You can’t have a super bowl party without wings making an appearance. Well, I guess you could, but I think you’d have a lot of unhappy guests! I know what you’re thinking though, wings can be a pain to make, especially when you are making them for a house full of people. Standing at the stove over a hot pot of oil frying batch after batch, and your house smelling like fried food for a week is not appealing. I’m here to solve that problem!
Baked wings are not only a healthier way to prepare the classic game day food, but also much easier. Not to mention that clean up is a breeze, and you don’t have to worry about the dreaded fried food smell. Baking them really crisps up the skin, while still keeping the meat juicy. Once you try this method, you won’t go back to fried chicken wings!
I’ve been on a Thai flavor kick lately, and with the super bowl only a few days a way, it was only fitting I come up with a Thai inspired chicken wing. I toss them in a delicious dry rub and bake them to crispy perfection. Then I toss the wings with a staple in Thai cooking: sweet chili sauce. The sweet chili sauce really showcases what Thai cooking is all about – sweet, sour, and spicy flavors. You won’t be able to stop eating these delicious wings!
First, toss the wings in a dry spice rub. I’m using classic Thai spices here – lime zest, ginger, garlic powder, cumin, and brown sugar. This spice rub is so full of flavor and the aroma is wonderful as the wings bake!
Next, lay the wings out on a rack placed over a foil covered baking sheet, making sure they aren’t touching. Baking the wings on a rack ensures that they crisp up, if you were to just lay them on the baking sheet you would have soggy, fatty wings – yuck!
Bake them for 45-50 minutes at 425º for perfectly crisp and succulent wings.
Toss them with just enough sweet chili sauce to coat and get ready for them to fly off the plate. Sorry, I just had to say it!
A few notes about the recipe:
- If you can find the wings already separated in the grocery store by all means get them. If you will be doing that part yourself, it’s actually pretty easy once you get the hang of it. You can find a lot of helpful videos on YouTube.
- You can buy bottled thai chili sauce if you prefer, but it is really easy to make yourself. Also, my making it yourself you can control how much heat, sweet, and salt your sauce has!
- You can use this baking method for any wing flavor you like, just switch up the spices for the rub to go with whatever sauce you like.
- The great thing about baking them is that you can do a lot more at once time than you can while frying. Clean up is a breeze too – I just put the rack in the dishwasher, remove the foil from the pan and throw it away!
Thai Chili Wings
This Asian take on wings combines thai spices and a classic chili sauce for the perfect sweet, sour, and spicy combo. You won’t be able to eat just one!
4 lbs. Chicken Wings, tips removed, drumettes and flats separated (you’ll have about 2 ½ dozen)
1 Tablespoon Canola Oil
2 Tablespoons Lime Zest, grated from 2 limes
1 ½ Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Black Pepper
1 Teaspoon Brown Sugar
½ Teaspoon Garlic Powder
½ Teaspoon Ground Ginger
¼ Teaspoon Ground Cumin
1/3 Cup Thai Chili Sauce, heated, plus more for dipping, recipe follows
Scallions, thinly sliced, for garnish, optional
Preheat the oven to 425º.
Cover a baking sheet with foil and place a cooling rack over top and spray with cooking spray. Set aside.
In a small bowl combine the lime zest, salt, pepper, brown sugar, garlic powder, ginger, and cumin.
In a large bowl toss the wings with the canola oil and spice mixture until evenly coated. Place the wings in a single layer on the prepared rack, making sure they don’t touch. Bake for 45-50 minutes or until the skin is crispy and golden brown and the chicken is cooked through.
Add the cooked wings to a large bowl and pour the Thai chili sauce over top and toss until the wings are evenly coated in the sauce. Garnish with scallions and more sauce, if desired.
Thai Chili Sauce
5 Cloves Garlic, peeled
1-2 Tablespoons Sambal Oelek (chili paste), start with 1 tablespoon and increase from there if you want more heat
¾ Cup Turbinado Sugar (raw sugar), or granulated white sugar
½ Cup White Vinegar
¾ Cup Water, plus ¼ Cup
2 Tablespoons Cornstarch
In the bowl of a mini food processor, combine the garlic, chili paste, sugar, and vinegar; pulse until well combined, but not completely smooth – you want little chunks of garlic.
Pour the mixture into a small saucepot and add ¾ cup of water. Bring to a boil, and then lower the heat to medium-low. Simmer the sauce for about 10 minutes or until it starts to thicken slightly.
In a small bowl, whisk together the remaining ¼ cup of water and 2 tablespoons cornstarch to make a slurry. Add the slurry to the pot and whisk into the sauce. Cook for another 2-3 minutes or until thickened. Let cool completely (it will continue to thicken as it cools). Store in the refrigerator for up to 1 month.
Yield: 2 ½ Dozen
Prep Time: 30 Min.
Cook Time: 45 Min.