Honey Thai Bangkok Wing Sauce
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Servings
4 servings (about 2 lbs wings)
Prep Time
15 minutes
Cook Time
35 minutes
These Honey Thai Bangkok Wings bring together crispy, golden-baked chicken wings coated in the sweet and spicy Honey Thai Bangkok blend, then finished with a sticky honey glaze layered with fresh lime and sesame for crunch and brightness. It’s the perfect appetizer or game-day treat that balances sweet, spicy and savory in one bite.
Author:The Spice Guy
Ingredients
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2 lbs chicken wings (drums + flats)
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1 Tbsp olive oil
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3 Tbsp Honey Thai Bangkok seasoning
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2 Tbsp honey
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1 Tbsp soy sauce (or tamari for gluten-free)
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1 Tbsp lime juice (freshly squeezed)
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1 tsp sesame oil
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1 Tbsp toasted sesame seeds
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Optional garnish: chopped fresh cilantro or chives
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Optional for heat: extra pinch of crushed red pepper flakes
Directions
Pre-heat oven to 400°F
Line a baking sheet with foil and set a wire rack on top (for crisping).
Pat the chicken wings dry with paper towels to remove excess moisture.
In a large bowl, toss the dried wings with the olive oil until evenly coated.
Sprinkle the 3 Tbsp of Honey Thai Bangkok seasoning over the wings; toss to coat thoroughly, pressing the seasoning into the wings so it sticks.
Arrange the seasoned wings on the wire rack, spacing them so they’re not touching. Bake for 20 minutes.
Flip each wing over, then bake for an additional 10 minutes.
While the wings are baking, whisk together the honey, soy sauce, lime juice and sesame oil in a small bowl.
After the 30 minutes of baking (20 + 10), brush half of the glaze over the wings, then return to the oven and broil on low (or high rack) for 5–8 minutes until the glaze is sticky, caramelized and the wings are crisp. Watch carefully so they don’t burn.
Remove wings from the oven and transfer to a serving platter.
Immediately sprinkle the toasted sesame seeds over top.
OPTIONAL - Add chopped cilantro or chives if using. Serve hot with extra lime wedges, and your favorite dipping sauce (ranch, blue-cheese, sweet chili).
Recipe Note
Make ahead tip: Season the wings and refrigerate for up to 1 hour before baking to allow flavor to permeate. Then bake and glaze as directed.
Crispier wings: If you prefer super-crisp wings, after broiling, you can raise the oven temperature to 450°F (230 °C) for the last 2–3 minutes — just monitor closely.
Serving suggestion: These pair wonderfully with cold beer (if you drink) or sparkling water with lime. Also go great with mango-pineapple salsa to lean into the Thai-street-food vibe.