Thai Sticky Wings

Submitted by Gina Caputo

About the cook: Being a lover of both cooking and animals, my day job includes being an animal nurse and my nights and weekends are for cooking and baking. Trying new recipes and mixing and matching different ingredients to make something new and tasty!

About the dish: Being a newlywed trying to impress my husband who’s favorite flavor is sweet with a kick of spice I came up with this tangy sauce and healthy spin on wings.

National Origin: Thai

Serves: 4

Estimated Time: 30 to 60 Minutes


2lbs Chicken Wings
2 Cups Panko
1/2 Cup Sliced Almonds
2 Cups Flour
3 eggs
Coconut Oil Spray (or any canned spray would work)
Salt and Pepper

1/2 Cup Sweet Chili Sauce
1/2 Cup Water
1/4 Cup Brown Sugar
1/4 Cup Soy Sauce
2 Tbs Seasoned Rice Vinegar
2 Tbs Lime Juice
1 Tsp Ginger- Fresh Grated
1 Clove Garlic Minced
1/4 Tsp Red Pepper Flakes

Optional Cilantro For Garnish


In a food processor put 2 cups of panko crumbs and 1/2 cup of sliced almonds until it becomes fine crumbs.
After seasoning with salt and pepper dip the wings in flour, eggs then the panko/almond mixture.
Refrigerated the chicken wings on a greased pan for about 15 mins for the coating to set.
After refrigerated spray the tops with coconut oil spray and bake in a 425 degree oven for 20 mins, flipping them half way through the cooking time.

While they bake make the sauce in a med size sauce pan on the stove.
Combine all sauce ingredients at med-high heat until boiling, then lower to medium heat for 7-8 mins until thickened.
slightly cool the sauce then dipped each chicken wing until coated.
Sprinkle with optional cilantro for garnish. Enjoy!

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