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The umami packed Thai satay marinade and spicy Thai peanut sauce make these easy baked chicken wings just one of the best things ever. Juicy, crispy and caramelized on the outside, they are perfect for game days, Netflix binges or parties!
I feel like I can never have too many wings. They are just so awesome for any occasion. And while I do occasionally fry them (like these Vietnamese Fish Sauce Chicken Wings), most of my wings are baked. Like these easy baked chicken wings with Thai satay marinade.
**if you're in to flavor packed baked chicken wings, you MUST try these other recipes for Crispy Cajun Baked Chicken Wings and Gooey Caramelized Vietnamese Style wings. These things are AWESOME guys**
You may also want to try these sous vide chicken wings if you've started cooking sous vide (you should!).
WARNING: There is a very strong possibility that you will fall in love with these Thai baked chicken wings. VERY STRONG. They are flavor packed with fish sauce, soy sauce, lime juice, lemongrass, coconut sugar, etc. etc.
You know, all the good stuff. All the stuff that gives food that oh so amazing "I need more" type of feeling.
And talk about EASY. These crispy Thai chicken wings are so easy to make.
Jump to:
The Ingredients
Most of the ingredients can be found at your local grocery store, however, for convenience I have included the Amazon links below if you just don't feel like hunting everything down (these are affiliate links - if you buy through these links, I earn a small commission - it helps me cover some of my expenses!):
- Lemongrass paste
- Fish sauce
- Soy sauce
- Turmeric
- Coconut sugar
- Coconut milk
- Ginger paste
- Sambal oelek
- Roasted peanuts
- Tamarind paste
- Chicken broth
Now if you're unfamiliar with some of the ingredients, don't fret! Pop on over and read this post to learn a bit more about the ingredients used in Thai cooking.
Fish sauce, soy sauce, turmeric, ginger, coconut milk and sugar, peanuts and chicken broth should be pretty self explanatory. All easy to find in your local grocery store.
What are the Ingredients in Sambal Oelek?
The Sambal Oelek is very similar to the chili garlic sauce by Huy Fong (actually made by the same company), but more simple, made with just chopped chilies, lime, salt and pepper. If you have a good old bottle of chili garlic sauce in the fridge, you can use that as a substitute.
What is Lemongrass?
Lemongrass has a mild citrus flavor and is commonly used is soups, stews and curries. You can buy fresh lemongrass, but I find the paste is much easier as the fresh can be somewhat of a hassle to prepare in my lazy life.
What is Tamarind and What Does it Taste Like?
The same goes for tamarind paste - you can make your own, but it's a pain in the ass. Just buy the pulp. I always have a hard time finding it so I buy it on Amazon. Tamarind is what gives Asian dishes that slightly sour flavor, while still offering a hint of sweet. I am in love with all things tamarind. I think you will be too once you start experimenting with it!
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Step By Step Instructions
First step: Place marinade ingredients in a bowl. Add chicken wings. Refrigerate overnight. I highly recommend this step. If you're really in a pinch, you can marinade for less, but the flavor will not be as good.
And guys, I recommend using those little wingettes/drummettes. You can use the larger regular chicken wings, but the small ones will soak up more delicious flavor.
Once your wings have been sufficiently marinated, spread those bad boys out on a parchment lined baking sheet. Bake in a 400F degrees oven for 35-45 minutes, turning once half way through.
How Long Does it take to bake Chicken Wings?
I typically bake the wings about 40 minutes and it is perfect. But you know, all ovens are different. The wings should be gooey and caramelized on the outside.
Now the wings are absolutely awesome just by themselves, but who doesn't want a little spicy Thai peanut sauce with their wings?
Especially when all you have to do is put the ingredients in a blender and blend.
OR, you can serve these wings with the leftover marinade. Just place the marinade in a sauce pan and heat to boiling. Simmer for 1-2 minutes to kill the bacteria and you're home free.
My recommendation? Use both. You can never have too much flavor!
So go ahead, dip those easy baked chicken wings in that spicy Thai peanut sauce and let the mouthgasm begin.
If you are feeling the flavors in this recipe, don't miss these:
Vietnamese Baked Chicken Wings
Korean Beef Nachos with Kimchi Cheese Sauce
Vietnamese Crispy Pork Noodle Bowl
Instant Pot Creamy Spicy Braised Oxtails
Grilled Cornish Game Hens with Thai Marinade
Korean Spicy Pork Bulgolgi Tacos
How do you Make Chicken Wings Crispy in the Oven?
If you bake the wings in a 400 degree oven for 40 minutes, they should come out crisp and caramelized for this recipe.
If you're looking to make just crispy wings (not this recipe), toss the wings in a flour and salt mixture and bake for about 30 minutes at 400 degrees.
You can also substitute rice flour for the regular flour - I have found that gives me great results!
You can also toss the wings in a mixture of baking soda and salt and bake at 250 degrees for 30 minutes. Turn up the heat to 425 degrees and bake for another 40 minutes.
I learned this tip from Nagi over at RecipeTin eats. Check out her recipe for crispy chicken wings HERE.
Did you make these easy baked chicken wings with Thai satay marinade? Leave a comment below and let me know how they turned out!
Recipe
Sticky Thai Chicken Wings With Peanut Satay Sauce
Ingredients
- 2-3 lbs. chicken wings (wingettes/drumettes)
Marinade:
- 1 tbsp. lemongrass paste
- 1 tbsp. fish sauce
- 1 tbsp. soy sauce
- 1 tsp. turmeric
- 1 tablespoon lime juice
- 2 tbsp. coconut sugar
- 2 cloves garlic, minced
- ¼ cup coconut milk
- 1 tsp. ginger
- 1 tbsp. sambal olek (substitute chili garlic sauce if desired)
Peanut Dipping sauce:
- 1 cup roasted peanuts
- 1 tbsp. tamarind pulp
- 1 tbsp. soy sauce
- Couple sprigs of cilantro
- 1-4 Thai chilies to taste
- 1 tsp. fish sauce
- ½ tsp. salt
- 1 tsp. coconut sugar
- 1 tbsp. oil
- ½ to 1 cup chicken broth
Instructions
- Combine all the marinade ingredients in a bowl and add the chicken wings. Place in the fridge overnight or for at least 8 hours.
- Heat the oven to 400°F. Place chicken wings on a parchment paper lined baking sheet in a single layer, reserving any excess marinade.
- Bake for 35-45 minutes, flipping once halfway through. Wings should be gooey and caramelized on the outside when done.
- While the wings cook, heat the excess marinade in a saucepan over medium-low and simmer for 5-10 minutes. Glaze the wings with the sauce halfway through.
- Remove from the oven and serve hot garnished with cilantro, Thai chilies, and/or peanuts (optional).
Air Fryer Instructions:
- When ready to cook, add 1-2 tablespoons of cornstarch to the wings, toss to coat (it doesn't have to fully coat them) and place them in the air fryer basket in a single layer.
- Cook them at 400°F for 20 minutes, flipping them halfway through. You may have to cook them in a couple batches depending on the size of your air fryer basket.
- They will be golden brown and sticky when done. Remove the fried chicken wings and serve with the Thai peanut dipping sauce over the wings or on the side.
Peanut Satay Sauce:
- Combine all the ingredients in a blender and pulse until smooth. If the sauce is too thick add a couple tablespoons of water or stock to thin it out.
Expert Tips:
- Lay the chicken wings in a single layer when baking them to ensure they caramelize fully.
- Use a wire rack for the wings if you want them ultra crispy on all sides.
- Line the baking sheet with foil or parchment paper to keep the glaze from ruining your baking sheets.
- You can use chicken thighs instead of wings. Add 15-20 minutes to the cook time to ensure they are cooked through. Use a thermometer to check they are cooked to 160°F.
- You can use whole wings as well if you can't find drumettes.
- If the wings are not caramelized, continue cooking for 5 minutes at a time until edges are brown and gooey.
- Use more or less Thai chilies depending on your heat preference.
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