Thai Chili Chicken Wings Recipe

Prepare wings

Pat the 24 chicken wings very dry using paper towels. Removing surface moisture helps achieve a crisp crust.

Toss with dry mix

In a large bowl, combine 2 tbs baking powder, 1.5 tsp kosher salt, 1 tsp black pepper, and 1 tsp garlic powder. Add the wings and toss thoroughly so each piece is evenly coated with the baking powder mixture.

Place coated wings on a wire rack set over a sheet pan and refrigerate uncovered for 30–60 minutes (optional but recommended). This further dries the skin for maximum crispiness.

Heat oil

Pour about 1–1.25 cups neutral oil into a heavy-bottomed pot or deep skillet (enough to come 1.5–2 inches up the sides) and heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with a small piece of bread: it should brown in about 45–60 seconds.

Fry wings (first batch)

Working in batches (do not overcrowd), carefully add wings to the hot oil. Fry for 7–8 minutes until pale golden and cooked through (internal temperature ~165°F/74°C). Remove with a slotted spoon and drain on a wire rack or paper towels. Keep fried wings on a warm sheet pan while you finish remaining batches.

Crisp finish (second fry)

Once all wings are cooked, increase heat and bring oil to 375°F (190°C). Fry the wings again in batches for 2–3 minutes until deep golden brown and extra crispy. Drain on a rack; season immediately with a pinch more salt if desired.

Prepare starch slurry

In a small bowl, whisk together 1 tsp cornstarch with 2 tbs water until fully dissolved. Set aside.

Make glaze

In a small saucepan over medium heat, combine 3 tbs Thai sweet chili sauce, 2 tbs honey, 1 tbs soy sauce, 1 tsp rice vinegar, 1 tsp lime juice, 2 minced garlic cloves, and 1 tsp grated ginger. Stir and bring to a gentle simmer, about 1–2 minutes.

Thicken glaze

Stir the cornstarch slurry once more and slowly whisk it into the simmering sauce. Continue to simmer 30–60 seconds until the glaze thickens slightly and becomes glossy. Remove from heat and stir in 1/2 tsp sesame oil. Taste and adjust: add a little more honey for sweetness or a few drops of lime for brightness.

Transfer the hot crispy wings to a large clean mixing bowl. Pour the warm glaze over the wings and gently toss with tongs or two spatulas until each wing is evenly coated. Work quickly so the glaze clings while wings are hot.

Arrange glazed wings on a serving platter. Sprinkle with 1 tbs toasted sesame seeds, 2 tbsp sliced scallions, and optional thinly sliced red chili for extra heat and color.

Serve immediately while hot and crispy. Leftovers can be reheated in a 400°F (200°C) oven for 8–10 minutes to restore crispness, then briefly re-glaze.