Thai Chicken Wings

5 from 1 vote

Air fried to perfection and then coated in a yummy homemade Thai sauce made of garlic, spicy Sriracha, salty soy sauce, and lemon juice with a dash of sweet honey, this incredible 25-minute Thai Chicken Wings recipe is finger-licking good! The wings are juicy, tender, and bursting with delicious Southeast Asian flavors!

Prep Time5

Cook Time20

Total Time25

Course: Appetizer, Dinner, Lunch

Cuisine: Thai

Servings:

Calories: 183kcal

Author: Joanna Cismaru

Ingredients

Chicken Wings

1 pound chicken wings
1 tablespoons vegetable oil
1 tablespoon soy sauce low sodium
1 teaspoon sugar
½ teaspoon baking soda
½ teaspoon ground pepper

Thai Sauce

1 tablespoon vegetable oil
3 cloves garlic minced
3 tablespoons Sriracha sauce
2 tablespoons honey
1 tablespoon lemon juice freshly squeezed
1 tablespoon soy sauce low sodium

Garnish

1 green onion chopped

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Instructions

Chicken Wings

Preheat your air fryer, if needed, to 400°F.
Pat the wings dry with pepper towels and add them to a bowl. Add the vegetable oil, soy sauce, sugar, baking soda and pepper. Toss well. Place the wings in an even layer in the air fryer.
Air fry the wings for 20 minutes flipping after 10 minutes. Transfer the wings to a bowl.

Thai Sauce

Heat the vegetable oil in a small saucepan or skillet over medium heat. Add the garlic and cook for 30 seconds until aromatic. Add the rest of the sauce ingredients and stir to combine. Remove from heat.
Pour the sauce over the wings and toss to combine. Garnish with green onions and serve immediately.

Notes

Use the baking soda. Don’t omit the baking soda. This magic ingredient works to tenderize the Thai glazed chicken and is a useful trick that makes all the difference when air frying wings.
Evenly coat the wings. When tossing the wings in the seasonings before air frying and in the Thai sauce after cooking be sure to fully coat the wings for the best flavor.
Temp the chicken wings. To check if the spicy Thai chicken wings are fully cooked before eating you can use an instant-read digital meat thermometer to make sure that they have reached an internal temperature of at least 165°F (74°C).
Thai chicken wings will keep in the fridge for up to 4 days or in the freezer for up to 4 months in an airtight container or sealed bag. To reheat, simply put them in the microwave for a few minutes on medium heat or in the oven at 375°F (190°C) for about 10 minutes. If they are frozen, it’s best to reheat them in the oven for about 30 minutes.

Nutrition