Thai Glazed Chicken Wings
These Thai-inspired wings are a masterclass in balancing sweet, savory, and spicy flavors. Featuring a shatteringly crispy skin and a sticky glaze of sweet chili, ginger, and fresh lime, they are the ultimate crowd-pleasing appetizer.
Prep
15m
Cook
35m
Serves
4
1 Ingredients
| Qty | Ingredient |
|---|---|
| 2 lbs 900 g | Chicken wings, split into flats and drums |
| 2 tbsp 16 g | Cornstarch |
| 0.5 cup 120 ml | Thai sweet chili sauce |
| 2 tbsp 30 ml | Soy sauce |
| 1 tbsp 15 ml | Fresh lime juice |
| 2 cloves 6 g | Garlic, minced |
| 1 tsp 2 g | Fresh ginger, grated |
| 0.25 cup 10 g | Fresh cilantro, chopped |
2 Method
Step 1. Preheat your oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top.
Step 2. Pat the chicken wings extremely dry with paper towels. In a large bowl, toss the wings with cornstarch and a pinch of salt until lightly coated.
Step 3. Arrange the wings in a single layer on the wire rack. Bake for 30-35 minutes, turning halfway through, until golden brown and crispy.
Step 4. While the wings bake, combine sweet chili sauce, soy sauce, lime juice, minced garlic, and grated ginger in a small saucepan over medium heat.
Step 5. Simmer the sauce for 3-5 minutes until it thickens slightly into a sticky glaze.
Step 6. Once the wings are done, transfer them to a clean bowl, pour the warm glaze over them, and toss to coat thoroughly.
Step 7. Garnish with fresh cilantro and serve immediately.
💡 Chef's Tips
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For maximum crispiness, ensure the wings are bone-dry before adding cornstarch.
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Use a wire rack while baking to allow hot air to circulate under the wings.
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Add a teaspoon of fish sauce to the glaze for an authentic Thai umami punch.
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If you like it spicier, add a teaspoon of Sriracha or Thai bird's eye chilies to the sauce.
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