Thai Sweet Chili Chicken Wings (VIDEO)
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Thai Sweet Chili Chicken Wings are my signature juicy and crispy wings, with a sweet and tangy Thai twist!
Watch the Thai Sweet Chili Chicken Wings Recipe Video Below!
A Note from CJ
This one’s for the wing lovers!
You know I love my chicken wings and these Thai Wings might be my new favorite! The star is really the sauce – it has all of your favorite Thai flavors (including Thai Sweet Chili sauce) and is SO good!!
If you love wings like I do, start with my most popular Air Fryer Chicken Wings or Baked Chicken Wings! Add different flavors like classic Buffalo Wings, Garlic Parmesan Wings, Honey Sriracha Wings, Crispy Five-Spice Wings, Gochujang Honey Wings, Sticky Soy Garlic Wings, or Chinese Salt & Pepper Wings!
Best Thai wings I’ve ever made!
Ingredient Tips
Refer to the recipe card for the full list of ingredients and measurements!
- chicken wings – I used both wings and drummettes (make sure to remove any wing tips)
- flour, cornstarch, and baking powder – this is my favorite combination of starches to get the crispiest wings!
- neutral oil – my go to is avocado oil but you can use any oil with a high smoking point and little to no flavor (like canola, vegetable, grapeseed)
- rice vinegar – in a pinch you can also use apple cider vinegar
- Thai Sweet Chili sauce – you can use homemade or store bought!
How to Make Thai Sweet Chili Wings
Marinate Chicken Wings and Mix Dredge – Add the chicken wings to a bowl and season with, white pepper, garlic, ginger, soy sauce, and sesame oil for 1 hour or up to overnight for best results. In a large bowl, mix together the ingredients in the flour, cornstarch, salt, pepper, and baking powder.
Dredge Chicken Wings – Dredge the marinated chicken wings in the Seasoning Mix and press the coating in well with your hands to stick to the chicken. Place on a tray and let rest for 15 minutes while you heat up the oil.
Fry Chicken Wings (Twice!) – Prepare a wire rack lined baking sheet to next to the stove. In a heavy bottomed pot over medium high heat, heat frying oil to 350°F and fry the chicken wings for 5-7 minutes until golden brown and remove them from the oil to the wire rack. Allow the oil to come back up to 350°F, then fry the wings for a 2nd time for another 2-3 minutes until deep golden brown. Remove to the wire rack to rest.
Make Sauce and Toss Wings – Heat neutral oil in a pan over medium heat, Add the grated garlic and ginger and cook for 30 seconds until fragrant, then add the Thai sweet chili sauce, soy sauce, brown sugar, rice vinegar, lime juice, and water. Mix until combined, and simmer over medium heat for 4-5 minutes until reduced by about 1/3. In a small bowl, mix the cornstarch and water to create a cornstarch slurry. Add the slurry to the sauce and mix until thickened and the sauce can coat the back of a spoon. Toss the wings in the sauce and serve immediately. Enjoy!
My Pro Tip
CJ’s Storage & Reheating Tips
If the wings have been sauced, store any leftover Thai Sweet Chili Wings in an airtight container in the refrigerator for up to 3-4 days. Reheat the wings in the air fryer at 375F for 6-8 minutes until crispy.
If the wings have not been sauced, re-heat them in the air fryer at 375F for 6-8 minutes until crispy. Heat the sauce in the microwave or pot until warmed through, then toss the wings in a bowl.
You can make the sauce ahead of time and store until ready to use in an airtight container in the refrigerator for up to 1 week.
If you tried this Thai Sweet Chili Chicken Wings or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Thai Sweet Chili Wings (VIDEO)
Video
Ingredients
Chicken Wings
- 2 lbs chicken wings
- 1 tsp salt
- 1/2 tsp white pepper
- 4 cloves garlic, grated
- 1 inch ginger, grated
- 2 tbsp soy sauce
- 1 tsp sesame oil
Seasoning Mix
- 1 cup flour
- 1 cup cornstarch
- 1/2 tbsp kosher salt
- 1/2 tbsp white pepper
- 1/2 tbsp baking powder
- 2 quarts neutral oil, for frying
Sauce
- 2 tbsp neutral oil
- 2 cloves garlic , grated
- 1/2 tbsp ginger, grated
- 3/4 cup Thai sweet chili sauce
- 2 tbsp light soy sauce
- 1 tbsp brown sugar
- 1 tbsp rice vinegar
- 1 tbsp lime juice
- 2 tbsp water
Cornstarch Slurry
- 1/4 cup water
- 1 tbsp cornstarch
Instructions
- Add the chicken wings to a bowl and season with, white pepper, garlic, ginger, soy sauce, and sesame oil for 1 hour or up to overnight for best results.
- In a large bowl, mix together the ingredients in the flour, cornstarch, salt, pepper, and baking powder.
- Dredge the marinated chicken wings in the Seasoning Mix and press the coating in well with your hands to stick to the chicken. Place on a tray and let rest for 15 minutes while you heat up the oil.
- Prepare a wire rack lined baking sheet to next to the stove. In a heavy bottomed pot over medium high heat, heat frying oil to 350°F and fry the chicken wings for 5-7 minutes until golden brown and remove them from the oil to the wire rack. Allow the oil to come back up to 350°F, then fry the wings for a 2nd time for another 2-3 minutes until deep golden brown. Remove to the wire rack to rest.
- Heat neutral oil in a pan over medium heat, Add the grated garlic and ginger and cook for 30 seconds until fragrant, then add the Thai sweet chili sauce, soy sauce, brown sugar, rice vinegar, lime juice, and water. Mix until combined, and simmer over medium heat for 4-5 minutes until reduced by about 1/3. In a small bowl, mix the cornstarch and water to create a cornstarch slurry. Add the slurry to the sauce and mix until thickened and the sauce can coat the back of a spoon. Toss the wings in the sauce and serve immediately. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This Thai Sweet Chili Chicken Wings recipe was originally published in June 2022, and updated in March 2026.
I’m a fan!
Always love Cjs recipes but this one is by far my favorite. Made it for dinner for some friends and was a hit.
Impressed with the flavors.
YES! Reallllly good. Rave reviews all around. We only double fried half the batch because we found they were already perfectly crispy after the first round. Thank you for this great recipe!
Best Thai wings I’ve ever made
I’m so glad you enjoyed them! 🙂
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