Sticky Thai Barbecue Wings

8 steps

Cook:25min

Updated at: Sat, 26 Sep 2026 10:43:00 GMT

Nutrition balance score

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Ingredients

4 servings

2 lbschicken wings

or chicken drumettes

½ tspsalt

½ tspgarlic powder

1 Tbspbaking powder

Crucial for oven/air fryer crispiness! Do not use baking soda

¾ cupThai BBQ Sauce & Glaze

1 Tbsphoney

or brown sugar, Optional, to extra-intensify the "sticky" factor

cilantro

Chopped, or a squeeze of fresh lime juice

green onions

sliced

sesame seeds

Instructions

Step 1

Dry the wings: Pat the chicken wings with paper towels until completely dry. Moisture is the enemy of crispiness.

Step 2

Air Fryer Method: Arrange wings in a single layer. Cook at 400°F (200°C) for 20–25 minutes, flipping halfway through, until golden brown and crunchy. OR Oven Method: Place a wire rack inside a baking sheet. Arrange wings on the rack. Bake at 425°F (218°C) for 40–45 minutes, flipping once, until completely crisp.

Step 3

While the wings are cooking, pour the Kinder's Thai BBQ Sauce (and optional honey) into a small saucepan over medium-low heat.

Step 4

Let it simmer gently for 3 to 5 minutes, stirring frequently. This burns off excess moisture, turning the glaze into a thick, sticky coating that will cling perfectly to the wings.

Step 5

Transfer the hot, crispy wings into a clean large bowl.

Step 6

Pour the warm, reduced Thai BBQ sauce over the wings.

Step 7

Toss vigorously until every wing is heavily coated.

Step 8

Transfer to a platter and immediately top with sesame seeds, green onions, cilantro, and a lime wedge.