Why You’ll Love Thai Sweet Chili Chicken Wings Recipe
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You get that addictive crispy-outside, juicy-inside texture thanks to a starch- and baking-powder dredge.
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The sweet chili sauce glaze balances sweetness, tang, and savory notes for a layered flavor profile.
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Versatile cooking: you can air-fry for convenience or deep-fry for maximum crunch.
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Great for parties or casual meals — these wings are finger-licking good and perfect for serving with friends.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Marinade:
¼ cup soy sauce
2 tablespoons brown sugar
2 tablespoons rice vinegar
1 tablespoon neutral oil
2 pounds chicken wings, pat-dried
Dry mixture:
½ cup potato starch or cornstarch
2 teaspoons garlic powder
½ teaspoon onion powder
½ teaspoon baking powder
Sauce:
5 garlic cloves, minced
Remaining marinade
½ cup sweet chili sauce
1 teaspoon sesame oil
2 tablespoons water
Directions
Marinate then Dredge Chicken
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In a sealable bag or airtight container, combine soy sauce, brown sugar, rice vinegar, and oil until sugar dissolves. Add chicken wings, massage marinade into the wings, then refrigerate for at least 20 minutes (or up to overnight for deeper flavor).
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In another bag, mix potato starch (or cornstarch), garlic powder, onion powder, and baking powder until well combined. Shake off excess marinade from the wings (reserve the marinade) and toss wings in the dry mixture until fully coated. Let them rest for about 5 minutes to help the dredge adhere better.
Cook the Wings
You have two options — air-fryer or stovetop frying:
Air Fryer Method
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Preheat to 360°F. Lightly oil the air-fryer rack. Arrange wings in a single layer (don’t overcrowd), spray or brush with oil, and cook 12–15 minutes, flipping halfway, until golden and crispy.
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While wings cook, prepare the sauce: sauté garlic in a little oil, then add reserved marinade, sweet chili sauce, and water. Simmer for about 10 minutes until thick and glossy.
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After the initial cook, increase air fryer temperature to 390°F. If wings look dry, spray a bit more oil. Cook another 5 minutes until fully cooked through (internal temperature at least 165°F or juices run clear).
Stovetop Frying Method
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Heat a pot of neutral, high-smoke-point oil over medium–high heat. Fry wings in batches for 5–7 minutes until golden. Drain on a wire rack.
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Prepare the sauce the same way: sauté garlic, add reserved marinade, sweet chili sauce, and water. Simmer until glaze forms.
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Return wings to the pot in batches, fry an additional 2–3 minutes until crispy and cooked through (juices clear or 165°F).
Combine Wings & Sauce
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Toss cooked wings in the warm sweet chili glaze until evenly coated. For a finishing touch, garnish with toasted sesame seeds or chopped cilantro. Serve immediately.
Servings and timing
Serves: 4 servings
Total time: approximately 30 minutes (including about 20 minutes marinating)
Variations
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Swap potato starch with cornstarch if that’s what you have.
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Double or triple the sauce if you prefer saucier wings.
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Instead of deep-frying or air-frying, you could try oven-baking — though wings may be slightly less crispy.
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Add extra heat: mix in a dash of crushed red pepper flakes or chili garlic sauce into the glaze.
Storage/Reheating
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Store leftover wings in an airtight container in the refrigerator for up to 2 days.
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To reheat: spread wings on a baking sheet and warm them in a preheated oven at 350°F (180°C) for about 8–10 minutes to help restore crispiness.
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Avoid microwaving if possible — it makes the coating soggy instead of crunchy.
FAQs
Can I marinate the wings longer than 20 minutes?
Yes — marinating overnight (up to about 12 hours) is fine. It enhances flavor and helps the meat absorb the marinade more deeply.
What if I don’t have potato starch?
You can use regular cornstarch instead. The texture will still be crispy, though potato starch tends to give a slightly lighter crunch.
Is the air fryer version as crispy as deep frying?
The air fryer method produces good crispiness and is more convenient and less messy. Deep frying tends to give a crunchier exterior, but both methods deliver tasty results.
Can I bake the wings instead of frying?
You could bake them — but they likely won’t get as crunchy as frying or air-frying. For best crunch, frying or air-frying is recommended.
How do I know when the chicken is fully cooked?
Use a meat thermometer to check for an internal temperature of at least 165°F (74°C). Alternatively, cut the thickest part — the juices should run clear, not pink.
Can I make the sauce spicier?
Yes — you can add chili flakes, chili garlic sauce, or a bit more sweet chili sauce to increase heat.
What do I serve with these wings?
They go well with fresh salad, steamed rice, noodles, or even a simple slaw. Dips like ranch or yogurt-based sauces also complement them nicely.
Can I make this recipe gluten-free?
Yes — use gluten-free soy sauce (tamari) and ensure any sweet chili sauce you use is gluten-free. Cornstarch/potato starch and the dry mix are naturally gluten-free.
Is it okay to refrigerate wings after cooking and reheat later?
Yes — store cooled wings in an airtight container in the fridge for up to 2 days. Reheat in the oven to help revive the crispiness.
Will the coating stay crispy when refrigerated?
The coating may soften when stored. To bring back some crunch, reheat in the oven or a hot air fryer rather than the microwave.
Conclusion
These Thai Sweet Chili Chicken Wings bring together everything you crave in a great wing: crispy texture, succulent meat, and a sticky, flavorful glaze that balances sweet and spicy beautifully. Whether you’re serving them for dinner, game day, or a gathering with friends, they’re easy to prepare and packed with bold flavor. Customizable, crowd-pleasing, and crave-worthy — this recipe is one you’ll want to make again and again.
