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Homemade Sweet and Sour Sticky Thai Boneless Oven Baked Chicken Wings photo

Sweet and Sour Sticky Thai Boneless Oven Baked Chicken Wings

These Sweet and Sour Sticky Thai Boneless Oven Baked Chicken Wings are bursting with flavor! A perfect blend of sweet, spicy, and savory that everyone will love.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 1 pound boneless chicken tenderloins or breasts (cut into nugget-sized pieces)
  • 3/4 cup buttermilk
  • 1 1/2 cups panko (Japanese breadcrumbs for extra crunch)
  • 2 tablespoons whole wheat flour or cornmeal
For the 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 whole lime (juiced)
  • 1 teaspoon fish sauce (optional for enhanced flavor)
  • 2 cloves garlic (minced or grated)
  • 1 tablespoon fresh ginger (grated)
  • 1/4 teaspoon crushed red pepper (for a spicy kick)
  • 1/4 teaspoon pepper
  • 1 tablespoon cornstarch (mixed with 1 tablespoon cold water, optional for thickening)
  • 1/4 cup fresh cilantro (chopped, plus more for garnish)
  • Chopped cashews (for garnish)

Equipment

  • Baking Sheet
  • Parchment paper
  • Bowl
  • Whisk
  • Measuring cups and spoons
  • Mixing spoon

Method
 

Instructions:
  1. Start by placing your nugget-sized pieces of chicken in a bowl. Pour in the buttermilk and mix well to coat. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.
  2. Preheat your oven to 400°F (200°C).
  3. In a separate bowl, combine the panko, whole wheat flour (or cornmeal), and a pinch of salt and pepper. Mix well to ensure an even coating.
  4. Once the chicken has marinated, remove it from the refrigerator. Take each piece and allow the excess buttermilk to drip off before rolling it in the panko mixture.
  5. Place the baking sheet in the preheated oven and bake for about 20-25 minutes, or until the chicken is golden brown and cooked through, flipping them halfway through for even cooking.
  6. While the chicken is baking, prepare the sticky sauce. In a saucepan, combine the sweet Thai chili sauce, soy sauce, dark brown sugar, peanut butter, tomato paste, apple juice, rice vinegar, lime juice, minced garlic, grated ginger, and crushed red pepper. Stir over medium heat until the sugar dissolves and the mixture thickens slightly, about 5-7 minutes.
  7. Once the chicken is done baking, remove it from the oven and transfer it to a large bowl. Pour the sticky sauce over the baked chicken and toss to coat evenly. Garnish with fresh cilantro and chopped cashews before serving.

Notes

  • For a spicier kick, add more crushed red pepper to the sauce.
  • These wings can be made ahead of time and reheated for easy serving.
  • Experiment with different sauces for varied flavors.