Thai Pantry Wings Recipe

Name: Thai Pantry Wings
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons light soy sauce (low sodium); 4 tablespoons fish sauce; 4 tablespoons vegetable or peanut oil; 1 teaspoon toasted sesame oil; 2 tablespoons finely minced ginger; 2 tablespoons finely minced lemongrass; 2 garlic cloves, finely minced; 1 tablespoon Sriracha sauce; 1 tablespoon brown sugar; 1/2 cup sake or Shaoxing wine; 3 tablespoons honey; 2.5-3 pounds chicken wingettes (wings separated at the joint into two sections); 1 scallion, thinly sliced (optional); 2 tablespoons cilantro, roughly chopped (optional); 1 lime, cut in wedges

Servings: persons

4 tablespoons light soy sauce (low sodium)
4 tablespoons fish sauce
4 tablespoons vegetable or peanut oil
1 teaspoon toasted sesame oil
2 tablespoons finely minced ginger
2 tablespoons finely minced lemongrass
2 garlic cloves, finely minced
1 tablespoon Sriracha sauce
1 tablespoon brown sugar
1/2 cup sake or Shaoxing wine
3 tablespoons honey
2.5-3 pounds chicken wingettes (wings separated at the joint into two sections)
1 scallion, thinly sliced (optional)
2 tablespoons cilantro, roughly chopped (optional)
1 lime, cut in wedges

1
Whisk the first 10 ingredients together in a large bowl or deep baking dish. Add the chicken wings and toss, so they're well coated. Marinate in the refrigerator for several hours, or preferably overnight, tossing a couple of times.
2
Preheat oven to 400 degrees. Lift wings out of the marinade (reserving it) and arrange them on a foil lined shallow baking pan, large enough so they don't touch. Bake for 45 minutes.
3
While the wings are in the oven, put about 3/4 cup of the reserved marinade in a pan and bring it to a boil. Whisk in the honey and simmer about 10 minutes, until it reduces to a glaze.
4
Remove the wings from the oven, spoon the glaze over them and put back in for about another 10-15 minutes, basting once, until they're well browned, but not burnt.
5
Pile them onto a serving plate and, if desired, sprinkle with chopped scallion and/or cilantro. Serve with lime wedges.

348

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 tablespoons light soy sauce (low sodium), 4 tablespoons fish sauce, 4 tablespoons vegetable or peanut oil, 1 teaspoon toasted sesame oil, and more.

Yes, Thai Pantry Wings falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai Pantry Wings

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions