Chicken wings with Thai Chili Sesame Sauce served on a white plate with lime wedges.
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5 from 19 votes

Thai Chili Sesame Chicken Wings

Oven baked crisp wings sweetly-spiced with Thai flavors of chili and garlic accented with fresh lime and sesame seeds.
Prep Time10 mins
Cook Time50 mins
Course: Appetizer
Cuisine: Thai
Servings: 3 servings
Calories: 240kcal
Author: Judy Purcell


  • 12 whole chicken wings , or 24 party wings, drumettes & wingettes separated
  • 2 teaspoons sea salt
  • 2 teaspoons freshly ground pepper
  • 3 teaspoons smoked paprika

For the sauce:

  • 1/2 cup honey
  • 1/4 cup rice vinegar
  • 2 tablespoons fish sauce
  • 2 tablespoons dry sherry
  • 1 1/2 tablespoons chili garlic sauce
  • 4 cloves garlic , minced
  • 1 1/2 tablespoons organic cornstarch , or arrowroot, dissolved in 1/4 cup water
  • 1 teaspoon sesame seeds , plus more for sprinkling
  • lime wedges


  • 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.


Calories: 240kcal | Carbohydrates: 56g | Protein: 2g | Fat: 1g | Cholesterol: 3mg | Sodium: 2918mg | Potassium: 143mg | Fiber: 1g | Sugar: 48g | Vitamin A: 985IU | Vitamin C: 1.6mg | Calcium: 33mg | Iron: 1mg