Thai Chicken Wings Recipe
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This grilled Thai chicken wings recipe delivers juicy meat, crispy skin, and tons of flavor. Made with the best marinade using lemongrass, kaffir lime leaves, and traditional Thai seasonings.
About this recipe
One of my favorite foods on earth is chicken straight off the grill. If you’ve ever traveled to Thailand and had the chance to try street food–style Thai chicken, you know exactly what I mean.
I made this recipe so you can recreate that authentic flavor at home. It’s exactly how I grill wings myself.
The flavor is fragrant and savory, with lemongrass and kaffir lime leaves giving the wings that unmistakable Thai aroma. Once they hit the BBQ, the skin turns lightly smoky and irresistible.
If you usually go for crispy options like fried chicken or something sticky like sweet chili wings, this grilled version is a lighter change but still packed with bold flavor.
What you’ll love about this recipe
Praew ♡
Learn Thai cooking step by step
My cookbook is a combination of authentic Thai recipes and Western dishes cooked with Thai flavors and ingredients. It’s a great starting point if you’re new to Thai cooking or want to cook it more often.
Ingredient notes & substitutes
You can find everything at Asian grocery stores or markets. See the recipe card for the exact measurements
- Chicken: My Thai chicken wings marinade works with whole wings, drumettes, or wingettes, and can also be used for other chicken cuts if needed.
- Golden mountain sauce: A classic Thai seasoning sauce similar to soy sauce, adding savory depth and a distinct umami flavor typical of Thai grilled meats. Available at Asian grocery stores or Amazon.
- Light soy sauce: Provides saltiness and seasoning.
- Dark soy sauce: Thicker and slightly sweeter than light soy sauce, mainly used for color and deeper flavor rather than salt.
- Oyster sauce: Adds savory richness with a mild sweetness that helps round out the Thai marinade. I recommend the Maekrua brand.
- Palm sugar: Balances the salty sauces with a gentle caramel-like sweetness that’s distinct from brown or white sugar.
- Kaffir lime leaves: Bring a fresh citrus aroma; slice finely so the flavor perfumes the wings without overpowering them.
- Lemongrass: Adds a bright, lemony aroma; use the tender lower part of the stalk and chop it finely for best flavor.
- Garlic: Gives the marinade its savory backbone and deepens the overall flavor when grilled.
How to grill chicken wings
Chicken wings usually take 18–22 minutes on a grill over medium heat (180–200°C / 350–400°F). Turn them every few minutes so the skin renders evenly, then finish briefly over direct heat for crisp skin.
- Slice the makrut lime leaves. Stack the makrut lime leaves, roll them tightly, and slice into very thin strips using a sharp knife.
- Prepare the lemongrass. Trim off the top and the root end of the lemongrass. Peel away the tough outer layers, then finely slice the tender inner stalk.
- Crush the garlic. Use a mortar and pestle to crush the garlic into a rough paste.
- Make the marinade. In a large bowl, combine the garlic, lemongrass, makrut lime leaves, golden mountain sauce, light soy sauce, dark soy sauce, oyster sauce, and palm sugar. Mix until the palm sugar fully dissolves.
- Marinate the wings. Add the chicken wings and coat them well with the marinade. Cover and refrigerate for at least 4 hours, or overnight for best flavor.
- Grill the chicken wings. Preheat the grill to medium heat. For charcoal, wait until the coals are covered with ash. Grill the wings for about 20 minutes, turning regularly and basting with extra marinade until cooked through, and the skin is nicely charred.
Optional oven or air fryer method:
For the oven, preheat to 200°C (grill mode) and cook the wings for 5–10 minutes per side until done.
For the air fryer, preheat to 180°C and cook for 5–10 minutes per side, depending on size.
What to serve with Thai chicken wings?
In Thailand, whether it’s fried chicken wings or grilled wings like these, they’re almost always served with sticky rice and som tam for dinner. A simple dipping sauce like nam jim jaew works really well too.
For a snack or appetizer, these wings are great on their own.
Tips for making this recipe
❥ Slice the aromatics very finely so the lemongrass and makrut lime leaves flavor the wings without leaving tough bits.
❥ Marinate long enough, at least 4 hours, but overnight gives the best depth of flavor.
❥ Turn often to prevent flare-ups, especially since the marinade contains sugar.
❥ Rest the wings for a few minutes after grilling so the juices settle before serving.
How to store & reheat leftovers
- Refrigerate: Let the wings cool completely, then store them in an airtight container in the fridge for up to 3 days.
- Freezer: For best results, freeze the wings after marinating but before grilling.
- Reheat: Reheat on a grill, in a hot pan, or in the oven at 180°C until warmed through and the skin crisps up again. Avoid the microwave, as it softens the skin.
Thai Chicken Wings Recipe
Equipment
- Measuring spoons
- Cutting board & sharp knife
- Mixing bowl
- Grill (charcoal or gas)
- Tongs
Ingredients
- 1 kg chicken wings
- 5 cloves garlic
- 8 kaffir lime leaves, finely sliced
- 2 stalks lemongrass, trimmed & finely sliced
- 4 tbsp light soy sauce
- 4 tbsp oyster sauce
- ½ tbsp dark soy sauce
- 50 g palm sugar
- 3 tbsp golden mountain sauce
Instructions
- Slice the kaffir lime leaves. Thinly slice the kaffir lime leaves using a sharp knife.
- Prepare the lemongrass. Trim off the top and root end, remove the tough outer layers, and finely slice the tender inner stalk.
- Crush the garlic. Use a mortar and pestle to crush the garlic into a rough paste.
- Make the marinade. In a large bowl, mix the garlic, lemongrass, makrut lime leaves, golden mountain sauce, light soy sauce, dark soy sauce, oyster sauce, and palm sugar until the sugar dissolves.
- Marinate the wings. Add the chicken wings and coat well. Cover and refrigerate for at least 4 hours, or overnight for best flavor.
- Grill the wings. Preheat the grill to medium heat. For charcoal, wait until the coals are covered with ash. Grill the wings for about 20 minutes, turning regularly and basting with extra marinade, until cooked through and nicely charred.
Notes
- Use the nutrition card in this recipe as a guideline.
- Kaffir lime leaves and lemongrass should be sliced very finely.