Thai Sticky Chicken Wings

Thai Sticky Chicken Wings are double- battered and fried crispy, drenched in a sticky, sweet and spicy Asian orange sauce. Serve these sticky and crunchy wings at your next dinner party or for an easy weeknight meal!

Looking for more appetizer ideas? This Baked Seafood Dip, Nacho Charcuterie Board or these Southwestern Egg Rolls!

Jump to:

• THAI STICKY CHICKEN WINGS
• WHY WE LOVE STICKY WINGS
• THAI STICKY CHICKEN WING INGREDIENTS
• GARNISHMENTS
• HOW TO PREPARE THAI STICKY CHICKEN WINGS
• THE BEST OIL FOR FRYING CHICKEN
• FAQ
• TIPS AND TRICKS FOR BEST RESULTS
• I HOPE YOU ENJOY THIS THAI STICKY CHICKEN WINGS RECIPE
• Thai Sticky Chicken Wings

THAI STICKY CHICKEN WINGS

Chicken wings are one of the most classic party appetizers and overall appetizer. If wings aren't on the menu or on the serving table, what are we serving? Just kidding (sort of).

Consequently, some of the most popular flavors are buffalo, barbeque, lemon and pepper and asian flavored wings. To emphasize, these particular wings have notes of Thai chili sauce, hints of fresh orange juice and enough spice to make your taste buds happy.

This sticky chicken wing sauce is extremely versatile and will pair great with most proteins so save this recipe for not only chicken wings but as a staple sauce in your home. It has certainly become one in my home!

WHY WE LOVE STICKY WINGS

This fried wings recipe is approachable for any at-home cook and comes together fairly quickly. First, there's a flour and cornstarch mix that in fact provides the crispy and crunchy coating that we love- who's requesting rubbery wings, right?

The sticky chicken wing sauce consists of a few household ingredients that create the sweetest, tangiest yet spiciest asian infused sauce out there.

Lastly topped with fresh green onion, cilantro and sesame seeds creates the most flavorful crunchy wings right in the comfort of your home. Restaurant inspired foods bright right to your dinner table!

THAI STICKY CHICKEN WING INGREDIENTS

Most of these ingredients are more than likely in your pantry, if not, be sure to check your Asian or International aisle at your local grocery store for the sauce ingredients.

Here is what you will need:

STICKY SWEET-HEAT CHILI ORANGE SAUCE

1. Garlic Paste. Freshly minced garlic or garlic paste works great for the sticky chicken wing sauce. I prefer garlic paste as it dissolves perfectly into the sauce but use what you have on hand!
2. Ginger Paste. As mentioned above, fresh and minced works great! For this sauce the paste does work better if you are looking for a smooth sauce consistency.
3. Sesame Oil. This ingredient provides a rich smoky flavor that pairs perfectly with the other ingredients in this sticky sauce.
4. Sweet Chili Sauce. The base for this sauce. You will find this popular sauce at any grocery store. This popular sauce is good on its own and perfect for dipping pleasure!
5. Red Garlic Chili Paste. This is what provides the spicy flavor so if you don't want the spice, skip this ingredient but I encourage you not to. 🙂
6. Gochujang. Adds a bit of spice as well, also makes the sauce a bit "gritty" in taste and texture with an earthy finish.
7. Soy Sauce. An Asian sauce is incomplete without soy sauce. This salty component brings all the flavors together.
8. Orange Juice. To help balance the salty and spiciness of the sauce, fresh orange juice provides a rich, sweet finish and aides in helping the sauce to become thick, sweet and sticky!

CHICKEN WING INGREDIENTS

1. Chicken Wings. Frozen party wings or fresh work perfect for this recipe.
2. Flour. All purpose is what you will need.
3. Corn Starch. The "secret" ingredients that makes the wings extra crispy!
4. Season All. The chicken wings will need little seasoning since the sticky chicken wing sauce.
5. Oil. Needed to fry the chicken wings, continue reading to learn the best frying oils to use for this recipe!

GARNISHMENTS

1. Green Onion. Provides a great onion crunch and flavor to the wings, pairs perfectly with the sauce.
2. Cilantro. Provides a nutty flavor that also pairs well with the sticky chicken wings.
3. Sesame Seeds. An Asian style recipe is incomplete without this ingredient!

HOW TO PREPARE THAI STICKY CHICKEN WINGS

CHICKEN WING PREP

First, begin by allowing the chicken wings to be brought to room temperature. Then, pat the chicken wings dry with a paper towel and set aside. 

Next, season the chicken wings with your favorite season all style seasoning blend. Be careful not to over season, as the sauce will be the main component for this recipe.

Now, on a large plate, mix flour, corn starch and remaining season all. Lastly, coat the chicken wings with the flour mixture and place on a rack. Set aside until later use.

FRYING CHICKEN WINGS

Depending on your frying method, adjust the amount of oil based on the size of the pan. There should be enough oil to completely immerse the wings in oil. 

Fry chicken wings on high heat (375 degrees fahrenheit) for 10 minutes or until chicken is crispy, golden and cooked through. Place cooked chicken wings on a rack to rest for 5-10 minutes. 

STICKY SWEET-HEAT CHILI ORANGE SAUCE

1. In a large bowl, combine garlic, ginger, sesame oil, sweet chili sauce, red garlic chili paste, soy sauce, and the juice of half an orange. Set aside.
2. Take the bowl of sauce and toss cooked wings into sauce. 
3. Plate wings and top with sesame seeds, green onion and cilantro and enjoy!

THE BEST OIL FOR FRYING CHICKEN

It is best to fry chicken in an oil with a high smoke point to clarify, these oils work best:

• Vegetable Oil
• Peanut Oil
• Canola Oil
• Coconut Oil
• Oil Blend

And if you're wanting to stay away from frying the wings, air fry or bake your wings according to cooking method and temperature!

FAQ

DO I HAVE TO USE CORNSTARCH AND THE FLOUR?

No, you do not have to batter the wings but I strongly suggest giving it a try. In detail, if you prefer crispy not rubbery wings, coating them will create an extremely crunchy texture.

DOES THE STICKY SAUCE HAVE TO BE COOKED?

This sauce comes together in minutes and doesn't have to be heated. With this in mind, utilize a medium sized bowl and combine garlic, ginger, sesame oil, red garlic chili paste, soy sauce and fresh orange juice.

Whisk the sauce until thoroughly combined and set aside.

CAN I BAKE OR AIR FRY THE CHICKEN WINGS?

You certainly can. The most important component of this recipe is by far the sticky sweet-heat chili sauce.

With that in mind, prepare the chicken wings according to how you'd like and be sure to toss in this delicious sauce!

TIPS AND TRICKS FOR BEST RESULTS

1. Allow the chicken to rest and come to room temperature before frying. Frying cold chicken will lower the temperature of the oil.
2. Be sure to purchase the appropriate type of cooking oil!
3. Thoroughly pat the wings dry before seasoning and prepping them.
4. Ensure the oil is at the right temperature before frying (375 degrees fahrenheit)
5. Allow cooked chicken to dry on a cooling rack for at least five minutes. Do not place on a paper towel, this will make the crust immediately soggy.
6. Serve fresh and hot for best results.

I HOPE YOU ENJOY THIS THAI STICKY CHICKEN WINGS RECIPE

If you try this recipe, I'd love to see it! Share it with me on Facebook, Instagram, TikTok or Pinterest.