Thai Chicken Wings Recipe
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Thai chicken wings recipe packed with the authentic taste of lemongrass, kaffir lime leaves, palm sugar, and soy sauce. These grilled wings are so delicious, healthy, and easy-to-make. They’re the perfect appetizer, but can be also be served for dinner with rice.
Can’t get enough of Thai wings? Try my saucy coke chicken wings now!
Authentic Thai chicken wings recipe
These are the best marinated Thai chicken wings you’ll ever find. The marinade is a mix of herbs and spices that are signature to Thai cuisine. It’s the real deal, echoing the flavors you’d find at Thai street food markets.
My inspiration comes from a local food stall in my rural village famous for its gai yang. These Thai-style chicken wings balance the iconic flavors of sweet, sour, and salty that Thai food is all about.
Grilling meat is embedded deep in my roots. I was born in Isan, the Northeast of Thailand, where grilled meat is a cultural staple. Isan is known for its extended use of herbs and spices.
In Thai cuisine, we love using traditional ingredients. Fiery chilies, herbs and spices, sauces and seasonings are often combined to achieve a perfect balance of sweet, sour, salty, and spicy. It’s important to know that there’s not one recipe that fits all. Each household has its own recipes passed down through generations, and I think that’s the beauty of Thai food.
Today, I will share with you exactly how you can make the best Thai chicken wings that taste like they came right from a Thai street food stall!
Why try this Thai chicken recipe
- Perfect for meal prep. Marinate them ahead of time and bake them later. They’re so simple and easy, perfect for make ahead.
- Authentic flavor. Made with kaffir lime leaves and lemongrass, these wings taste how you’d get them in Thailand.
- Crowd-pleaser. These are perfect for the family. Enjoy them at family gatherings or have a chill evening at home.
- Isan flavored. Inspired by my Northeastern Thai roots, these grilled wings are traditional and so delish.
Looking for more Thai chicken dishes? Try this flavorful Thai lemongrass chicken recipe, my popular cashew chicken gai pad med mamuang, or this easy Thai fried chicken.
Ingredients
For the exact measurements, please scroll down to the recipe card at the end of this post.
This is an easy Thai chicken wings recipe that calls for simple ingredients of Thai cuisine. At the bottom of the ingredients list, you’ll find tips for cutting the kaffir lime leaves and lemongrass.
- Chicken wings – With a traditional Thai marinade, the chicken is taken to a whole new level of deliciousness.
- Golden mountain sauce – This sauce is a staple in Thai cuisine for its unique umami-rich and salty flavors. Made of fermented soybeans, salt, and sugar.
- Light soy sauce – Light soy sauce is typically used for its salty flavor.
- Dark soy sauce – Dark soy sauce adds a rich flavor to dishes, in addition to giving them a darker color.
- Oyster sauce – This savory sauce is commonly used in marinades and stir-fries.
- Palm sugar – Palm sugar is a natural sweetener with a rich, caramel-like flavor. It’s a healthier option than white sugar.
- Kaffir lime leaves – Kaffir lime leaves are dark green “double leaves” with a citrus and tangy flavor. They’re usually sliced into thin strips, this way the flavor complements the wings without being overwhelming.
- Lemongrass – Lemongrass is a common staple in Thai cuisine, and in this recipe we’re using it for its citrusy flavor and aroma.
- Garlic – Garlic is a key component of many Thai meals for adding a pungent flavor and extra depth.
Cooking instructions
-
Prepare the ingredients
1: Cut kaffir lime leaves into thin strips. Stack several makrut lime leaves on top of each other and roll them tightly. Use a sharp knife to slice the leaves into thin strips.
2: Slice the lemongrass. Remove the top of the lemongrass and an inch of the bottom part with the root. Then, simply remove the outer layers until you reach the inner part. With a sharp knife, slice the lemongrass as thinly as you can.
3: Crush garlic. Use a mortar and pestle to pound the garlic. -
Make the Thai chicken wings marinade
4: Combine sauces and seasonings. Mix the garlic, lemongrass, kaffir lime leaves, golden mountain seasoning sauce, light soy sauce, dark soy sauce, oyster sauce, and palm sugar in a large mixing bowl. Mix until the palm sugar has fully dissolved. Wear a kitchen glove if you have one.
5: Marinate the wings. Add wings and coat each piece. Refrigerate and marinate for at least 4 hours or overnight. -
Bake or grill
For Thai grilled chicken wings: Preheat your grill to medium heat. If you’re using charcoal, cover the coals with ash to prevent burning. Arrange the marinated wings on the grill and cook for about 15 minutes, turning occasionally until cooked through.
For baked Thai chicken wings: Bake in an oven or air fryer. Preheat your oven to 200°C and switch it to grill mode. Lay the wings on a baking sheet and bake for about 5–10 minutes on each side. Preheat your air fryer to 180°C. And cook each side for approx 5–10 minutes.
Tips for the best grilled Thai chicken wings
- Grilling chicken over low to medium heat is key for perfectly grilled wings. This will prevent burning and ensure a crispy skin with well-cooked meat. While the meat is being grilled, you can apply another layer of marinade for extra flavor.
- Marinate for at least several hours or overnight for the best results. The longer the marinade can soak into the meat, the better the flavor.
- Use fresh ingredients. Use fresh lemongrass and kaffir lime leaves if you can. If not, you can find them frozen at most Asian grocery stores.
Kitchen tools
- Meat thermometer (optional)
- Cutting board & chef’s knife
- Measuring spoons & cups
- Air fryer or oven
- Mixing bowl
- Tongs
How to serve
These wings are incredible as an easy snack – game day has never been so appetizing! Serve on their own or with sticky rice.
They’re a favorite at our family gatherings, especially among the children. And, while they might be great on their own, we usually enjoy them as part of a larger meal. These treats are simply amazing with som tum Thai, a spicy papaya salad.
Chicken wings go hand in hand with a dipping sauce, but these are so flavorful that they don’t need any. However, if you do fancy a dip, you can check out this Thai sweet chili sauce or this Thai dipping sauce for chicken.
How to store and reheat
Leftovers of this Thai chicken wings recipe are best kept in an airtight container after they’ve cooled down to room temperature. Transfer the container to the fridge and store for up to 3 days. You can enjoy the leftovers cold or reheat.
Freezing instructions:
- Bag: Place marinated wings in a freezer-friendly bag or container.
- Freeze: Store in the freezer for up to 3 months.
Reheating instructions:
- Microwave: Use 1-minute intervals, checking until heated through.
- Air Fryer: Set to 180°C. Air fry for 5–6 mins until warmed and crisp.
- Oven: Preheat to 175°C (350°F). Spread wings on a baking sheet. Bake 15 mins, turning halfway.
More Thai chicken recipes you’ll love
- Deep-fried chicken drumsticks recipe
- Authentic chicken pad Thai
- Thai garlic pepper chicken
- Hat yai fried chicken
- Pad priew wan – Thai sweet and sour chicken.
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Thai Chicken Wings Recipe
Description
Enjoy these authentic Thai chicken wings, bursting with Thai flavors and baked or grilled to smoky perfection.
Ingredients
Instructions
-
Prepare the ingredients
1: Cut kaffir lime leaves into thin strips. Stack several makrut lime leaves on top of each other and roll them tightly. Use a sharp knife to slice the leaves into thin strips.
2: Slice the lemongrass. Remove the top of the lemongrass and an inch of the bottom part with the root. Then, simply remove the outer layers until you reach the inner part. With a sharp knife, slice the lemongrass as thinly as you can.
3: Crush garlic. Use a mortar and pestle to pound the garlic. -
Make the marinade
4: Combine sauces and seasonings. Mix the garlic, lemongrass, kaffir lime leaves, golden mountain seasoning sauce, light soy sauce, dark soy sauce, oyster sauce, and palm sugar in a large mixing bowl. Mix until the palm sugar has fully dissolved. Wear a kitchen glove if you have one.
5: Marinate the wings. Add wings and coat each piece. Refrigerate and marinate for at least 4 hours or overnight. -
Bake or grill
For Thai grilled chicken wings: Preheat your grill to medium heat. If you're using charcoal, cover the coals with ash to prevent burning. Arrange the marinated wings on the grill and cook for about 15 minutes, turning occasionally until cooked through.
For baked Thai chicken wings: Bake in an oven or air fryer. Preheat your oven to 200°C and switch it to grill mode. Lay the wings on a baking sheet and bake for about 5–10 minutes on each side. Preheat your air fryer to 180°C. And cook each side for approx 5–10 minutes.
Serving Size 2 wings per person
Servings 4
- Amount Per Serving
- Calories 425kcal
- % Daily Value *
- Total Fat 20.4g32%
- Saturated Fat 5.8g29%
- Total Carbohydrate 14.7g5%
- Dietary Fiber 0.1g1%
- Sugars 4.7g
- Protein 46.3g93%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Use the nutrition card in this recipe as a guideline.
- You can use this marinade for drumsticks or other cuts of chicken as well.
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