Enjoy all the complex flavours of Thai food and learn how to make spicy Thai wings. Sriracha hot sauce, garlic and ginger, coconut milk and lime on crispy chicken wings make this a popular appetizer or snack. Paleo options.
Fresh and light Thai flavours of ginger and garlic, coconut and lime, all on Spicy Thai Chicken Wings make this recipe a keeper.
I like having a collection of easy recipes at my finger tips for last-minute snacks or appetizers. This spicy chicken wing recipe is one I’ll make again and again. It has just the right amount of heat to make you reach for just one more.
You may have noticed a distinct lack of recipes using Sriracha sauce on this blog. While all you Sriracha lovers out there may find this hard to imagine, I have not been much of a Sriracha fan.
Until now.
These crispy, hot and Spicy Thai Wings have made me a convert. A fan. I’m not yet at the fanatic stage, or even a devotee, but these wings were fabulous. I liked them so much I’m dying to share this simple method for how to make the best hot and spicy Thai-flavoured chicken wings.
Ingredients for Spicy Thai Wings
- chicken wings: split
- seasonings: olive oil, salt and pepper, sesame oil
- aromatics, spices and herbs: garlic, ginger (fresh is best), cinnamon, cilantro OR parsley
- coconut milk: the canned variety, full fat
- Sriracha hot sauce
- honey
- coconut aminos: (to keep this recipe Paleo), or use soy sauce or gluten-free tamari
- tapioca starch: for Paleo diet, or cornstarch
How to Make Spicy Thai Wings
- First, toss chicken wings with oil, salt and pepper and bake until crispy.
- Next, combine and cook the Thai sauce ingredients and thicken the sauce with tapioca starch (for Paleo) or cornstarch.
- Toss the wings with the sauce, then serve.
- When I first tossed the chicken wings in the sauce, I found them too hot for my liking, but when I removed them from the bowl and transferred them to a serving plate, much of the sauce stayed behind and they were PERFECT.
- You can serve the extra sauce in a bowl for dipping for those who like the extra hot pepper heat.
Don’t forget to offer a squeeze of extra lime, too!
How to Make Spicy Thai Wings
Ingredients
- 2 lbs split chicken wings
- 1 tbsp olive oil extra virgin
- 1 tsp sea salt
- 1 tsp black pepper freshly ground
- 2 tsp sesame oil or olive oil
- 1 clove garlic minced
- 2 tsp fresh ginger minced
- 1 14 oz can coconut milk
- 3 tbsp Sriracha hot sauce
- 1 tbsp honey
- 1 tbsp coconut aminos or tamari or soy sauce
- 1 tsp cinnamon
- 2 limes use zest and juice from one and slice the second for garnish
- 2 tsp tapioca starch or cornstarch mixed with 2 tsp. warm water
- chopped cilantro or parsley for garnish
Instructions
- Heat oven to 375°F. Line a large baking sheet with parchment paper.
- Rinse wings and pat dry.
- In a large bowl, toss wings with 1 tbsp olive oil and sea salt and pepper.
- Spread wings on the baking sheet and roast for 30 -35 minutes or until crispy and lightly browned, turning with tongs after 15 minutes.
- Meanwhile, heat sesame oil in a medium pot. Add garlic and ginger and cook for 2 - 3 minutes.
- Add coconut milk, Sriracha hot sauce, honey, coconut aminos (or tamari or soy sauce) cinnamon and zest and juice of one lime to the pot. Stir and cook over medium heat for 20 minutes until well blended.
- Combine starch and warm water and stir into coconut milk sauce. Continue heating and stirring until slightly thickened.
- Remove wings from oven and transfer to a large bowl. Toss with the warm sauce, arrange on a serving platter, garnish with cilantro or parsley and fresh lime slices and serve with extra sauce for dipping.
Nutrition
More chicken wing recipe ideas:
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I adapted this recipe slightly (to give paleo options) from this Lime, Coconut and Chili Chicken Wings that I found on the Food Network site.
Lauda says
This sounds very good. I will try it, except all the Sriracha Sauce that I’ve seen contains sugar.
Flavour & Savour says
Thanks for commenting, Lauda. Yes, the Sririacha Sauce that I have does contain organic cane sugar. You might wish to try adding a little cayenne pepper instead.