Can Thai Sweet and Sour Chicken Wings be baked instead of fried?

Yes, you can bake Thai Sweet and Sour Chicken Wings at 400°F for 35–40 minutes, flipping halfway through. While frying gives the crispiest texture, baking is a healthier option that still produces great results. Just be sure to dry the wings thoroughly before cooking so the skin crisps up in the oven. Baking makes Thai Sweet and Sour Chicken Wings slightly less oily while keeping their signature sweet-tangy taste intact.

Are Thai Sweet and Sour Wings spicy?

By default, Thai Sweet and Sour Chicken Wings have a mild kick from the sweet chili sauce. You can increase the heat with fresh Thai chilies or chili flakes, or tone it down by using a milder chili sauce. This makes Thai Sweet and Sour Chicken Wings adaptable to all spice preferences without losing their unique flavor.

Can I make Thai Sweet and Sour Wings ahead of time?

You can partially prepare Thai Sweet and Sour Chicken Wings in advance by frying them once and storing them in the fridge. Just before serving, reheat them in hot oil or an air fryer to restore crispness, then toss in sauce. However, it’s best to coat Thai Sweet and Sour Chicken Wings in sauce right before serving to keep the texture perfect.

What makes Thai Sweet and Sour Wings different from other wing recipes?

Thai Sweet and Sour Chicken Wings stand out because of their balance of flavors — sweet from chili sauce, sour from rice vinegar, savory from fish sauce, and aromatic from ginger and garlic. Unlike many Western sweet and sour recipes, Thai Sweet and Sour Chicken Wings avoid overly heavy batters and instead focus on crisp skin that holds the glaze beautifully.

Thai Sweet and Sour Chicken Wings – The Best Delicious Recipe You’ll Love

Description

Crispy deep-fried chicken wings coated in a tangy, sweet, and savory Thai-style sauce made with sweet chili, rice vinegar, fish sauce, fresh ginger, and garlic.

Ingredients

Scale

2 cups sweet chili sauce
1 cup rice vinegar
2 tablespoons Asian fish sauce
1 tablespoon peeled and grated fresh ginger
1 tablespoon garlic powder
2 cloves garlic, finely chopped
Coarse black pepper, for seasoning
1 gallon shortening oil, for frying
18 to 24 chicken wings, cleaned and dried

Instructions

In a mixing bowl, whisk together sweet chili sauce, rice vinegar, fish sauce, ginger, garlic powder, chopped garlic, and coarse black pepper until well combined. Set aside.
Fill a deep fryer or large Dutch oven with oil according to the manufacturer’s instructions and heat to 350°F (175°C).
Working in 2 batches, carefully place the chicken wings into the hot oil and cover with a lid. Fry until golden brown, about 12 to 15 minutes.
Transfer fried wings to a clean bowl.
Drizzle the prepared Thai sweet-and-sour sauce over the wings and toss to coat evenly.
Serve hot and enjoy.

Notes

For extra crispy wings, pat them dry thoroughly before frying.
You can adjust the sweetness or tanginess of the sauce by altering the amount of sweet chili sauce or vinegar.
Serve with fresh herbs like cilantro or sliced green onions for garnish.
If you prefer a lighter version, try baking or air-frying the wings before coating in sauce.

Nutrition

Serving Size: 4 wings
Calories: 420
Sugar: 18g
Sodium: 920mg
Fat: 28g
Saturated Fat: 9g
Unsaturated Fat: 16g
Trans Fat: 1g
Carbohydrates: 22g
Fiber: 1g
Protein: 20g
Cholesterol: 95mg

Keywords: Thai sweet and sour wings, crispy chicken wings, sweet chili wings, Asian appetizer, fried chicken wings