- Share + savor
I have a cookbook! - Buy Now
Thai Chicken Wings
These zesty wings are fried for a satisfying crunch with a balance of sweet, sour, spicy and salty Thai flavors.
jump toRECIPE
This post may contain affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. Please read my policy page.
These Thai chicken wings bring together all the best Thai flavors—zesty citrus, savory fish sauce, crunchy toasted rice powder, and the perfect hit of heat from bird’s eye chilies. Inspired by the Isan region of Thailand, these crispy wings are marinated, fried, and then tossed in a fragrant, punchy coating that delivers sweet, sour, spicy, and salty in every bite. If your crew loves bold, restaurant-style wings with real crunch, these will be a real crowd-pleaser. For more flavor-packed appetizers, be sure to try my baked lemon pepper wings or this Italian queso dip.
Why You’ll Love This Recipe
- Crispy, crave-worthy texture – Cornstarch and high-heat frying create a perfectly crunchy exterior.
- Big, bright Thai flavor – Toasted rice powder, lemongrass, lime, fish sauce, and bird’s eye chilies pack in layers of sweet, sour, salty, and spicy.
- Totally customizable heat – Keep it mild or bring the fire by adjusting the chilies.
Key Ingredients in This Recipe
- Chicken wings – If you buy whole wings, split them at the joint into wingettes and drumsticks. Discard the wing tips or use them to make your own stock from scratch. I recommend planning 4 wing segments per person as an appetizer and doubling it as an entrée.
- Fish sauce – The wings are first marinated in fish sauce overnight which adds a salty, umami flavor. Fish sauce gets its funky flavor from fish like anchovies fermented over a long period of time.
- Cornstarch – The powder works to absorb any excess moisture and adds a light, crunchy exterior to the wings.
- Rice – Grains of raw rice are toasted and ground into a fine powder which adds a nutty flavor and satisfying texture to the outside of the wings. Toasted rice powder ( khao khua) is used frequently in Isan dishes like pork larb. While traditionally sticky rice is used, I opt for long grain rice instead based on accessibility.
- Lemongrass – The upper part of the lemongrass stalk is tough, so only the lower past is used in this recipe. It adds a bright, unique lemony flavor to the powder.
- Bird’s eye chili – Bird’s eye chili, also called Thai chili, adds an intense heat with fruity flavor. Since these chilies can sometimes be difficult to find, I will buy a large bag at my local Asian market and store them in a resealable bag in the freezer, taking them out as needed.
- Lime – Traditionally lime leaves are used in the powder though I choose to use lime zest as well as lime juice. The zest from the lime is mixed with the rice powder and other ingredients while the lime juice is squeezed over the fried wings to help the powder adhere to the crispy wings.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Make the toasted rice powder ahead of time! It keeps for up to a week and makes the final fry-and-toss process so much faster when entertaining.
Swaps and Substitutions
- Rice: Sticky rice is traditional for toasted rice powder, but long-grain white rice works well (and is easier to find).
- Bird’s eye chilies: Swap with serrano or Fresno peppers for less heat, or use dried Thai chilies if that’s what you have.
- Lemongrass: If you can’t find fresh lemongrass, use a teaspoon of lemongrass paste in the coating.
- Fish sauce: Soy sauce can stand in, though the flavor will be slightly less traditional.
- Frying oil: Vegetable, canola, or peanut oil all work for deep frying.
How to Make Thai Chicken Wings (Step-by-Step)
Add the rice, lemongrass and chili to a nonstick skillet and toast over medium-low heat, shaking the pan occasionally until the rice is toasted and golden brown, about 15 minutes.
Remove from heat and let cool completely. Then add the toasted rice mixture to the bowl of a food processor, spice grinder or mortar and pestle, with the lime zest, sugar, salt and garlic powder. Grind until the texture of sand. Strain out any large pieces of lemongrass.
Remove to a bowl or container then cover and store until ready to use, for up to 1 week.
Toss the wing in the fish sauce and rice vinegar, tossing to combine. Remove to a large bowl, cover and refrigerate for at least 1 hour and up to overnight.
When ready to cook the wings, let them stand at room temperature for 30 minutes, so that the wings cook evenly. Pat dry with paper towels.
Fill a large heavy-bottomed pot with enough oil to reach 2-inches up the side of the pot. Heat oil to 375°F (190ºC). Add the cornstarch to a shallow mixing bowl.
When the oil is hot, work in batches and dredge the wings in cornstarch shaking off the excess. Lower the wings into the oil and fry, turning occasionally, until the chicken is cooked through and the outside is golden brown, about 10 minutes.
Transfer to a wire rack set over a baking sheet to drain. Place the rack in the oven to keep warm and repeat with the remaining wings.
Once all wings have been fried add to a large bowl and squeeze the lime juice over the top followed by the rice blend. Toss to coat evenly.
Spread on a platter and top with the green onion, cilantro and mint and serve.
How to Bake Thai Chicken Wings
Preheat oven to 400ºF (200ºC). Toss the wings in the cornstarch as directed then place a wire rack inside a baking sheet. Arrange the wings in an even single layer and bake until cooked through, about 40 minutes, rotating about half way through cooking. Heat the oven to broil high and broil until golden brown and crispy, about 3 minutes on each side.
How to Make Thai Chicken Wings in an Air Fryer
Toss the wings in the cornstarch as directed below. Set the airfryer to 380ºF and cook the wings for 12 minutes. Flip the wings then increase the heat to 400ºF (200ºC) and cook for an additional 5 to 6 minutes.
How to Serve Thai Chicken Wings
- Serve piled high on a platter with extra lime wedges.
- Top with fresh herbs like cilantro, mint, and thinly sliced green onion.
- Add a cooling dip like Thai sweet chili sauce or a lime-yogurt sauce.
- Pair with sticky rice, jasmine rice, or crunchy raw veggies for balance.
How to Store Thai Chicken Wings
- Refrigerate: Store leftover wings in an airtight container for up to 3 days.
- Reheat: Warm in a 375ºF oven for 8–10 minutes to bring back the crispiness.
- Freeze: Freeze after frying (before tossing in coating) for up to 2 months; re-crisp in the oven and finish with the coating and a few squeezes of lime.
FAQ – Frequently Asked Questions
Do I have to marinate the wings overnight?
Overnight gives the best flavor, but even 1 hour will still add great seasoning from the fish sauce and vinegar.
How spicy are Thai Chicken Wings?
They’re naturally pretty spicy due to bird’s eye chilies. To reduce heat, use fewer chilies or swap in milder peppers.
Can I make the toasted rice powder for Thai Chicken Wings ahead of time?
Yes—make it up to a week in advance and store in an airtight container.
Can I air fry Thai Chicken Wings?
Definitely. Air fry at 380ºF for 12 minutes, flip, then finish at 400ºF for 5–6 minutes.
Other Recipes to Try
If you enjoy this chicken wing recipe, I recommend checking out these for your next game day or super bowl party:
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Thai Chicken Wings
Rate this Recipe
Ingredients:
For the coating:
- 2 tablespoons uncooked long-grain white rice
- 2 stalks lemongrass, tender parts only, thinly sliced
- 4 Thai bird’s eye chilies
- 2 teaspoons lime zest
- 1½ teaspoons granulated sugar
- ½ teaspoon kosher salt
- ¼ teaspoon garlic powder
For the wings:
- 3 pounds chicken wings, drumettes and flats separated and wingtips discarded
- 2 tablespoons fish sauce
- 2 tablespoons rice wine vinegar
- ½ cup cornstarch
- Vegetable oil, as needed, for frying
- 1 tablespoon freshly squeezed lime juice
- 2 green onions, thinly slices
- ¼ cup cilantro
- 2 tablespoons chopped mint
Instructions:
For the coating:
- Add the rice, lemongrass and chili to a nonstick skillet and toast over medium-low heat, shaking the pan occasionally until the rice is toasted and golden brown, about 15 minutes.
- Remove from heat and let cool completely. Then add the toasted rice mixture to the bowl of a food processor, spice grinder or mortar and pestle, with the lime zest, sugar, salt and garlic powder. Grind until the texture of sand. Strain out any large pieces of lemongrass.
- Remove to a bowl or container then cover and store until ready to use, for up to 1 week.
For the wings:
- Toss the wing in the fish sauce and rice vinegar, tossing to combine. Remove to a large bowl, cover and refrigerate for at least 1 hour and up to overnight.
- When ready to cook the wings, let them stand at room temperature for 30 minutes, so that the wings cook evenly. Pat dry with paper towels.
- Fill a large heavy-bottomed pot with enough oil to reach 2-inches up the side of the pot. Heat oil to 375°F (190ºC). Add the cornstarch to a shallow mixing bowl.
- When the oil is hot, work in batches and dredge the wings in cornstarch shaking off the excess. Lower the wings into the oil and fry, turning occasionally, until the chicken is cooked through and the outside is golden brown, about 10 minutes.
- Transfer to a wire rack set over a baking sheet to drain. Place the rack in the oven to keep warm and repeat with the remaining wings.
- Once all wings have been fried add to a large bowl and squeeze the lime juice over the top followed by the rice blend. Toss to coat evenly.
- Spread on a platter and top with the green onion, cilantro and mint and serve.
Notes:
Make the toasted rice powder ahead of time! It keeps for up to a week and makes the final fry-and-toss process so much faster when entertaining.
Nutrition:
Calories: 516kcal | Carbohydrates: 25g | Protein: 35g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 1136mg | Potassium: 394mg | Fiber: 1g | Sugar: 2g | Vitamin A: 543IU | Vitamin C: 12mg | Calcium: 43mg | Iron: 2mg
DID YOU MAKE THIS?
TAG ME ON INSTAGRAM TO BE FEATURED ON MY STORIES! @cookingwithcocktailrings
To print recipe use the button within the recipe card.
)
)
)
Much delicious than KFC!!! Will cook it every weekend!
These Thai Chicken Wings look absolutely delicious! I love the combination of spicy and sweet flavors. Can’t wait to try this recipe for my next get-together!
thank you!I hope you enjoy!
These Thai chicken wings look absolutely delicious! I love the combination of flavors you’ve included in the marinade. Can’t wait to try this recipe for my next game night!