Sweet and Sour Sticky Thai Boneless Oven Baked Chicken Wings
Transform your weeknight dinner or game-day spread with these Sweet and Sour Sticky Thai Boneless Oven Baked Chicken Wings! This irresistible recipe combines the perfect balance of tangy and sweet flavors, thanks to a sticky glaze made from honey, soy sauce, rice vinegar, and a kick of sriracha. Crispy on the outside and tender on the inside, these boneless chicken wings are baked—not fried—for a healthier yet equally indulgent twist. Coated in a crunchy panko breadcrumb crust and smothered in a glossy Asian-inspired sauce, they’re garnished with sesame seeds and fresh cilantro for a burst of flavor and vibrant finish. Easy to make in under an hour, these wings are perfect for entertaining or satisfying a craving for bold, savory bites. Whether served as an appetizer or a main course, they’re guaranteed to be a crowd-pleaser!
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Recipe Information
Ingredients
- 2 pounds boneless chicken wings
- 0.5 cups cornstarch
- 0.5 cups all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 teaspoon garlic powder
- 2 large eggs
- 1 cup panko breadcrumbs
- oil spray
- 0.25 cups honey
- 0.25 cups rice vinegar
- 0.25 cups soy sauce
- 1 tablespoon sriracha
- 1 tablespoon fresh lime juice
- 2 cloves minced garlic
- 1 teaspoon fresh ginger, grated
- 2 teaspoons cornstarch
- 2 teaspoons water (for cornstarch slurry)
- 1 tablespoon sesame seeds
- 2 tablespoons fresh cilantro, chopped
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
In a small bowl, mix together cornstarch, flour, salt, black pepper, and garlic powder.
In another bowl, beat the eggs until fully combined.
Place panko breadcrumbs in a third bowl.
Dip each boneless chicken wing into the flour mixture, then into the beaten eggs, and finally coat with panko breadcrumbs. Place each piece on the prepared baking sheet.
Spray the coated chicken wings with a light layer of oil spray to help them crisp up during baking.
Bake the chicken wings in the preheated oven for 20-25 minutes, flipping them halfway through, until golden brown and fully cooked (internal temperature of 165°F/74°C).
While the chicken is baking, prepare the sticky Thai sauce. In a saucepan over medium heat, combine honey, rice vinegar, soy sauce, sriracha, lime juice, minced garlic, and grated ginger. Stir well and bring to a gentle simmer.
In a small bowl, mix the cornstarch with water to make a slurry. Slowly add the slurry to the sauce while whisking constantly to thicken it. Let it simmer for another 2-3 minutes until glossy.
Remove the baked chicken wings from the oven and toss them in the warm sticky Thai sauce until coated evenly.
Transfer the coated wings to a serving plate and sprinkle with sesame seeds and freshly chopped cilantro.
Serve immediately and enjoy your Sweet and Sour Sticky Thai Boneless Oven Baked Chicken Wings!
Nutrition Facts
Calories |
829 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.8 g | 29% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 1425 mg | 62% | |
| Total Carbohydrate | 70.0 g | 25% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 18.3 g | ||
| Protein | 79.1 g | 158% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 51 mg | 4% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 188 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
