Spicy Thai Chili Chicken Wings

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The husband would eat chicken wings all the time if he could so I am always looking for new ways to spice them up.

A great way to guarantee that the wings will disappear before you’ve had a chance to realize that the person you made them to share with has gobbled them all up – top them off with a magnificent Spicy Thai Chili sauce.

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This sweet and spicy sauce is a perfect combination of just the right amount of everything melded together on top of the crispy (baked or fried – however you like them) wings.

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Spicy Thai Chili Chicken Wings

Prep Time

15 mins

Cook Time

40 mins

Resting Time

30 mins

Total Time

1 hr 25 mins

 

These Spicy Thai Chili Chicken Wings are the perfect combination of sweet and spicy.

Course: Appetizer, Main Course

Cuisine: Asian

Keyword: baked chicken wings, chicken appetizer, chicken wings recipe spicy

Servings: 32 wings

Calories: 75 kcal

Ingredients

• 16 chicken wing pieces drumettes & wingettes separated

Coating:

• 1/2 cup all-purpose flour
• 1/2 teaspoon sea salt
• 1 teaspoon black pepper
• 1/2 teaspoon soy sauce can substitute with coconut aminos or tamari

Sauce:

• 2 cloves garlic minced
• 1/3 cup honey can substitute with erythritol or stevia
• 1/4 cup rice vinegar
• 2 tablespoons Mirin
• 1 tablespoons fish sauce
• 1 tablespoon chili garlic sauce
• 1/2 tablespoon lime juice
• 1 tablespoons cornstarch dissolved in 1/8 cup of water

Serving Suggestions (optional):

• sesame seeds

Instructions

1. Rinse chicken under cool water and pat dry.
2. Marinate the chicken with sea salt, black pepper, soy sauce and flour. Mix well in a bowl and set aside in the fridge for at least 30 minutes.

3. Preheat oven to 400 degrees Fahrenheit and place wings on a baking sheet lined with parchment paper or aluminum foil. Bake chicken for approximately 30 minutes until crispy and golden - flipping halfway through.

4. While the wings are baking, mix the honey, rice vinegar, mirin, fish sauce, chili garlic sauce, garlic and lime juice in a saucepan and bring to a boil over medium high heat. Reduce heat and simmer for 5 minutes.
5. Stir in cornstarch mixture and continue to cook for 2-3 minutes until sauce thickens adding in more water if the sauce is too thick. Adjust seasonings to taste. Remove from heat and set aside until wings are done.
6. Remove the wings from the oven and place into a large mixing bowl. Pour the sauce over the wings and combine thoroughly.
7. Serve with your choice of sides and sprinkle with sesame seeds if desired.

Nutrition Facts

Spicy Thai Chili Chicken Wings

Amount Per Serving (1 chicken wing)

Calories 75 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g5%

Cholesterol 18mg6%

Sodium 137mg6%

Potassium 43mg1%

Carbohydrates 5g2%

Sugar 3g3%

Protein 4g8%

Vitamin A 35IU1%

Vitamin C 0.3mg0%

Calcium 3mg0%

Iron 0.3mg2%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.