Name: Thai Sweet Chili Chicken Wings
Prep time: 10 min
Cook time: 20 min
Total time: 50 min
Cuisine: Thai
Ingredients: Chicken wings, patted dry; Soy sauce; Brown sugar; Rice vinegar; Neutral oil; Potato starch or cornstarch; Garlic powder; Onion powder; Baking powder; Garlic cloves, minced; Sweet chili sauce; Sesame oil; Water; Optional: Sesame seeds and cilantro for garnish

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Chicken wings feel like the ultimate comfort food to me, and these Thai Sweet Chili Chicken Wings are a game changer. They’re crispy on the outside, juicy inside, and coated in a glossy, sticky glaze that’s the perfect balance of sweet, savory, and a little spicy. Whether I’m using the air fryer for an easy cleanup or frying them on the stovetop for that extra crunch, these wings never disappoint.

Why You’ll Love This Recipe

I love how versatile this recipe is—air fryer when I want something lighter and hands-off, stovetop when I’m craving that irresistible crunch. The marinade builds so much flavor, the dredge locks in crispiness, and the sauce transforms the wings into glossy, sticky bites of happiness. I also love that I can adjust the heat, make extra sauce if I want them more coated, or garnish with sesame seeds and cilantro to make them feel restaurant-level.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Marinade

Soy sauce
Brown sugar
Rice vinegar
Neutral oil
Chicken wings, patted dry

Dry Mixture

Potato starch or cornstarch
Garlic powder
Onion powder
Baking powder

Sauce

Garlic cloves, minced
Remaining marinade
Sweet chili sauce
Sesame oil
Water

Directions

Mix together the marinade ingredients and add chicken wings. Massage marinade into wings and refrigerate for at least 20 minutes or overnight.
Combine cornstarch, garlic powder, onion powder, and baking powder in a bag. Shake off excess marinade from wings, reserve marinade, and toss wings in the dry mix. Let them rest 5–10 minutes.
Air Fryer Method: Preheat air fryer to 360°F. Spray rack and wings with oil. Cook 12–15 minutes, flipping halfway through. While cooking, simmer reserved marinade, garlic, sweet chili sauce, and water until thickened. Increase fryer to 390°F, cook another 5 minutes until golden and cooked through (165°F internal temp).
Stovetop Method: Heat oil in a pot. Fry wings in batches 5–7 minutes, drain, then let rest 10–15 minutes. Simmer sauce as above. Return wings to hot oil and fry another 2–3 minutes until golden and crisp.
Toss wings with sauce until evenly coated. Garnish with sesame seeds and cilantro if desired.

Servings and timing

This recipe makes about 4 servings. It takes roughly 10 minutes of prep, 20 minutes of cooking, and 20 minutes of marinating (though overnight marinating makes them even better). Total time is around 50 minutes.

Variations

I like to play with the flavor by adding fish sauce to deepen the umami or a splash of lime juice for brightness. Sometimes I double the sauce when I’m craving extra sticky wings. For a spicier kick, I stir in chili flakes or sriracha. If I want a lighter version, I always go for the air fryer, but stovetop frying gives me that unbeatable crunch when I’m in the mood.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I prefer using the air fryer at 350°F for about 5 minutes to bring back the crispiness. The oven at 375°F for 8–10 minutes also works. I avoid microwaving since it makes the wings soggy.

FAQs

Can I make these wings ahead of time?

Yes! I usually marinate the wings overnight so they soak up more flavor. I also prep the sauce in advance and reheat it just before tossing with the wings.

Can I bake the wings instead of frying or air frying?

Absolutely. I bake them at 400°F for 40–45 minutes, flipping halfway. They won’t be quite as crunchy, but they’re still delicious once tossed in the sauce.

How do I make the wings extra crispy?

I like to let the dredged wings sit for about 10 minutes before cooking so the coating sticks better. Double frying also gives them that restaurant-style crunch.

What if I don’t have potato starch?

Cornstarch works just fine. Potato starch gives a slightly crisper texture, but cornstarch is the most accessible substitute.

Can I make the sauce spicier?

Definitely! I add extra chili flakes, sriracha, or even a splash of hot sauce into the glaze when I’m craving more heat.

Conclusion

These Thai Sweet Chili Chicken Wings are one of my go-to recipes when I want something indulgent, flavorful, and versatile enough for game day, dinner, or even as a snack. I love how the marinade builds flavor, the dredge creates that irresistible crisp, and the sticky glaze ties it all together. Whether I cook them in the air fryer or on the stovetop, they always hit the spot.

Thai Sweet Chili Chicken Wings

Why You’ll Love This Recipe