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Sweet Thai Chili Wings Recipe

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This sweet Thai chili wings recipe is the best appetizer for any gathering, with crispy wings tossed in an irresistibly sticky sauce. They’re super easy to make with a simple tempura flour batter for the crispiest skin.

Sweet Thai chili wings garnished with sesame seeds and green onions.

Thai chicken wings are always a favorite at parties, and there are plenty of variations. My top picks include crispy kai tod and authentic marinated gai yang.

These sweet chili wings? Absolute winners – no need for takeout. Drizzle them with even more Thai sweet chili sauce or have them as they come, they’re the perfect mix of sweet and spicy.

What are sweet chili wings

Sweet chili wings are crispy chicken wings coated in batter, deep-fried, and then tossed in a sweet and spicy chili sauce. They’re hot and sweet, perfect as a snack or appetizer for parties.

Sweet Thai chili wings

I think I’ve cracked the code to the tastiest sticky wings – they’re easily the best I’ve ever created!

These wings are coated in an easy batter of tempura flour and once they hit the fryer their skin becomes insanely crispy and crunchy.

Sweet Thai chili wings close-up.

If you’re not a fan of frying, I got you. Just toss them with a bit of baking powder and a pinch of salt. Then, slide them into the oven or put them in the air fryer, and you’ve got baked Thai chili wings that skip the oil but keep the crunch.

But hey, I’ve yet to come across oven-baked wings in Thailand. Thai people LOVE fried snacks like fried bananas and Hat Yai fried chicken. So, in this spicy Thai recipe, let’s embrace the fryer to keep it real.

The best thing about them is that they are covered in the most delicious Thai sweet chili glaze you’ll ever taste. It’s the perfect mix of sweet and spicy, adjustable to your taste.

You should definitely make a big batch at once because they’ll disappear in minutes!

Ingredients

Ingredients can be sourced at Asian grocery stores and Asian markets.
The exact measurements are in the recipe card at the end of this post.


Ingredients for sweet Thai chili wings labeled: chicken wings, oyster sauce, natural cane sugar, tempura flour, fish sauce, white vinegar, water, garlic, rosdee seasoning powder.

Chicken wings batter

  • Chicken wings – You can use whole chicken wings or opt for pre-cut wings.
  • Rosdee seasoning powder – This is a popular Thai seasoning powder. It’s a mix of salt, sugar, and spices that enhances the flavors of the chicken. You can find it at Asian grocery stores, Asian markets, or Amazon.
  • Tempura flour – Tempura flour is essential for a light and crispy batter that clings to the wings, which makes them golden and crunchy once fried.
  • Ice-cold water – This gets mixed into the batter to prevent the formation of gluten, resulting in a lighter, crispier coating for the wings.
  • Oil – Use a neutral oil with high smoke point, like canola oil or vegetable oil.

Sweet chili wings sauce

  • Prik chi fa – This is a type of Thai chili pepper that adds a mild heat, red color, and lots of chili flavor.
  • Fresh chili peppers (optional) – Feel free to add more or less fresh chili peppers to taste. I used Thai Jinda chilies, but you can use a mild type if you prefer, or bird’s eye chilies for an even spicier sauce.
  • Natural cane sugar
  • Oyster sauce
  • Fish sauce
  • Water
  • Garlic

How to make sweet Thai chili wings

Chilies in a food processor before and after.

Step 1: In a food processor, blend garlic, water, prik chi fa chili (with seeds removed), and optionally some extra fresh chili peppers until smooth.

Tempura flour batter in a clear bowl.

Step 2: In a mixing bowl, combine tempura flour and rosdee seasoning powder. Slowly add ice-cold water, stirring continuously. Once mixed, let it sit for 15 minutes.

Chicken wings in batter.

Step 3: Coat the chicken wings evenly in the batter.

Chicken wings frying in oil.

Step 4: Heat oil in a wok or deep fryer to 350°F (175°C). Fry the wings until they are crispy and golden, about 10–12 minutes. Make sure to turn them occasionally for even cooking.

Fried chicken wings in a colander.

Step 5: Take the wings out of the oil and let the excess oil drain off by placing them in a colander or on paper towels.

Sweet Thai chili sauce cooking in a pan.

Step 6: Over low heat, combine the chili paste from step 1, sugar, fish sauce, and oyster sauce in a pan or pot. Stir until the sugar has dissolved and the sauce thickens slightly.

Thai sweet chili wings ready in a wok.

Step 7: Add the crispy wings into the sauce. Toss them well to ensure they’re completely coated. Serve immediately while they’re still crispy. If desired, garnish with chopped green onions, sesame seeds, or coriander.

Kitchenware

  • Deep fryer or large wok for frying or baking sheet with wire rack for baking
  • Saucepan or pot for making the sweet chili sauce
  • Paper towels for draining excess oil
  • Measuring spoons and cups
  • Mixing bowl for the batter
  • Kitchen tongs for flipping

Sweet chili chicken serving suggestions

In Thailand, we love pairing sweet Thai chili chicken wings with spicy salads, like som tum tam or a crisp long bean salad. I think spicy Thai chili wings and Thai sticky rice is a perfect match, it helps balance the spicy-sweet flavors and is great for scooping up extra sauce. Steamed rice is a good alternative if you don’t have sticky rice.

If spicy food isn’t a daily thing, try cooling down with a refreshing Thai tea.

Thai wings sauce

These wings are so saucy, you won’t need any sauce! If you absolutely want to make a dipping sauce, in my collection of Thai sauce recipes you can choose from options like Thai sweet chili sauce (nam jim gai), a spicy Thai hot sauce, or a tasty Thai dipping sauce for chicken.

Spicy fried chicken leftovers

Storing: Store leftover Thai chili chicken wings in an airtight container in your fridge. You can keep it for up to 3 days. Note that the chicken will lose its crunch after storing.

Reheating: Warm up the chicken in the oven at 375°F (190°C) until it’s hot.

Frequently asked questions

Are Thai chili wings spicy?

Yes, Thai chili wings are spicy since they’re made with chili peppers. The heat level can be adjusted to your taste.

What does Thai sweet chili wings taste like?

Thai sweet chili wings are crispy and crunchy, coated in a sweet and spicy glaze.

Is this recipe gluten-free?

No, this recipe isn’t gluten-free because it uses tempura flour, which contains gluten.

Thai chicken recipes

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Sweet Thai Chili Wings Recipe

Sweet Thai chili wings garnished with sesame seeds and green onions.
An easy sweet Thai chili wings recipe, perfect as a crispy snack or appetizer. These can be served with or without a dipping sauce, with or with rice.
Praew
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 15 minutes
Total Time 40 minutes
Cuisine Thai
Course Appetizer, Snack
Serving Size 3 people

Ingredients

CHICKEN WINGS BATTER

  • 1/2 cup tempura flour
  • 1 teaspoon rosdee seasoning powder
  • 1/2 cup ice-cold water
  • 18 ounces chicken wings
  • oil for frying

SWEET CHILI WINGS SAUCE

  • 1/4 cup water
  • 2 prik chi fa seeds removed, see notes
  • 2 fresh chili peppers optional, see notes
  • 1 clove garlic
  • 2 tablespoons natural cane sugar
  • 1/2 tablespoon fish sauce
  • 1.5 tablespoon oyster sauce

Instructions

  • In a food processor, blend garlic, water, prik chi fa chili (with seeds removed), and optionally some extra fresh chili peppers until smooth.
  • In a mixing bowl, combine tempura flour and rosdee seasoning powder. Slowly add ice-cold water, stirring continuously. Once mixed, let it sit for 15 minutes.
  • Coat the chicken wings evenly in the batter.
  • Heat oil in a wok or deep fryer to 350°F (175°C). Fry the wings until they are crispy and golden, about 10–12 minutes. Make sure to turn them occasionally for even cooking.
  • Take the wings out of the oil and let the excess oil drain off by placing them in a colander or on paper towels.
  • Over low heat, combine the chili paste from step 1, sugar, fish sauce, and oyster sauce in a pan or pot. Stir until the sugar has dissolved and the sauce thickens slightly.
  • Add the crispy wings into the sauce. Toss them well to ensure they’re completely coated. Serve immediately while they’re still crispy. If desired, garnish with chopped green onions, sesame seeds, or coriander.

Notes

  • Use the nutrition card in this recipe as a guideline.
  • Prik chi fa - This is a type of Thai chili pepper that adds a mild heat, red color, and lots of chili flavor.
  • Fresh chili peppers - Feel free to add more or less fresh chili peppers to taste. I used Thai Jinda chilies, but you can use a mild type if you prefer, or bird's eye chilies for an even spicier sauce.

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