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Let’s talk 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?
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.
It’s my life, welcome to it!
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!
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!
It’s so good. The sauce alone is amazing.
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.
Yes!
Of course it was minus the green stuff and the cashews. Typical.
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
Servings: 6 Servings
Calories Per Serving: 333 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 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
Sauce
- 1 cup sweet thai chili sauce
- 1/3 cup soy sauce
- 1/4 cup dark brown sugar
- 1 tablespoon peanut butter
- 1 tablespoon tomato paste
- 1/2 cup apple juice
- 1/4 cup rice vinegar
- 1 lime juiced
- 1 teaspoon fish sauce this is optional, but it adds great flavor
- 2 coves garlic minced or grated
- 1 tablespoon fresh ginger grated
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon pepper
- 1 tablespoon cornstarch mixed with 1 tablespoon cold water optional
- 1/4 cup fresh cilantro chopped, plus more for garnish
- cashews chopped, for garnish
Instructions
- 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.
Ah and so stickin good!
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.
Hi there! Thanks so much for trying out this recipe! So glad to hear it was enjoyed ? xTieghan
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.
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
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!!!!
Thank you Kristen!I am so glad you loved this recipe!
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
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! (:
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??
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!
Awesome things here. I’m very glad to peer your post. Thanks a lot and I’m taking a look forward to touch you.
Will you please drop me a mail?
I made this last night and they tasted INCREDIBLE…but- after baking the “crust” kept falling off my nuggets…sadeface. Before I try the OTHER recipe like this I would like to know if you have a secret for keeping the crust on the nuggets when you sauce them? I lost some of the coating when I took them off of the cookie sheet. then when I put them in a bowl and poured the sauce over they just sort of “fell apart”. All of my football guests thought the sauce was GENIUS though. So wonderful. Thanks in advance.
Hey Mariah!!
So sorry about the crust falling off, that happens to me too sometimes. I actually dip the nuggets one at a time into the sauce (Using a fork) and then place them on a parchment paper lined cookie sheet to make sure they dod not stick. That normally does the trick for me.
Let me know if you have any other questions and thank you so much for the kind words!
Made this for dinner last night and it was delish! The sauce is fantastic. I have about 1 cup left over so we plan on serving it tonight with some steamed tempeh over brown rice with shredded carrot, chopped cucumber, chopped cashews and cilantro.
Definately making this again!
So happy you loved this and I love the sound of your dinner tonight!
Do you think you could do this with ribs? My hubby was asking for Super Bowl, since he loved the chicken so much!
Yup! This sauce would be so good on ribs!
i forgot one of our guests has a peanut allergy! could i just leave the peanut butter out all together??
Yes, it is no big deal at all!
Hope you love these!
these came out SO amazing!! i’m excited to try them again with peanut butter. we didn’t even use the extra dipping sauce as they had enough flavor with the sauce they were coated in. i’m saving the extra dipping sauce to make them again this week! thanks for the great recipe!!
YAY! SO happy you loved these!! Thanks for making them and letting me know you loved them!
I want to try making these this weekend! Can I use regular flour instead of whole wheat/cornmeal? and what kind of peanut butter? is teddie’s smooth all natural ok?
Hey Cass!
Yes, regular flour will work and teddy’s PB will work great! Hope you love these!