Go Back
Crispy sweet and sticky Thai chili chicken wings coated in a glossy garlic ginger glaze and topped with sesame seeds, cilantro, green onions, and fresh lime wedges..

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
Cook Time 40 minutes
Total Time 50 minutes
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
  • 2 lbs chicken wings
  • 1 tbsp baking powder
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/3 cup sweet chili sauce
  • 2 tbsp soy sauce
  • 2 tbsp honey
  • 2 cloves garlic minced
  • 1 tbsp fresh ginger finely minced or paste
  • 1 tsp sriracha optional for extra heat
  • 1 tsp rice vinegar
  • 1 tsp sesame oil
  • Optional garnish: green onions sesame seeds, cilantro, lime wedges

Equipment

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

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
  4. Arrange wings evenly on the prepared rack or baking sheet without overcrowding.
  5. Bake for 20 minutes, then flip the wings.
  6. Continue baking another 20–25 minutes until crispy and golden brown.
Sauce:
  1. While wings bake, combine sweet chili sauce, soy sauce, honey, garlic, ginger, sesame oil, rice vinegar, and sriracha in a small saucepan.
  2. Simmer sauce over medium-low heat for 3–5 minutes until glossy and slightly thickened.
  3. Toss hot crispy wings in the warm sauce until fully coated.
  4. Return wings to the oven for 4–5 minutes to caramelize the sticky glaze.
  5. Garnish with sesame seeds, cilantro, green onions, and fresh lime wedges.
  6. Serve immediately while hot and crispy.

Notes

  • Patting the wings very dry is the secret to crispy skin.
  • Baking powder is important — do not substitute baking soda.
  • Returning the wings to the oven helps create the sticky restaurant-style finish.
  • Add extra sriracha for more heat or extra honey for sweeter wings.
  • Air fryer instructions work great for smaller batches.