining a large baking sheet with parchment paper. This is optional, however it catches a bit of the fat from the chicken when it cooks.  Lay the chicken wings onto the baking sheet, and generously season with salt and pepper. Let these rest while you preheat your oven.

Preheat your oven to 350 degrees. Once heated, add the baking sheet onto the middle rack. I cook these for about a total of  two hours. Yes, I know that sounds like a long time, but both my son and I love crispier wings, almost as though you would get by deep frying them.  After you see the wings getting a dark golden, and almost crispy texture, remove them from the oven, and flip each one.  Continue cooking until the flipped side gets nice and crispy.

How to make Thai sticky chicken wings

During this cooking time, make the sauce. Basically you will add everything but the green onions, cilantro, and peanuts to a sauce pan. Cook on medium, to medium high heat, stirring along the way, until it begins to boil, then reduce the heat to a simmer, and continue cooking until you have reduced the sauce in half. This is where that great stickiness will come from on the wings.

Remove the wings from the oven.

Pour the sauce into a large mixing bowl, then add in the wings. Toss to coat the wings with the sauce.

I added the sauced wings to a cast iron skillet and placed them back in the oven, cooking on 350 for an additional ten minutes. This will allow that sauce to get even stickier and become like a nice glue on those wings.

Take that same mixing bowl and toss in the green onions, cilantro, and chopped peanuts.

sticky-thai-chicken-wings-b

Once the wings are cooked, remove and add them back into the bowl, tossing with the green onions, cilantro, and peanuts.

Gently glide those onto your serving dish, and dig in.

These Thai sticky chicken wings are fun to eat, and are definitely finger food. They are perfectly crisp and and has that perfect pull of a wing. The flavors are out of this world as well. You get the sweetness from the palm sugar, the great bite from the garlic and ginger, and chili. Hands down, awesome chicken wings. Now the question is to lick or not to lick your fingers when you are finished. Hope you enjoy.

Thai Sticky Chicken Wings
Author: 
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • 18 whole chicken wings, sliced between upper arm and lower arm
  • ½ cup of Asian chili sauce
  • 4 tbsp palm sugar, or light brown sugar
  • 3 tbsp soy sauce
  • ½ cup water
  • 2 tbsp ginger, minced
  • 1 clove of garlic, minced
  • 2 tbsp rice vinegar
  • 2 tbsp lime juice
  • ½ cup chopped peanuts
  • ½ cup fresh cilantro, chopped
  • ¼ tsp chili flakes
  • 2 green onions, thinly sliced
  • Generous pinch of salt
  • Generous pinch of cracked black pepper
Instructions
  1. Start by lining a large baking sheet with parchment paper. This is optional, however it catches a bit of the fat from the chicken when it cooks. Lay the chicken wings onto the baking sheet, and generously season with salt and pepper. Let these rest while you preheat your oven.
  2. Preheat your oven to 350 degrees. Once heated, add the baking sheet onto the middle rack. I cook these for about a total of two hours. Yes, I know that sounds like a long time, but both my son and I love crispier wings, almost as though you would get by deep frying them. After you see the wings getting a dark golden, and almost crispy texture, remove them from the oven, and flip each one. Continue cooking until the flipped side gets nice and crispy.
  3. During this cooking time, make the sauce. Basically you will add everything but the green onions, cilantro, and peanuts to a sauce pan. Cook on medium, to medium high heat, stirring along the way, until it begins to boil, then reduce the heat to a simmer, and continue cooking until you have reduced the sauce in half. This is where that great stickiness will come from on the wings.
  4. Remove the wings from the oven.
  5. Pour the sauce into a large mixing bowl, then add in the wings. Toss to coat the wings with the sauce.
  6. I added the sauced wings to a cast iron skillet and placed them back in the oven, cooking on 350 for an additional ten minutes. This will allow that sauce to get even stickier and become like a nice glue on those wings.
  7. Take that same mixing bowl and toss in the green onions, cilantro, and chopped peanuts.
  8. Once the wings are cooked, remove and add them back into the bowl, tossing with the green onions, cilantro, and peanuts.
  9. Gently glide those onto your serving dish, and dig in.
  10. These Thai sticky chicken wings are fun to eat, and are definitely finger food. They are perfectly crisp and and has that perfect pull of a wing. The flavors are out of this world as well. You get the sweetness from the palm sugar, the great bite from the garlic and ginger, and chili. Hands down, awesome chicken wings. Now the question is to lick or not to lick your fingers when you are finished. Hope you enjoy.

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

9 thoughts on “Thai Sticky Chicken Wings

  1. Looks good. And I’m sure the wings will taste even better when my beloved DETROIT LIONS spank your Packers in October then again on Thanksgiving Day. Lol. 😉

  2. These burgers look awesome. I just saw them on A Hamburger Tuesday. I was showing my husband and sister that I had a burger on there also and they didn’t care at all – they both were just intrigued by yours! They really do look and sound great 🙂

  3. I made these tonight for dinner. I stuck pretty faithfully to the recipe, which I usually don’t do, but DANG! Yes, they’re not quick to make, but they are easy and DELICIOUS. Can’t wait to make this again with a whole cut-up chicken.

  4. 5 star perfection! I’ve made these 3 times now and they are devoured every time. I selfishly thought the cilantro and peanuts would deter those with more bland tastes. Nope…they all dug in and loved them. They are my go to when I need to impress now.

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