I am a sucker for a good wing, something about them just gets me all warm and fuzzy! They are the perfect empty slate for anything you can dream up. Our family loves to nibble on wings come game time, Go Steelers, or anytime to be honest. We are impartial to Spicy Buffalo, and Sweet Thai Chili wings in our home. This recipe is a take on a favorite wing at a restaurant we frequent. My kidlets go absolutely crazy for them.
What I love about this recipe is that the wings are baked, and I can control the ingredients and make them a little spicier than our restaurant treat. This can be made with Thai chilies or red jalapenos, or even red pepper flakes to be honest. I like to use the Thai chilies if I can find them at my Asian market, but I will use whatever I can find to be honest, and this sauce just works! One thing I will say, don’t skimp on the Sambal Oelek, it really gives this a kick of spice and flavor and works beautifully in this.
I hope you give this recipe a try, making your own Sweet & Spicy Thai Chili Sauce is super easy and so much better than store-bought!
Sweet & Spicy Thai Chili Wings
The perfect blend of sweet and spicy that gives chicken wings an extra special punch of flavor, perfect for game day or as a crowd pleasing party appetizer!
- I like to use ketchup in this because it helps give it more intense flavor. This isn’t traditional but it does deepen the flavor of this.
Sweet & Spicy Thai Chili Sauce
Makes more than enough for 24 wings.
- 1/2 cup of ketchup
- 1 1/2 tbsp. of grated ginger
- 1 tsp. of Chinese Five spice
- 2 diced and Thai chilies, red jalapenos, or 1/2 tbsp. of red pepper flakes
- zest of one lime
- juice of half a lime
- 1 clove of minced garlic
- 1 1/2 tsp. of Sambal Oelek (ground chili paste)
- 1/4 cup of brown sugar
- 1/2 cup of white sugar
- 1/2 cup of rice wine vinegar
- 1 1/4 cups of water
- 2 tbsp. of corn starch mixed with 2 tbsp. of cold water, this is your slurry for thickening
- Kosher salt and cracked black pepper to taste
For the Sweet & Spicy Thai Chili Sauce
In a large saucepan, combine all ingredients except chicken wings, and your slurry mix. Mix well to combine all ingredients. Let cook for five minutes or until mixture begins to boil, add in slurry to thicken sauce, let cook another five minutes or until thickened. Let cool, and use with wings, or store in air tight container in refrigerator for later use. Keeps for one week in refrigerator.
- 24 chicken wings cut in half without wing tips (save for use in making homemade chicken stock or discard)
- 1 tsp. of Chinese Five Spice
- 1 tsp. of garlic powder
- 2 tsp. of Sriracha seasoning, or use paprika if you do not have or can’t find
- Kosher salt or cracked black pepper to taste
- Evoo (Extra Virgin Olive Oil)
- chopped peanuts and cilantro if using (optional)
- lime wedges if using (optional)
- Use a paper towel to dry off wings. Let sit at room temperature for at least 20 minutes. Preheat oven to 425°
- Combine dry ingredients to make a rub, mix well, add in some EVOO, and toss wings well. Lay out in a single layer on a baking sheet. Bake 30-40 minutes depending on size of wings. Remove from oven when crisp, and baked through.
- Remove from sheet and toss in a bowl with Sweet & Spicy Thai Chili Sauce, top with chopped peanuts and cilantro. Serve with lime wedges if desired. Devour!