Our Baked Thai Chili Sesame Chicken Wings are flat-out hard to stop eating when sweet and spicy sauce clings to every crispy bite.
I’m not sure if it is the texture of the wing or the flavor of the sauce I love more or the symbiotic sensation of their perfect union, but love them I do.
Based on the sheer number of chicken wing recipes and numerous wing places with a cult following, it is safe to assume I am not alone in this.
It’s the Homemade Thai Chili Sesame Sauce too
This particular recipe left me a bit embarrassed by the pile of bones that quickly replaced the garlic and chili studded wingettes on my plate, while my husband was only halfway through his.
I set a plate in front of our daughter mentioning the sauce was not her favorite Mae Ploy, it was my new homemade Thai chili sesame sauce.
Skeptical, she muttered something about me leaving well enough alone … then all I heard was finger licking sounds, followed by, “Okay, this one’s a keeper.” In short order, she too sat with a pile of bones.
Buy whole chicken wings instead of party wings
Party wings are wing parts already separated into wingettes and drumettes, without the wing tips. This is definitely the quick and easy route if you’re making several trays of wings for a party. However, fresh whole wings are simple to separate and can be prepped and frozen well in advance of when you need them.
Three reasons to prep your own party wings:
- Wing tips make great stock! I keep a bag in my freezer of chicken backs, wing tips, and bones for making homemade stock. Using those wing tips helps add the collagen I’m looking for in stock. Bonus.
- Whole wings will have more of the breast meat at the top of the drummette since they aren’t trimmed as closely.
- Spend less! Make those two joint cuts yourself and save up to a dollar per pound.
No special coatings or fussy technique required for great wings
Roasted chicken skin needs little help to be delicious. Baked in the oven with freshly ground sea salt, black pepper, and smoked paprika is all it takes—you don’t even have to be neat about it, they don’t care.
ADDED BONUS => Baked chicken wings are better-for-you wings because there’s no need for added oil.
While the wings bake, there is plenty of time to make the chili sauce and prep a plate of fresh vegetables. The sauce can also be made ahead and refrigerated for up to 1 week.
Then, right before you sink your teeth into the crisp, sweetly-spiced Thai Chili Sesame Chicken Wings shower them with freshly squeezed lime for a heavenly finish. The lime finish is truly is a step you do not want to miss!
Try the sauce on Grilled Shrimp too!
Thai Chili Sesame Chicken Wings
- 12 whole chicken wings , or 24 party wings, drumettes & wingettes separated
- 2 teaspoons sea salt
- 2 teaspoons freshly ground pepper
- 3 teaspoons smoked paprika
- Preheat convection oven to 350°F or regular bake to 400°F.
- Spread chicken wing pieces out on a cutting board or baking sheet. Sprinkle with salt, pepper, and paprika on both sides. Transfer wings to a parchment lined rimmed baking sheet, being sure to leave space between each piece and not overcrowd the pan.
Bake for about 20 minutes and turn over. Continue to bake 20-30 more minutes, or until wings are well browned on both sides (this will depend on size of wings and oven).
- While wings are baking, mix the honey, rice vinegar, fish sauce, sherry, chili sauce, and garlic in a saucepan and bring to a boil over med-high heat. Once boiling, reduce heat and simmer for about 10 minutes to reduce and concentrate the sauce.
- Stir in cornstarch mixture and continue to simmer on low a couple of minutes until sauce thickens. Stir in 1 teaspoon sesame seeds.
- Remove from heat and set aside until chicken is done. The seasoning can be adjusted at this point--adding more chili sauce for spice or more honey for sweetness.
- Once the wings are golden and crispy, remove from oven. Using tongs, dip each wing into the sauce and transfer to a clean parchment-lined pan until all the wings have been well coated with the sauce.
- Sprinkle each wing with sesame seeds and return to the oven for 2-3 minutes.
- Serve wings with extra sauce for dipping and lime wedges to squeeze over the wings just before eating.
- Recipe makes enough sauce for the wings and extra to pass at the table.
- Sauce can be made ahead and refrigerated for up to 1 week.
- Convection bake will allow for more even browning and less turning during the baking process, but either baking method works fine.
More Thai Style Recipes:
Grilled Thai Chili Sesame Shrimp
Pad Thai with Beef Recipe and Red Boat Fish Sauce
Pad Thai with Shrimp: Easy Weeknight Recipe
Spicy Thai-Style Pineapple Wraps
Thai Peanut Sauce
Thai Cocktail Sauce for Seafood
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