Chicken Wings (Thai Inspired and Oven Baked)

Updated: Jan 17

Sticky, sweet, savory, and spicy! Discover the most succulent chicken wings you will ever have!

Prep time: about 35 minutes

Inactive time: 8 to 12 hours

Cooking time: 30 minutes

Yields 13 to 17 wings

Gluten/Dairy/Soy Free

This is the perfect snack for those football game days!

Infused with exotic Thai flavors, these easy-to-make no-fuzz chicken wings are the best! Not only they are sweet and sticky, but they also are spicy! Every time I make these they disappear within minutes! I'm not kidding... that's how much people love them! They are perfect for tailgating or for fun gatherings!

This recipe requires to marinate the chicken wings in brine overnight. Please keep that in mind when planning for it.

What is the flavor profile?

Sweet and spicy!

What ingredients will I need to make this?

Chicken wings, gluten free Sweet Chili sauce or honey with crushed pepper flakes, honey, lime juice, lemons, ginger powder, cilantro, parsley, onion powder, sea salt, garlic powder, brown sugar, black pepper, an orange, garlic, onions, green onions, water, and ice.

What else will I need to make this?

Measuring cups and spoons, a cutting board, a knife, a large baking dish or ziploc bag to marinate the wings in, a baking tray, aluminum foil, and a large pot to make the brine.


  • 3 pounds of chicken wings

  • 1 cup of Sweet Chili Sauce or honey with crushed pepper flakes

  • 1 cup of honey

  • 1 tablespoon of lime juice

  • 1 lemon (halved)

  • 1 teaspoon of ginger powder

Ingredients for the Brine

  • fresh cilantro

  • fresh parsley

  • 2 tablespoons of ginger powder

  • 4 tablespoons of garlic powder

  • 4 tablespoons of onion powder

  • 1/2 cup of sea salt

  • 1/4 cup of brown sugar

  • 4 tablespoons of black pepper

  • 1 tablespoon of crushed red pepper flakes

  • 2 lemons (halved)

  • 1 orange (halved)

  • 2 heads of garlic (halved but not peeled)

  • 1 large yellow onion (halved but not peeled)

  • green onions

  • 4 cups of water

  • 4 to 10 cups of ice.


Step 1: Prepare the Brine

  1. In a large saucepan, at medium high heat, add the water, cilantro, parsley, ginger powder, garlic powder, onion powder, salt, brown sugar, black pepper, red pepper flakes, 2 lemons, orange, garlic, and onion.

  2. Bring to a boil, let it all cook for 5 minute, and remove from the heat.

  3. Add the ice. Start with 4 cups of ice. If they melt fast then add more until the ice stops melting. By doing so you are "tempering" the brine

Step 2: Marinating the Wings

  1. Place the wings in a deep baking dish.

  2. Ladle enough brine onto the wings to submerge them with the liquid. You can include some of the solids in the brine as well.

  3. Cover, place in the refrigerator and let the wings marinate for 8 to 12 hours.

Step 3: Baking the Wings

  1. Heat over to 425 degrees F.

  2. Remove the wings from the brine and pat dry with a paper towel.

  3. Discard the brine.

  4. Line up a baking tray with aluminum foil. Grease with vegetable oil or cooking spray.

  5. Arrange the wings in the baking tray.

  6. Bake for 25 minutes on middle rack.

Step 3: Making the Sauce

  1. In a small bowl add the honey, sweet chili sauce, ginger powder, and lime juice.

  2. Whisk until fully incorporated. Refrigerate until the wings as ready to be served.

Step 4: Putting it all together

  1. Remove the wings from the oven and place in a large mixing bowl.

  2. Set the oven on low broil.

  3. While the wings are still hot, add the sauce. Toss well.

  4. Return the wings to the baking tray and place back in the top rack of the oven.

  5. Broil the wings until they acquire a nice glossy coat (about 5 minutes).

  6. Remove from oven, squeeze the juice of a lemon on top, and garnish with chopped cilantro.

  7. Serve right away.


Printable recipe (pdf) below:

Chicken Wings (Thai Inspired & Oven Bake
• 888KB

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