Sticky Thai chili Chicken Wings

Chicken Wings in the BEST sweet spicy sticky thai sauce.

Course Appetizer

Cuisine Thai

Keyword Thai Sticky Chicken Wings in Three Flavoured Sauce

Prep Time 20

Cook Time 20

Total Time 40

Servings wings

Calories 74kcal

Author Chhavi

Make a rough paste of the coriander roots, garlic,shallots and chillies.
Heat the oil in a sauce pan. Add the paste and sauté for 30 seconds till fragrant.
Add the palm sugar, white sugar, fish sauce, tamarind and water.Whisk.
Bring to boil and simmer till the sauce thickens and reduced to a loose jammy consistency.This will take about 10-15 minutes on medium-low flame.
Let it cool and store in refrigerator.

Marinate the chicken wings for 15 minutes to 24 hours in fish sauce and oyster sauce. If marinating for more than 15 minutes, refrigerate.
Spread the rice flour in a plate.
Coat the marinated chicken wings in the rice flour.Shake off the excess flour.Rest on a plate for 15-20 minutes.This will make sure the wings are crispy on frying.

Heat the 2-3 cups oil in a pan. Test with a chopstick.If you see bubbles, the oil is ready for frying.
Fry the wings till they turn golden.Takes about 4-6 minutes.
Mix with 3-4 tablespoon of the prepared thai chili sauce and serve immediately.

Pre heat the air fryer to 400 F/ 200C for 5-10 minutes.
Coat the inner air fryer basket with oil.
Place the wings in the air fryer basket.Spray with oil.
Air fry for 10-12 minutes
Toss with 3-4 tablespoon of the prepared thai chili sauce and serve immediately.

Chicken

I like the chicken wings to be divided into the drumette, wingette, and tip.

You can either get it precut like that or do it yourself.

If that's a task you dislike, then use the whole chicken wing but the look and feel of it will be different.

Coriander Roots

This is the core of the thai sauce.If you cant get roots, use the stems.

Tips & Notes