Thai Chicken Wings

We love this recipe from Susan Norlander who says the following Thai Chicken Wings recipe can be used with other chicken parts “but somehow wings are more fun to eat!” 

Susan grew up in Thailand and now farms with her husband and daughters in rural New Hampshire. 

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2 pounds chicken wings
2 tablespoons peanut oil
1/3 cup dark soy sauce
2 tablespoons sherry
2 tablespoons honey
1 garlic clove, crushed
1 teaspoon finely grated fresh ginger root
Crushed hot red pepper


Remove the tips from the chicken wings and save them for making stock. Cut the remainder of each wing into 2 pieces. Heat the oil in a wok and fry the wing joints on high heat until browned, about 3 minutes. If your wok is not large enough to hold the wings in a single layer, brown the wings in batches. Stir together the remaining ingredients, adding the hot pepper to taste, and add to the wok; stir well. Reduce the heat to low, cover the wok, and simmer until the wings are tender, about 30 minutes. Stir frequently after 15 minutes; the sweet glaze gets thick and might burn. Serve warm.


5 to 6 servings as an appetizer or 1 course in a Thai meal

Preparation Method

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