Perfectly sticky, sweet and a bit spicy, baked Thai chicken wings will be a new game day recipe favorite in your house! This easy and healthy chicken wings recipe is oven-baked, low-carb, refined sugar-free, gluten-free, dairy-free, and absolutely addicting!
These baked Thai chicken wings are the perfect combination of sweet and spicy with a bit of tang thrown in.
Feel free to top your tray full of perfectly sticky Thai chicken wings with roasted peanuts for a crunch and cilantro for a bit of freshness.
You might even want to go ahead and make a double batch because this tasty game day appetizer goes fast!
2 lbs. chicken wing drummettes and/or wingettes
2 Tbsp. chili garlic sauce
3 Tbsp. coconut sugar
2 Tbsp. rice wine vinegar
2 cloves garlic crushed
½ tsp. ginger crushed
1 ½ Tbsp. lime juice
1 Tbsp. sesame oil
1 Tbsp. olive oil
¼ cup soy sauce or Tamari gluten-free*
Preheat oven to 400 degrees.
In a medium-sized bowl whisk chili sauce, coconut sugar, rice wine vinegar, garlic, ginger, lime juice, oils, and soy sauce until well combined.
Divide sauce in half and set one half aside.
Add chicken wingettes and drumettes to a gallon-sized zip-top bag. Add half of the sauce and toss to coat.
Line a large baking sheet with parchment paper. Place wing portions in a single layer on the baking sheet skin-side-down. Bake for 30 minutes, flipping halfway through.
In a small pot or saucepan bring the other half of the sauce to a simmer over Medium-Low heat. Simmer for 5-10 minutes, or until sauce is reduced by half.
Baste wing portions with the reduced sauce and broil for 5-7 minutes.
Top wings with remaining sauce and add cilantro, peanuts, and green onions. Serve immediately and enjoy!**
*If Paleo, use coconut aminos in place of the soy sauce.
**If you would like to reheat wings, place them on a parchment paper-lined baking sheet and bake in 300-degree oven for 12-16 minutes, or until heated through.