How to Make Irresistible Thai Chicken Wings with Sweet Chili Glaze

Simple Summary

Crispy, tender Thai chicken wings coated in a sweet and spicy chili glaze - a perfect fusion of Asian flavors that will tantalize your taste buds.

Recipe Details

• Prep Time: 20 minutes (plus 2 hours marinating)
• Cook Time: 30 minutes
• Total Time: 2 hours 50 minutes
• Servings: 4-6
• Difficulty: Intermediate

Ingredients

• 2 lbs chicken wings, split at joints, tips discarded
• 1/4 cup soy sauce
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 1/4 cup cornstarch
• Vegetable oil for frying

For the Sweet Chili Glaze:

• 1/2 cup sweet chili sauce
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp sriracha sauce (adjust to taste)
• 1 tbsp chopped cilantro
• 1 green onion, thinly sliced

Instructions

1. In a large bowl, whisk together soy sauce, fish sauce, lime juice, minced garlic, grated ginger, coriander, and cumin.

2. Add chicken wings to the marinade, ensuring they're well coated. Cover and refrigerate for at least 2 hours, or overnight for best results.

3. When ready to cook, remove wings from the marinade and pat dry with paper towels.

4. Place cornstarch in a shallow dish. Dredge each wing in cornstarch, shaking off excess.

5. Heat about 2 inches of vegetable oil in a large, deep skillet or Dutch oven to 350°F (175°C).

6. Fry the wings in batches for 8-10 minutes, turning occasionally, until golden brown and cooked through (internal temperature should reach 165°F or 74°C).

7. While the wings are frying, prepare the glaze. In a small saucepan, combine sweet chili sauce, rice vinegar, honey, and sriracha. Simmer over medium heat for 5 minutes, stirring occasionally.

8. Once all wings are fried, toss them in the warm sweet chili glaze until evenly coated.

9. Transfer to a serving platter and garnish with chopped cilantro and sliced green onions.

Chef's Notes

• For a healthier version, you can bake the wings instead of frying. Preheat oven to 425°F (220°C), place wings on a wire rack over a baking sheet, and bake for 45-50 minutes, flipping halfway through.
• To make the wings extra crispy, let them air-dry in the refrigerator for an hour after dredging in cornstarch before frying.
• Adjust the sriracha in the glaze to control the heat level.
• Leftover wings can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 10-15 minutes to crisp them up.

Nutritional Info

Per serving (assuming 6 servings): Approximately 380 calories, 25g protein, 18g carbohydrates, 24g fat. These wings are a good source of protein and contain vitamins and minerals from the garlic, ginger, and cilantro. The sweet chili glaze adds a boost of flavor without excessive calories.

Serving Suggestions

Serve these Thai Chicken Wings as an appetizer at parties or as a main course with jasmine rice and a crisp Asian slaw. For a complete Thai-inspired meal, pair with tom yum soup and a papaya salad. Garnish with extra lime wedges and sprinkle with sesame seeds for added texture. These wings go great with a cold Thai iced tea or a crisp lager beer.