Thai Chicken Wings (6) Recipe

Trim and dry

Pat the 6 split chicken wings very dry with paper towels. Removing surface moisture is crucial for crispiness.

Season

Place wings in a bowl. Sprinkle 1 tsp kosher salt, 1/2 tsp ground black pepper, and 1/2 tsp garlic powder over them and toss to coat evenly.

Coat

Add 2 tbsp cornstarch and 1 tsp aluminum-free baking powder to the seasoned wings. Toss thoroughly so each piece has a light, even dusting. Let rest 10 minutes at room temperature; the coating will adhere and dry slightly.

Pan-fry / Shallow fry (recommended for best crisp)

In a large skillet, pour neutral oil to reach about 1/4" (6 mm) depth (≈1/2 cup). Heat over medium-high until oil registers 350°F (175°C) or a small breadcrumb sizzles immediately. Add wings in a single layer without crowding (work in two batches if necessary). Fry 3–4 minutes per side until they are golden-brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a sheet pan to drain. Repeat with remaining wings.

Oven method (alternate, slightly less crisp)

Preheat oven to 450°F (230°C). Line a sheet pan with foil and place a wire rack on top. Lightly brush or spray wings with oil. Arrange wings on the rack with space between pieces. Roast 30–35 minutes, flipping once at 15–18 minutes, until deep golden and internal temp is 165°F (74°C).

If using store-bought sauce, transfer 1/2 cup to a small bowl and whisk in 1 tbsp rice vinegar, 1 tsp light soy sauce, and 1 tsp fresh lime juice to brighten the flavor. Taste and adjust: add a pinch of sugar if you prefer sweeter, or a dash of crushed red pepper for heat.

If making a quick homemade version: combine 1/2 cup water, 1/4 cup sugar, 2 tbsp rice vinegar, 1 tbsp fish sauce (or 1 tsp soy sauce), 1 minced small garlic clove, and 1 tsp chili flakes in a small saucepan. Bring to a simmer, dissolve sugar, then stir 1 tsp cornstarch mixed with 1 tsp water into the simmering sauce. Cook 1 minute until slightly thickened, remove from heat, stir in 1 tsp lime juice and 1 tbsp finely chopped cilantro if desired.

Finish: stir in optional 1 tbsp chopped cilantro and sprinkle 1 tsp toasted sesame seeds on top of the sauce if using.

Place hot cooked wings in a large bowl. Pour 3–4 tbsp of the prepared sweet chili sauce over the wings and toss gently to coat. Reserve extra sauce for dipping.

Transfer wings to a serving plate. Garnish with cilantro leaves and lime wedges. Serve immediately with remaining sweet chili sauce on the side.