Craving a zesty appetizer to kick off your next gathering? These Thai Sweet Chili Wings are just what you need! Juicy wings tossed in a flavorful homemade Thai sweet chili sauce, perfectly balancing sweet and spicy notes. Whether you’re hosting a game day or a casual hangout, these wings are a true definition of Asian flavors. Let’s dive into making these delicious wings!
This recipe is: Low Carb and Gluten Free
Table of Contents
7 Reasons to Love This Recipe
These Thai sweet chili wings are sure to become a new favorite! Here are a few reasons to try it:
- Homemade Thai-flavored chicken wings.
- Oven-cooked wings that are amazingly tasty.
- Nice and spicy with a complementing sweetness.
- A family favorite – my kids ask for this all the time.
- A unique flavor for chicken.
- The spicy Thai sweet chili sauce can be used for other proteins, too.
- You can completely change it to a low-carb recipe.
Are Thai Sweet Chili Wings Low-Carb?
Yes, Thai sweet chili wings can be low-carb, but honey isn’t typically low-carb-friendly. You can also check my article on Carbs in Chicken Wings for in-depth information—it’s always good to make informed choices when it comes to our food, right?
This recipe originated when my website focused on gluten-free and paleo styles. To avoid blood sugar spikes, check out the low-carb alternatives below.
Thai Sweet Chili Wings Ingredient List
Here is a list of the ingredients you need to make Thai sweet chili wings:
For the wings
- 30 wings (cut into drums and flats)
- 2 tablespoons granulated garlic
- 1 tablespoon granulated onion
- 1 teaspoon kosher salt
- 1 tablespoon olive oil
- ¼ teaspoon cayenne
- ¼ teaspoon fresh cracked black pepper
For the spicy Thai sweet chili sauce
- ½ cup cider vinegar
- ½ teaspoon kosher salt
- ¼ cup Fresno chilis, seeded and roughly chopped (about 2)
- ¼ cup raw honey
- 3-4 cranks of fresh cracked pepper
- 2 cloves garlic, peeled and roughly chopped
- 2 teaspoons fresh ginger, peeled and roughly chopped (about 1 thumb)
- 2 teaspoons arrowroot, plus ¼ cup water for the slurry
- 1 tablespoon fish sauce
Ingredient Substitutions
Here are some simple alternatives you can use for the ingredients in this Thai chili wings recipe:
- Granulated garlic: Use 1 ½ tablespoons of powdered garlic.
- Granulated onion: Use 2 teaspoons of powdered onion.
- Cayenne: Use ground chipotle, chili flakes, or chili powder for less heat.
- Olive oil: Use avocado oil or even coconut oil.
- Apple cider vinegar: Use red wine vinegar. Other vinegars don’t taste right.
- Fresh ginger: Use store-bought jarred minced ginger.
- Fresno chilis: Use jalapeños for more heat level or poblanos for less heat.
- Raw honey: For a low-carb version, mix ¼ cup sugar-free maple syrup or sugar-free honey substitute with 2 tablespoons powdered erythritol or monk fruit sweetener, and ¼ teaspoon xanthan gum (to thicken). Use this mix instead of the honey.
- Fish sauce: Use coconut amino, gluten-free soy sauce, or tamari.
- Arrowroot: Use cornstarch or other thickening agents. Or for a low-carb version, skip the arrowroot, and add just ¼ teaspoon xanthan gum into the mix, evenly distributed, and whisk well to avoid clumping.
Additional Ingredients
Want to elevate your Thai sweet chili wings? Add these tasty ingredients that pair perfectly with the main flavors:
- Fresh herbs: This recipe loves some freshly chopped cilantro added to it… or parsley will do. Add on some of the greens from some freshly sliced scallions, green onions, or sesame seeds… so good!
- More heat: There are a couple of ways to add more heat to this recipe. I love to add some minced jalapeño as a garnish over these wings. This also adds some freshness to the recipe. You could also add some crushed red pepper flakes to really increase the heat output, but be careful; either of these suggestions can make things really spicy!
- Sauces: Make some additional hot sauce for dipping these crispy wings (my kids can’t get enough of it), or you could cool things off with my homemade ranch dressing.
Note: These ingredients are optional, you can use them to change the flavor of the wings as per your liking.
Cooking Tools Required
Here is a list of cooking tools required for the Thai sweet chili wings recipe:
- Large bowl
- Baking sheet
- Parchment paper or silicone baking mat
- Small saucepan
- Medium bowl
- Tongs
- Knife
- Cutting board
How to Make Thai Sweet Chili Wings: Complete Cooking Guide
Cooking Method
- Baking
Preparation Steps
- Gather all the tools and ingredients for this recipe.
- Cut wings into drums and flats.
- Peel and roughly chop garlic and ginger.
- Seed and roughly chop Fresno chilis.
- Make a slurry by mixing the arrowroot powder with the water.
Cooking Instructions
Let’s cook the wings!
- Preheat your oven to 250°F (120°C).
- In a bowl, add the wings, seasonings, and olive oil. With a rubber spatula, mix until the wings are nicely coated.
- Place the wings, skin side up, in a single layer on a foil covered baking sheet.
- Put in the oven for 30 minutes.
- After 30 minutes, increase the oven temp to 450°F (230°C). Cook for another 30 minutes.
- The wings should have nice, crispy skin now. Remove from the oven and set aside.
For the spicy Thai sweet chili sauce
- While the wings are cooking, let’s make the sweet chili wing sauce.
- Add the garlic, ginger, chilis, honey (or low-carb alternative), and fish sauce to a mini-prep or food processor. Blitz until it is chopped really well.
- Add the garlic-ginger mixture to a small saucepan over medium heat.
- Add in the cider vinegar and stir. When it starts to bubble a little bit, add in the arrowroot slurry (or the xanthan gum for low-carb.)
- Mix well and add in the salt and pepper. Continue to stir consistently for 6-8 minutes.
- Remove from the heat and set aside to cool until the wings are cooked.
Bring it all together
- Add some of the Thai chili wing sauce to the bottom of a clean mixing bowl.
- Toss in some wings and stir around with a rubber spatula to coat in the sticky sauce.
- Serve immediately and happy eating!
Step 1: Add the garlic, ginger, chilis, honey (or low-carb alternative), and fish sauce to a mini-prep or food processor. Blitz until it is chopped well.
Step 2: In a bowl, add the wings, seasonings, and olive oil. With a rubber spatula, mix until the wings are nicely coated.
Step 3: Place the wings, skin side up, in a single layer on a foil-covered baking sheet. Bake at 250°F (120°C) for 30 minutes, then increase the temperature to 450°F (230°C) and cook for another 30 minutes.
💡 My Pro Tip
Ginger is a fantastic ingredient, but its fibrous nature can pose challenges if you want grated ginger. Grating ginger often clogs up the grater’s openings, making it difficult to use. A useful tip is to peel and mince the ginger, then toss it into a food processor. This method chops the ginger finely and works wonderfully in most recipes.
Alternatively, minced ginger from grocery stores is a convenient option, though it may lack the maximum flavor and fresh taste of freshly prepared ginger.
⏲️ Time-Saving Tips
- Pre-cut wings into drums and flats before cooking.
- Prepare the spicy Thai sweet chili sauce a day ahead.
- Peel and chop garlic and ginger ahead of time.
- Make some extra sauce and use it as a topping for other meats including pork, beef, and fish.
What to Serve with Thai Sweet Chili Wings?
Enhance your sweet chili wings with these delicious recipes:
- Cucumber Feta Salad: The refreshing crunch of cucumber combined with tangy feta cheese provides a perfect contrast to the spicy flavor of the sweet Asian chili wings and makes a great weeknight dinner.
- Grilled Asparagus: Tender, smoky, grilled asparagus spears add a savory dimension that complements the bold flavors of the sweet chili chicken wings, creating a balanced and satisfying meal.
- Cauliflower Potato Salad: This lighter version of potato salad, featuring cauliflower for added crunch and a creamy dressing, pairs beautifully with the spicy glaze of the hot wings, offering a refreshing and nutritious side dish.
- Thai Red Curry Soup: Warm up your meal with a bowl of Thai red curry soup, infused with coconut milk and aromatic spices. Its rich and creamy texture provides a comforting contrast to the baked wings, making for a complete and satisfying dining experience.
- French Haricots Verts: These delicate French green beans, lightly steamed or sautéed to retain their crispness, add a touch of sophistication and freshness to the Asian-style chicken wings, rounding out the meal beautifully.
Storage, Reheating and Freezing Instructions
Storage Tips
Store in the fridge for up to a week in an airtight container.
Freezing Tips
These delicious chicken wings can be frozen for up to a month in a freezer-safe container. Defrost in the fridge overnight and reheat using the methods above.
Reheating Tips
Reheat in an oven at 350°F (180°C), until warmed through. If you’re using the oven, I suggest having some extra Thai chili sauce available as they tend to dry out. Alternatively, microwave sweet red chili wings on medium power for 3-5 minutes or until heated through. Because of the nature of the sauce, reheating in a pan is not suggested as they tend to burn well before heating through.
Recipe Conclusion
WOW, ARE THESE GOOD! The rub on the Thai Sweet Chili Wings at the beginning really matches so perfectly with the sweet heat from the sweet chili sauce. At first, I thought that the dipping sauce was going to be way too hot (spicy) for my family to enjoy. But when the crispy chicken wings are coated with the spicy chili sauce, they just balance out to a mouth warming delicious bite. Out of the 30 wings that were made, I think that my kids ate about half! Just so good.
You can make a bunch of sweet chili wings sauce recipes. I wouldn’t keep it for more than a week to ten days in the fridge but you can put it on chicken, pork or fish. Caroline has put sauces like this over a plain goat cheese log as a delicious appetizer at a lot of parties in the past as well. It’s got such a great balance of flavors — get creative with it!
You can join in the conversation and see more pictures and stuff on Facebook and Instagram. Let’s explore food together.
More Wings Recipes to Try
Craving more chicken wing recipes? Check out these:
FAQs
Thai chili peppers are very spicy, ranging from 50,000 to 100,000 Scoville Heat Units.
Thai chili sauce is generally savory and spicy, while sweet Thai chili sauce has added sweetness, balancing heat with sugar and sometimes tangy flavors like vinegar.
Yes, wings generally require a longer cooking time compared to smaller cuts of meat or poultry due to their thicker texture and bone-in structure.
Thai Sweet Chili Wings
Ingredients
For the wings
- 30 wings cut into drums and flats
- 2 tablespoons granulated garlic
- 1 tablespoon granulated onion
- 1 teaspoon kosher salt
- 1 tablespoon olive oil
- ¼ teaspoon cayenne
- ¼ teaspoon fresh cracked black pepper
For the spicy Thai sweet chili sauce
- ½ cup cider vinegar
- ½ teaspoon kosher salt
- ¼ cup Fresno chilis seeded and roughly chopped (about 2)
- ¼ cup raw honey
- 3-4 cranks of fresh cracked pepper
- 2 cloves garlic peeled and roughly chopped
- 2 teaspoons fresh ginger peeled and roughly chopped (about 1 thumb)
- 2 teaspoons arrowroot plus ¼ cup water for the slurry
- 1 tablespoon fish sauce
Instructions
Preparation Steps
- Gather all the tools and ingredients for this recipe.
- Cut wings into drums and flats.
- Peel and roughly chop garlic and ginger.
- Seed and roughly chop Fresno chilis.
- Make a slurry by mixing the arrowroot powder with the water.
Cooking Instructions
Let's cook the wings!
- Preheat your oven to 250°F (120°C).
- In a bowl, add the wings, seasonings, and olive oil. With a rubber spatula, mix until the wings are nicely coated.
- Place the wings, skin side up, in a single layer on a foil covered baking sheet.
- Put in the oven for 30 minutes.
- After 30 minutes, increase the oven temp to 450°F (230°C). Cook for another 30 minutes.
- The wings should have nice, crispy skin now. Remove from the oven and set aside.
For the spicy Thai sweet chili sauce
- While the wings are cooking, let's make the sweet chili wing sauce.
- Add the garlic, ginger, chilis, honey (or low-carb alternative), and fish sauce to a mini-prep or food processor. Blitz until it is chopped really well.
- Add the garlic-ginger mixture to a small saucepan over medium heat.
- Add in the cider vinegar and stir. When it starts to bubble a little bit, add in the arrowroot slurry (or the xanthan gum for low-carb.)
- Mix well and add in the salt and pepper. Continue to stir consistently for 6-8 minutes.
- Remove from the heat and set aside to cool until the wings are cooked.
Bring it all together
- Add some of the Thai chili wing sauce to the bottom of a clean mixing bowl.
- Toss in some wings and stir around with a rubber spatula to coat in the sticky sauce.
- Serve immediately and happy eating!
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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11 Responses
I wonder if you could make a big batch and freeze this sauce and use at a later date…
Hi Steph:
I would assume that you could freeze the sauce and reheat at a future point pretty easily. I’m not sure I would cook the wings, coat and then freeze the cooked, dressed wings. Most likely just the sauce and coat on freshly cooked wings. Hope this helps.
Thank you for writing and happy cooking!
Scott
I made these for my wife (she loves sweet chili sauce) yesterday. All I can say is INCREDIBLE. So tasty. These have made it into our permanent wing rotation!
Hey JD:
Great to hear that! We have wings in our house all the time – so variety is crucial.
Thank you for sharing.
Take care,
Scott
Loved the crispy texture and the flavorful sauce! What would be a refreshing salad to serve with these to cut through the sweetness?