Spicy Thai Chicken Wings


(1 vote) 2 1

This recipe has a unique and delicious spin on a traditional chicken wings recipe.

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Time needed

25 + chilling min preparation + 50 min cooking

Serving Size / Yield

40 servings


  • 20 chicken wings (about 4 lbs.)
  • 1/4 C. dry sherry
  • 1/4 C. oyster sauce or 2 Tbs. soy sauce
  • 1/4 C. honey
  • 3 Tbs. chopped fresh cilantro
  • 2 Tbs. chili sauce
  • 2 Tbs. grated lime peel
  • 4 med. green onions, chopped
  • 3 cloves garlic, finely chopped

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Cut each chicken wing at joints to make 3 pieces; discard tip. Cut off and discard excess skin.

In resealable heavy-duty plastic food-storage bag or large glass bowl, stir remaining ingredients until well mixed. Add chicken to marinade. Seal bag; turn to coat. Refrigerate at least 1 hour but no longer than 24 hours, turning once.

Heat oven to 375 degrees. Place chicken in ungreased 15X10X1-inch pan. Bake uncovered for30 minutes, stirring frequently. Bake about 20 minutes longer or until juice of chicken is clear when thickest part is cut to the bone.

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