Sweet & Sticky Thai Chili Chicken Wings

These sweet and sticky Thai chili chicken wings are crispy on the outside and coated in a bold, flavorful glaze. They’re the perfect mix of sweet heat with garlic and ginger, making them ideal for game day, parties, or an easy crowd-pleasing dinner.

Serves: 4–5 | Prep Time: 10 min | Cook Time: 40 min | Total Time: 50 min

Why This Works:

• Baking powder creates crispy skin without frying
• Sweet chili sauce + honey gives that sticky glaze
• Garlic and ginger add depth and aroma
• Oven finish locks in that glossy, restaurant-style coating

Ingredients:

• 2 lbs chicken wings
• 1 tbsp baking powder
• Salt and pepper
• Optional garnish: green onions, sesame seeds, lime wedges, cilantro
• 1/3 cup sweet chili sauce
• 2 tbsp soy sauce
• 2 tbsp honey
• 2 cloves garlic, minced
• 1 tsp ginger (fresh or paste)
• 1 tbsp sriracha (optional for heat)

Tools You’ll Need

• Baking sheet + rack (important for crispiness)
• Mixing bowls
• Small saucepan
• Tongs

Prep:

1. Preheat oven to 425°F
2. Pat wings VERY dry (this is key for crispy skin)
3. Toss wings with baking powder, salt, and pepper
4. Line baking sheet with rack if possible

Instructions:

1. Arrange wings evenly on rack or baking sheet (don’t overcrowd)
2. Bake for 20 minutes, then flip
3. Bake another 20 minutes until crispy and golden
4. In a small saucepan, combine sweet chili sauce, soy sauce, honey, garlic, ginger, and sriracha
5. Simmer over medium heat for 3–5 minutes until slightly thickened and glossy
6. Toss hot wings in the sauce until fully coated
7. Return wings to oven for 5 minutes (this sets the glaze)
8. Remove and let rest 2–3 minutes

Goes Great With:

• Fried rice
• Garlic noodles
• Steamed rice
• Crispy fries

Notes:

• Don’t skip drying the wings — that’s the crisp secret
• Baking powder ≠ baking soda (important)
• Want extra crispy? Broil 2–3 minutes at the end
• Adjust heat with more or less sriracha
  

Sweet & Sticky Thai Chili Chicken Wings

Crispy baked chicken wings coated in a sweet, sticky Thai chili garlic glaze with the perfect balance of heat and flavor.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 4

Course: Main Course, Snack

Cuisine: Thai-Inspried

Ingredients Equipment Method Notes

Ingredients

  

Wings:

• 2 lbs chicken wings
• 1 tbsp baking powder
• Salt and pepper
• Optional garnish: green onions sesame seeds, lime wedges, cilantro

Sauce:

• 1/3 cup sweet chili sauce
• 2 tbsp soy sauce
• 2 tbsp honey
• 2 cloves garlic minced
• 1 tsp ginger fresh or paste
• 1 tbsp sriracha optional for heat

Equipment

• Baking sheet + rack Important for crispiness
• Mixing bowls
• Sauce pan
• Tongs

Method

 

Prep:

1. Preheat oven to 425°F
2. Pat wings VERY dry (this is key for crispy skin)
3. Toss wings with baking powder, salt, and pepper
4. Line baking sheet with rack if possible

Instructions:

1. Arrange wings evenly on rack or baking sheet (don’t overcrowd)
2. Bake for 20 minutes, then flip
3. Bake another 20 minutes until crispy and golden

Make the Sauce:

1. In a small saucepan, combine sweet chili sauce, soy sauce, honey, garlic, ginger, and sriracha
2. Simmer over medium heat for 3–5 minutes until slightly thickened and glossy

Finish:

1. Toss hot wings in the sauce until fully coated
2. Return wings to oven for 5 minutes (this sets the glaze)
3. Remove and let rest 2–3 minutes

Notes

• Don’t skip drying the wings — that’s the crisp secret
  
• Baking powder ≠ baking soda (important)
  
• Want extra crispy? Broil 2–3 minutes at the end
  
• Adjust heat with more or less sriracha