Mix it up for game day with these Sticky Thai Wings. No need to fry, these wings are done in the oven then coated with a sweet and spicy sauce.
2 pounds chicken wings
¼ cup soy sauce
1 teaspoon sesame oil
3 tablespoon lime juice
1 teaspoon minced garlic
1 teaspoon ginger paste
2 tablespoon honey
1 tablespoon Thai red chili paste
2 teaspoons sriracha
1 tablespoon oyster sauce
Separate your wings into drumettes and wingettes, if they aren’t already. Pat dry with paper towels and cook with one of the methods listed below.
For traditional ovens:
Preheat oven to 400°F. Set up two large rimmed baking sheets with oven-safe wire racks inside. Divide wings between prepared racks and spread out in a single layer. Bake wings until cooked through and skin is crispy, 45–50 minutes.
For Ovens with Air Fry setting:
Select Air Fry mode under the More on the LCD screen. Set temp to 400°F. Evenly space about 1 dozen wings on a non-stick dark metal sheet pan. Bake wings until cooked through and skin is crispy, 30-40 minutes. For best results cook wings in batches and don’t over crowd the pan.
While wings are cooking combine soy sauce, sesame oil, lime juice, garlic, ginger paste, honey, Thai red chili paste, sriracha, and oyster sauce.
Toss the cooked wings with the sauce. Garnish with chopped scallions or cilantro if desired.