Crispy Oven Baked Thai Chicken Wings

These Thai Chicken Wings are over the top delicious! Read about my method for baking extra crispy wings in the oven. Instead of your classic wing sauce, this recipe uses a sweet and spicy Thai inspired sauce.

*This post is sponsored by SunButter, a sunflower seed spread perfect for allergy-safe baking and cooking! Thanks for supporting the brands that keep Sunkissed Kitchen running.

Incredible Baked Chicken Wings in a Thai Style Chili Sauce

If you adore chicken wings, but avoid getting them in restaurants because you know they aren’t great for you, then this recipe is for you!

I have perfected making crispy chicken wings in the oven.

Three Steps to Making Crispy Baked Chicken Wings:

• Tip #1: Use paper towels to dry chicken wings prior to seasoning them. This allows the chicken to start off with less moisture and helps the skin brown more easily.
• Tip #2: Use baking powder in the spice coating. This draws out more moisture, allowing them to get the maximum amount of crispy. I used this technique in these delicious Crispy Oven Baked Chicken Thighs.
• Tip #3: Air needs to circulate, so don’t overcrowd the pan. Leave space around each wing to fully dry out and crisp the skin.

And then of course, they need to be drenched in a really flavorful hot sauce! This Thai-style sauce gives them the perfect sweet and spicy flavor. It’s not to be missed!

Save this recipe for football season. The oven method allows you to make a large batch on game day. Toss in the spicy sauce and serve!

Wings are a great finger food or party appetizer for any occasion, and your guests will appreciate the healthy spin on these.

I love using SunButter sunflower seed butter in Asian style sauces. It gives sauces a slight nutty flavor and also thickens sauces with no need to add starch or rice flour.

Hop on over to SunButter’s website to see where it’s sold near you!

What You’ll Need:

• Chicken Wings
• Sea Salt and Black Pepper
• Baking Powder (this helps the wings get really crunchy when baked!)

Thai Style Hot Wing Sauce

• SunButter No Sugar Added (a great sub for peanut butter that’s safer for allergy sufferers!)
• Coconut Milk (this Thai brand in paper cartons has a much sweeter and fresher taste than the canned kind we typically buy in stores)
• Coconut Aminos (this is a soy free and gluten free alternative to soy sauce, or sub fish sauce)
• Rice Wine Vinegar (unseasoned/unsweetened)
• Sriracha Hot Sauce (I buy a paleo version)
• Ginger
• Sea Salt

To Serve:

• Sesame Seeds (optionally to garnish)
• Fresh Herbs (chopped cilantro or green onions)
• Lime Wedges (to squeeze some lime juice on top for a burst of fresh flavor!)
• Cut Vegetables, like red pepper, carrots, and cucumbers (to dip in the extra sauce!)
• *Add extra heat with red pepper flakes as a garnish

How to Make Baked Thai Chicken Wings

Step 1: Line a baking pan with parchment paper and set aside. Preheat oven to 425º F.

Step 2: Use a paper towel to dry off chicken wings.

Step 3: In a small bowl, combine the baking powder, sea salt, onion powder and garlic power. Stir to combine well.

Step 4: Sprinkle the wings with the baking powder mixture, and then rub it in to evenly coat the wings.

Step 5: Lay wings out on baking sheet in a single layer, leaving space between each wing. Air needs to circulate around the wings to form the crispiest chicken skin.

Step 6: Bake for 50 minutes, or until the chicken wings have a deep golden brown color. Flip the wings at about 30 minutes to evenly crisp them. (Tip: Bump up the cooking time to 60 minutes for extra crispy wings!)

If desired, use a meat thermometer to ensure wings are cooked to 165º internal temperature. However, the long baking time ensures these are cooked well for the crispy browned skins.

Step 7: In a saucepan or skillet, combine the wing sauce ingredients. Use a whisk to combine the ingredients until very smooth. Bring to a low simmer and allow to boil for 1-2 minutes. Thin out with additional water if necessary. Adjust the spiciness of the sauce by adding more or less sriracha.

Step 8: Toss the baked chicken wings in the sauce. Serve wings with chopped vegetables and remaining wing sauce.

How to Serve Thai Style Hot Wings

Dipping Sauce? This sauce has so much flavor and a slightly creamy texture, similar to a peanut sauce. I don’t serve the wings with an additional dipping sauce, like bleu cheese dressing.

Using a Thai Sweet Chili Sauce is a good option, but unnecessary in my opinion!

Thai Chicken Wings make a great appetizer. Add to a serving platter with fresh crisp vegetables, like cucumbers, carrots, and red pepper slices.

Garnish the wings with sesame seeds and fresh herbs, like chopped cilantro and green onions.

Main Dish Worthy! Serve these Thai wings along with a salad. This Crunchy Carrot and Cabbage Salad with mango would be perfect! Sticky rice or steamed black rice would also be great with this meal.

Tips & Variations

Air Fryer Method: These work in the air fryer, if you’re making a smaller batch. Heat an air fryer to 390º F and set it for 5 minutes to preheat. Once it’s heated, add the chicken wings to the air fryer basket, and reset the air fryer to 390º F for 15 minutes. Prepare the sauce as listed in this recipe.

Both the baking method and the air fryer method create crispy wings with no messy hot oil and no need to use inflammatory vegetable oils.

Spicy or Mild: The heat in this wing sauce comes from the sriracha. Add sriracha to taste, starting with just a couple teaspoons for mild wings, up to 3-4 tablespoons for spicier wings.

Other Thai Style Recipes

• Thai Chicken Lettuce Wraps
• Thai Butternut Squash Soup
• Thai Chicken Satay
• Thai Chicken Burgers with Asian Slaw

I’d love to connect with you on social media! Find me on Facebook or Instagram where I post daily healthy eating and lifestyle inspiration!