Thai Chicken Wings
Wing lovers will love this healthier version! Follow all my tips for the crispiest baked chicken wings. The Thai style chili sauce is loaded with flavor - make it milder or as spicy as you like!
Servings: 8 servings
Calories: 195kcal
Ingredients
- 2 pounds chicken wings party wings (pre split)
- 2 teaspoons baking powder
- 1 teaspoon sea salt
- black pepper to taste
- sesame seeds toasted, optional, to garnish
- fresh herbs optional, cilantro or green onions, chopped, to garnish
Thai Style Hot Wing Sauce
- 1/4 cup coconut aminos (soy free soy sauce replacement, or use 2 tablespoons of tamari + 2 tablespoons water)
- 1/4 cup coconut millk full fat
- 3 tablespoons SunButter No Sugar Added
- 2 tablespoons rice wine vinegar
- 1-3 tablespoons paleo sriracha hot sauce
- 1 teaspoon ginger powder
- sea salt to taste
Instructions
- Line a baking pan with parchment paper and set aside. Preheat oven to 425º F.
- Use a paper towel to dry off chicken wings.
- In a small bowl, combine the baking powder, sea salt, onion powder and garlic power. Stir to combine well.
- Sprinkle the wings with the baking powder mixture, and then rub it in to evenly coat the wings.
- 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.
- 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 baking time to 60 minutes for extra crispy wings!)
- 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.
- Toss the baked chicken wings in the sauce. Serve wings garnished with sesame seeds and herbs like cilantro and green onions. These are delicious served with cut vegetables, like carrots, peppers, and cucumbers, and the remaining chili sauce for dipping.
Video
Notes
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.
HOW TO SERVE THAI STYLE HOT WINGS
This sauce has so much flavor and a slightly creamy texture, so I don’t serve it with a dipping sauce, like bleu cheese dressing. Using a Thai Sweet Chili Sauce is a good option, but unnecessary in my opinion! Add Thai Chicken Wings 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.Nutrition
Calories: 195kcal | Carbohydrates: 4g | Protein: 13g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 47mg | Sodium: 550mg | Potassium: 222mg | Fiber: 0.1g | Sugar: 0.03g | Vitamin A: 96IU | Vitamin C: 2mg | Calcium: 60mg | Iron: 1mg