Sweet Thai Chili Wings Recipe

This sweet Thai chili wings recipe makes the ultimate appetizer for any gathering—crispy bites coated in an irresistibly spicy, sticky sauce. Super easy to make and so delicious, thanks to a simple tempura flour batter that gives you the crispiest chicken ever!

Sweet Thai chili wings garnished with sesame seeds and green onions.

Quick tip: Take these to the next level by dipping them in Thai sweet chili sauce! Throwing a Thai food party? Serve them with crispy kai tod (Thai fried chicken) for the perfect mix of flavors. Combined, they make the best game day snack ever—no takeout needed!

The best spicy chicken you’ll ever try!

This might just be the best finger food you’ll ever try. Seriously, I think I’ve cracked the code on the tastiest sticky wings—it’s my favorite recipe yet!

Can we talk about this crispy skin for a moment?!

We’re talking crispy, crunchy perfection. An easy tempura flour batter makes the skin go crackly in the fryer, giving you that irresistible crunch with every bite.

Not into frying? No worries! Toss them in some baking powder, then pop them in the oven or air fryer for a lighter, baked version with all the crunch without needing to deep-fry them in oil.

But honestly—I’ve yet to come across oven-baked wings in Thailand! We Thais love our fried snacks, from Muna Pla to Hat Yai fried chicken. So, personally, I’m sticking to the fryer to keep things real.

The best part about this recipe? That Thai chili glaze that’s just the right mix of sweet and spicy—and you can tweak it to make it as mild or fiery as you like. I promise, once you taste that sauce, you’ll be hooked!

Oh, and you’ll want to make a big batch because these won’t last long! That sticky, caramelized sauce, licking your fingers, grabbing another wing… and, of course, don’t forget the cold beers to wash it all down!

Ingredient Notes

You’ll find everything you need at an Asian market or Asian grocery stores. For precise measurements, scroll to the recipe card at the end of this post.

For the batter

Protein – You can use whole chicken wings or opt for pre-cut wings. Feel free to mix it up with drumsticks or drumette pieces only.
Rosdee seasoning powder – This is a popular Thai seasoning powder. It’s a mix of salt, sugar, and spices that enhances the flavors of the chicken. You can find it at Amazon.
Tempura flour – Tempura flour is essential for a light and crispy batter that clings to the wings, which makes them golden and crunchy once fried.
Ice-cold water – This gets mixed into the batter to prevent the formation of gluten, resulting in a lighter, crispier coating for the wings.
Oil – Use a neutral oil with high smoke point, like sesame oil or vegetable oil.

For the sweet chili wing sauce

Prik chi fa – A large Thai chili pepper that adds mild heat, a vibrant red color, and a rich chili flavor. You can substitute with any other large chili if needed.
Fresh chili peppers (optional) – For extra spice, adjust the amount to your taste. I used Thai Jinda chilies for moderate heat, but feel free to use a milder chili or bird’s eye chilies if you want more spice.
Natural cane sugar
Oyster sauce
Fish sauce
Water
Garlic

How to make sweet chili wings

Step 1: In a food processor, blend the garlic, water, and seeded prik chi fa chili until smooth. For extra heat, add some fresh chili peppers. Set the chili paste aside for later.

Step 2: In a mixing bowl, combine tempura flour and rosdee seasoning powder. Slowly add ice-cold water, stirring continuously. Mix well and let it sit for 15 minutes.

Step 3: Coat the chicken evenly in the batter.

Step 4: Heat oil in a wok or deep fryer to 350°F (175°C). Fry wings until they are crispy and golden, about 10–12 minutes. Make sure to turn them occasionally for even cooking.

Step 5: Remove chicken from oil and let the excess oil drain off by placing them in a colander or on paper towels.

Step 6: Over low heat, combine the chili paste (step 1), sugar, fish sauce, and oyster sauce in a saucepan or wok. Stir until the sugar has dissolved and the red sauce thickens slightly.

Step 7: Add the drained chicken into the sauce. Toss them well to ensure they’re completely coated. Serve the spicy wings immediately. If desired, garnish with chopped green onions, sesame seeds, or coriander.

Kitchen tools you’ll need

For frying: Deep fryer or large wok for frying
For baking: baking sheet with wire rack
Saucepan or pot for making the spicy sauce
Paper towels for draining excess oil
Measuring spoons and cups
Mixing bowl for the batter
Kitchen tongs for flipping

Ideas for serving these bad boys

Thai chili chicken wings are ideal with a side of spicy salads, like som tum thai (green papaya salad). Thai sticky rice (or steamed rice) is another great side, as it helps balance the spicy-sweet flavors.

Dipping sauce options

These wings are so saucy, they don’t even need a dip! But if you’re set on it, try pairing them with a spicy Thai hot sauceor this chicken dipping sauce.

The leftovers won’t last long!

Leftover wings can be stored in an airtight container in the refrigerator for up to 3 days. The chicken may lose its crunch after storing, but reheating in the oven or air fryer can help restore some of the crispiness.

Frequently asked questions

Are Thai chili wings spicy?

Yes, Thai chili wings are spicy since they’re made with chili peppers. The heat level can be adjusted to your taste.

What does sweet chili wings taste like?

Sweet chili wings are a delicious mix of sweet and spicy flavors with a sticky, caramelized glaze. The crispy exterior pairs perfectly with the sauce’s balanced heat and sweetness.

Is this recipe gluten-free?

No, this recipe isn’t gluten-free because it uses tempura flour, which does contain gluten.

Can I make them ahead of time?

It’s not recommended to make these ahead of time, as the chicken will lose its crunch

More Thai chicken appetizers you’ll love

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Sweet Thai chili wings recipe with a sticky, spicy glaze you’ll love. Quick and easy to make, perfect for a tasty snack or appetizer!

Praev

In a food processor, blend the garlic, water, and seeded prik chi fa chili until smooth. For extra heat, add some fresh chili peppers. Set the chili paste aside for later.
In a mixing bowl, combine tempura flour and rosdee seasoning powder. Slowly add ice-cold water, stirring continuously. Mix well and let it sit for 15 minutes.
Coat the chicken evenly in the batter.
Heat oil in a wok or deep fryer to 350°F (175°C). Fry wings until they are crispy and golden, about 10–12 minutes. Make sure to turn them occasionally for even cooking.
Remove chicken from oil and let the excess oil drain off by placing them in a colander or on paper towels.
Over low heat, combine the chili paste (step 1), sugar, fish sauce, and oyster sauce in a saucepan or wok. Stir until the sugar has dissolved and the red sauce thickens slightly.
Add the drained chicken into the sauce. Toss them well to ensure they’re completely coated. Serve the spicy wings immediately. If desired, garnish with chopped green onions, sesame seeds, or coriander.

Use the nutrition card in this recipe as a guideline.
Large chilies – I used prik chi fa. This is a type of Thai chili pepper that adds a mild heat, red color, and lots of chili flavor.
Fresh chili peppers – Feel free to add more or less fresh chili peppers to taste. I used Thai Jinda chilies, but you can use a mild type if you prefer, or bird’s eye chilies for an even spicier sauce.

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Sweet Thai Chili Wings Recipe

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