Bangkok Wings Recipe

Dry and season

Pat the wings very dry with paper towels. Place in a large bowl and toss with kosher salt, black pepper, and baking powder until evenly coated. The baking powder helps crisp the skin.

Choose cooking method

You can roast or deep-fry the wings. For roasting: preheat oven to 425°F (220°C). Arrange wings on a wire rack set over a rimmed baking sheet, brush lightly with 1 tablespoon neutral oil. Roast for 35–45 minutes, flipping once at 20–25 minutes, until skin is deep golden and crisp and internal temperature reaches 165°F (74°C). For frying: heat 1–2 inches oil in a heavy pot to 350°F (175°C). Fry wings in batches 8–10 minutes until golden and cooked through. Drain on paper towels.

Rest

Let cooked wings rest 3–5 minutes so juices redistribute. Keep warm while you prepare the three sauces or plate separately for glazing.

Make teriyaki

In a small saucepan over medium heat combine soy sauce, mirin, brown sugar, grated ginger, and minced garlic. Bring to a gentle simmer, stir until sugar dissolves, simmer 2 minutes. Mix cornstarch with 1 tsp water to make a slurry, then whisk into the simmering sauce. Cook 30–60 seconds until sauce thickens to a glaze.

Glaze wings (teriyaki)

Place a portion of the cooked wings in a large bowl. Pour the warm teriyaki glaze over them and gently toss until evenly coated. Transfer to a serving plate and garnish with toasted sesame seeds and sliced scallions. Serve immediately.

Make sriracha glaze

In a small skillet over low heat, combine sriracha, honey, rice vinegar, soy sauce, and minced garlic. Warm gently and stir until honey melts and the mixture is glossy and just bubbling (1–2 minutes). Do not overheat to avoid burning the honey.

Glaze wings (sriracha)

Toss a second portion of wings with the sriracha glaze in a bowl until well coated. Adjust heat by adding more honey if too spicy. Plate and garnish with sliced scallions.

Finish sweet chili sauce

In a small bowl mix the sweet chili sauce with fresh lime juice and fish sauce. Taste and adjust—add more lime for brightness or more fish sauce for umami.

Glaze wings (sweet chili)

Toss the remaining wings with the sweet chili mixture until evenly coated. Garnish with chopped cilantro and sliced scallions. Serve immediately.

Divide the cooked wings into three equal portions before glazing so each style is distinct. Serve on a platter with extra sauce on the side for dipping. Recommended accompaniments: lime wedges, pickled cucumber, or a simple slaw. Leftover wings keep in the fridge up to 3 days; reheat in a 400°F (205°C) oven for 8–10 minutes to crisp.