Spicy Thai Chicken Wings
These Spicy Thai Chicken Wings are an appetizer game changer, whether it’s for tailgating or just hanging out you have to try these!
I don’t make chicken wings often on my blog and I don’t know why they’re my favorite appetizers to have. Especially when I create something like these spicy Thai chicken wings.
The last ones I made were these Sweet Sriracha Chicken Wings, I think there is a trend here: when it comes to chicken wings, I like them spicy and sweet. I also like them baked and then doused in hot sauce. Yum, I’m pretty sure I’m going to make that for dinner.
I lightly seasoning the chicken wings (or drummettes in this case) with sea salt, pepper, garlic powder and red pepper flakes. My house smelled amazing while these baked in the oven.
While the chicken wings baked, I whipped together some random ingredients that I thought would taste good. Hey, it’s honest isn’t it? The result was an amazing sauce for these spicy thai chicken wings.
Thai Chicken Wings
Spicy Thai Chicken Wings
- 2 lbs chicken wings
- 1 tsp red pepper flakes
- 1/2 tsp garlic powder
- Sea salt and pepper
- 1/2 cup spicy Thai chili sauce
- 1 lime juiced
- 1 tbsp coconut aminos soy sauce is fine too
- 1 tbsp sriracha
- 1 tbsp sesame oil
- optional: cilantro for garnish
- Preheat oven to 400F.
- Toss the wings in a bowl with the red pepper flakes, garlic powder, sea salt, and pepper. Transfer to a baking sheet and bake for 40 minutes.
- While the wings are cooking, mix together the rest of the ingredients in a bowl.
- Once 40 minutes have gone by, pour the Spicy Thai sauce over the chicken wings and bake for 10 more minutes.
- Take out of the oven and let sit for 2-3 minutes before serving.
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Disclosure: I am participating in the Chicken Farmers of Canada campaign managed by SJ Consulting. I received compensation in exchange for my participation in this campaign. The opinions on this blog are my own.
I don’t think I’ve ever seen better pictures of chicken wings. Delicious!
These look amazing!
Thank you Makos! They are amazing.
I’m making these tonight for dinner! I did have a question though. For the line in the recipe is it just a garnish or do I squeeze the juice in with the sauce?
It’s the juice of the lime. Thanks for pointing that out, I just updated the recipe.
YUMMLY! Made this with 2 lb boneless, skinless chicken breasts. Put everything together except lime juice and marinated overnight. Tossed it in the crockpot on low for 4 hours. Added lime juice and waited 15 minutes. Perfect! It was soooo gooood 🙂
MMM! That sounds amazing Karen, thank you for sharing.