Flavorful Chicken Wings Recipe with Spicy Thai Chili Lime Glaze
These chicken wings are baked to crispy perfection and coated in a sticky, spicy Thai chili lime glaze that balances sweet, tangy, and heat for a crowd-pleasing snack or meal.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Cuisine: Thai
Ingredients
Scale
- 2 pounds chicken wings and drumettes, separated
- Salt and pepper, to taste
- Vegetable oil (canola or sunflower), for baking or frying
- 1/3 cup Thai red chili sauce (e.g., Sriracha or Mae Ploy)
- Juice of 2 medium limes (about 4 tablespoons)
- 2 tablespoons packed brown sugar
- 3 cloves garlic, minced
- 1 tablespoon fish sauce (optional, can substitute with soy sauce for vegetarian-friendly)
- A handful fresh cilantro, chopped (for garnish)
- 2 stalks green onions, thinly sliced (for garnish)
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or place a wire rack on top to help the wings crisp evenly.
- Pat the chicken wings dry with paper towels to remove excess moisture. Season generously with salt and pepper.
- Arrange the wings in a single layer on the wire rack or baking sheet, making sure they are not touching.
- Bake the wings for 35-40 minutes, flipping them halfway through (around 20 minutes), until golden brown and crisp. Rotate the pan if needed for even cooking.
- While the wings bake, prepare the glaze: In a small saucepan over medium heat, combine the Thai red chili sauce, fresh lime juice, brown sugar, minced garlic, and fish sauce. Stir occasionally.
- Simmer the glaze for 5-7 minutes until slightly thickened and glossy, coating the back of a spoon but not syrupy.
- Once wings are done, transfer them to a large mixing bowl. Pour the warm glaze over the wings and toss gently with tongs until evenly coated.
- Garnish immediately with chopped cilantro and sliced green onions.
- Serve right away while hot and crispy. If needed, keep warm in a low oven (about 200°F/95°C) for up to 15 minutes.
Notes
Dry wings thoroughly before baking for maximum crispiness. Use a wire rack to allow air circulation and prevent soggy bottoms. Simmer glaze gently to avoid burning sugars. Toss wings carefully to keep skin intact. Serve immediately for best texture. Leftovers can be reheated in the oven to restore crispiness.
Nutrition
- Serving Size: About 4 wings per se
- Calories: 280
- Fat: 18
- Carbohydrates: 6
- Protein: 22
Keywords: chicken wings, Thai chili lime glaze, spicy wings, baked wings, appetizer, game day snack, easy recipe