Ingredients

For the Wings:

  • 2 lbs (900g) chicken wings, split into flats and drumettes
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder

For the Thai Chili Sauce:

  • 1/4 cup (60ml) sweet chili sauce
  • 2 tbsp Sriracha sauce
  • 2 tbsp fish sauce
  • 2 tbsp soy sauce
  • 2 tbsp lime juice (freshly squeezed)
  • 2 tbsp honey
  • 1 tbsp sesame oil
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tsp red chili flakes (adjust to taste)
  • 2 tbsp fresh cilantro, finely chopped
  • 1 tbsp green onions, thinly sliced (for garnish)
  • 1 tbsp toasted sesame seeds (for garnish)

Equipment

  • Large mixing bowl
  • Baking sheet with wire rack
  • Medium saucepan
  • Whisk
  • Tongs
  • Oven

Instructions

Preparing the Wings:

  1. Dry the Wings: Pat the chicken wings dry with paper towels to remove excess moisture.
  2. Season and Coat: In a large mixing bowl, toss the wings with baking powder, salt, black pepper, garlic powder, and onion powder until evenly coated. The baking powder helps achieve a crispy texture.
  3. Arrange for Baking: Place a wire rack on a baking sheet. Arrange the wings in a single layer on the rack, ensuring they don’t touch each other.
  4. Bake the Wings: Preheat the oven to 425°F (220°C). Bake the wings for 40-45 minutes, flipping halfway through, until golden brown and crispy.

Making the Thai Chili Sauce:

  1. Combine Ingredients: In a medium saucepan over medium heat, combine sweet chili sauce, Sriracha, fish sauce, soy sauce, lime juice, honey, sesame oil, minced garlic, grated ginger, and red chili flakes.
  2. Simmer the Sauce: Bring the mixture to a gentle simmer, stirring occasionally. Let it cook for 5-7 minutes until slightly thickened. Remove from heat and stir in chopped cilantro.
  3. Adjust Seasoning: Taste the sauce and adjust with more lime juice or honey if needed for balance.

Coating the Wings:

  1. Toss Wings in Sauce: Once the wings are baked, transfer them to a large mixing bowl. Pour the Thai chili sauce over the wings and toss gently with tongs until evenly coated.
  2. Garnish: Transfer the wings to a serving platter. Sprinkle with green onions and toasted sesame seeds.

Serving Suggestions

  • Serve hot with lime wedges on the side for extra zest.
  • Pair with sticky rice or a cucumber salad to balance the heat.
  • Offer extra napkins—these wings are deliciously messy!

Tips

  • Make Ahead: The sauce can be prepared a day in advance and refrigerated. Reheat gently before tossing with the wings.
  • Spice Level: Adjust the Sriracha and chili flakes to your preferred heat level.
  • Crispy Wings: For extra crispiness, refrigerate the seasoned wings uncovered for 1-2 hours before baking to dry out the skin.

Nutritional Information (per serving, approx. 4 wings)

  • Calories: 420 kcal
  • Protein: 28g
  • Fat: 25g
  • Carbohydrates: 18g
  • Sugar: 14g
  • Sodium: 950mg

Enjoy your flavorful and spicy Thai Street Chili Wings!