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Let’s talk wings.

Sweet and Sour Sticky Thai Boneless Oven Baked Chicken Wings |

You guys know how my family is full of picky eaters, right?

Well, they say they don’t do wings, but really they do. I mean they order them at restaurants all the time, so why do they tell me they don’t like wings?

Sweet and Sour Sticky Thai Boneless Oven Baked Chicken Wings |

See, I have tried, tried to make wings at home and I think they turned out fine. Maybe not as good as some of our favorite Cleveland restaurant (seriously Cleveland has some good food), like The Rush Inn and Around the Corner (both awesome), but still good.

I honestly do not know what my family’s deal is.

They are just weird and picky.

Sweet and Sour Sticky Thai Boneless Oven Baked Chicken Wings |

It’s my life, welcome to it!

Sweet and Sour Sticky Thai Boneless Oven Baked Chicken Wings |

So I made boneless wings. Those will usually pass over their picky palettes.

Everyone just seems to like them better and they are a lot healthier, so I guess that’s a bonus!

Sweet and Sour Sticky Thai Boneless Oven Baked Chicken Wings |

Normally I just do buffalo wings.

But I kind of feel like I have enough buffalo recipes lined up to show you guys. So I went the complete other direction. Sweet, sour and sticky Thai!

Sweet and Sour Sticky Thai Boneless Oven Baked Chicken Wings |

It’s so good. The sauce alone is amazing.

Sweet and Sour Sticky Thai Boneless Oven Baked Chicken Wings |

I served these for dinner with a side of rice.

Rice is my go to side. For everything. It always works. Picky eaters love rice.

I actually got the very picky boys to eat these. At first they thought is was some kind of orange chicken and they like orange chicken, so they ate it. After a bite or two they realized it was not orange chicken, but they still ate it.


Of course it was minus the green stuff and the cashews. Typical.

Sweet and Sour Sticky Thai Boneless Oven Baked Chicken Wings |

Oh and about all that beer in the pictures? Yeah, I have no idea what I was thinking. I do not even drink a lick of any kind of alcohol , but I was cooking the day I made these and I guess I just thought the photo needed some beer and by some I guess I meant a lot.

The last photo has three bottles!

Again, I have no idea what was going through my mind. I almost didn’t post some of the photos, but I liked them.

But hey, I guess it works since I was going for “football food” and typically football, beer and wings go hand in hand. Literally. Beer in one hand, wings in the other and football on the TV.

Oh and these are great because you can totally make them in advance (even freeze them) and just pop them back in the oven for a few minutes before you are ready to serve. So easy and so perfect.

Sweet and Sour Sticky Thai Boneless Oven Baked Chicken Wings |

Sweet and Sour Sticky Thai Boneless Oven Baked Chicken Wings

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 Servings
Calories Per Serving: 361 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 1 pound boneless chicken tenderloins or breasts cut into nugget-sized pieces
  • 3/4 cup buttermilk
  • 1 1/2 cups panko
  • 2 tablespoon whole wheat flour or conrmeal



  • Preheat the oven to 475°F. Line a baking sheet with foil and spray or brush it with the olive oil.
  • Add the chicken to a large bowl and pour the buttermilk overtop. Mix well and set aside.
  • In a shallow pie dish or large bowl add the panko, whole wheat flour and a pinch of salt and pepper. Mix well.
  • Remove each piece of chicken from the buttermilk, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary use two baking sheets. Spray each chicken "wing" with non-stick spray or a mist of olive oil.
  • Bake for 10-12 minutes, then gently flip using kitchen tongs and spray the other side. Bake for 10-12 minutes more, then remove from oven. Reduce the oven to 400 degrees F.
  • While the chicken is baking combine the sweet thai chili sauce, soy sauce, dark brown sugar, peanut butter, tomato paste, apple juice, rice vinegar, lime juice, fish sauce, garlic, ginger, crushed red pepper and pepper in a medium sauce pot. Bring the sauce to a boil, reduce heat and simmer 5 minutes or until sauce has thickened slightly. If the sauce does not thicken add in the cornstarch mixture and boil 1-2 minutes until slightly thickened. Remove from the heat and stir in the cilantro.
  • Gently toss each piece of chicken in the sauce, draining the excess sauce back in to the pot. Place the chicken back on the pan and repeat until all the chicken is coated in the sauce. When ready to serve place the pan of chicken back in the oven for 5 minutes to warm through and to help the sauce coat the chicken.
  • Serve with fresh cilantro, chopped cashews and any extra sauce for dipping.
  • The chicken "wings" can be made ahead and coated in the sauce. To reheat the "wings" preheat the oven to 350 degrees F. Cook for 10 to 15 minutes or until hot. Serve as directed.

Sweet and Sour Sticky Thai Boneless Oven Baked Chicken Wings |

Ah and so stickin good!

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  1. 5 stars
    Delicious! Made this a few weeks ago. Flavor was fantastic. Hands down the best Asian type dish I have made. The whole family loved. Definitely will be making again.

  2. I made these tonight for dinner. They weren’t as good as I expected. The chix needed a little more seasoning. The sauce needed more piazzz. I may try to make again. This was a lot of work for a seasoned cook with Fibromyalgia. I would need to do a little more prep work ahead or have help. The concept is great but for us we need more z1p. Remember to spray foil extra well. Thanks for sharing the recipe. Thai baked chix wings.

    1. Hi Barbara! I am sorry these did not turn out as well as you expected them to! Are there any questions I could help you with? xTieghan

  3. 5 stars
    Hello! Just made these for dinner alongside some farm fresh corn! Delish! I actually made a pound and a half of the “wings” but left a small tray un-sauced for my 3 year old who wolfed them down. Hubby is running late from work..let’s hope I save him some…these are so addictive!! Thank you!!!!

  4. I need this in my life !!! Omg I know your hiring damn I wish I could help but I’m in Holland!! I’m bipolar and unemployable but the only way to keep me sane and happy is to cook !! I have a blog but it’s not much , I’ve used one of your recipies and shared !!
    I just love your use of all kinds of foods ! You don’t go for traditional recipies, you just make things up that you like, I bow down to you and your taste buds , if you got together with ferran adria from the world famous and missed el bulli I know your gastronomic boundries would be crossed!!!!!!
    If I could help with anything please don’t hesitate to ask!! If not I will be cooking and loving your creations

    1. Thank you so much Simon!! I will have to check out that person and your blog! So happy you are loving mine in the mean time, and keep cooking, I am so happy its doing great things for you! (:

  5. This looks wonderful. Can’t wait to try it!
    And I know this is quite old, but if anyone happens to read this, where do you buy sweet Thai chili sauce??

    1. HI! I just buy it in the asian isle of my grocery store. They also sell it at target. Hope you love this recipe, thanks!

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