Sticky, sweet and savory, these grilled chicken wings with a Thai glaze are easy to prepare and perfect for summer!
Wings are a favorite at our house when we want a casual, easy dinner. We love cooking crispy air fryer chicken wings, as well as crockpot chicken wings, but this grilled version is perfect for summer!
I love the contrasting flavors you can find in Thai food: sweet, savory, spicy and sour. And full of umami!
These chicken wings marinate to infuse the flavors into the meat, and are brushed with some reserved marinade while grilling for a sticky and slightly charred glaze.
Reasons you'll ♡ grilled chicken wings with Thai glaze
- they are simple to cook on the grill (with easy clean up!)
- they have so much flavor thanks to the marinade and the glaze brushed on as they grill
- you can customize the heat
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Two steps to build flavor
The first flavor-boosting step is to marinate the chicken in a marinade.
To make the marinade, combine honey, fish sauce, soy sauce and lime juice. These ingredients create a sweet, savory, sour and umami-packed base for our marinade. To add depth, dimension, and a bit of heat, we add chili powder, ground coriander seed, garlic and hot red pepper flakes.
A few notes about the marinade:
- If you are looking to reduce the heat, feel free to leave out the red pepper flakes. If you like your food spicy, double it!
- Make sure you reserve half of the marinade to brush on the chicken just before serving.
- Marinate for 2-24 hours.
- The marinade will have the smell of fish sauce, but the chicken won't taste fishy at all. Pinky swear.
Glazing the chicken wings
After marinating the chicken, it's time to get grilling! Heat the grill to medium heat (350°F), and brush the grill with oil before adding the chicken wings.
Cook for 15-20 minutes, until skin is charred and chicken is cooked through (you can check that they've reached an internal temperature of 165°F using a digital thermometer if you'd like).
While grilling, brush the wings with the reserved marinade, and turn them frequently.
How to grill and glaze the wings
- Prepare the marinade in a large bowl. Reserve ⅓ to brush on as a glaze while grilling.
- Add the wings. Toss to coat, and marinate for 2- 24 hours.
- Heat grill to medium heat (350°F). Brush grill with oil. Place the wings on the grill, spaced apart.
- Cook with the lid down for around 30 minutes, turning the wings every 5 or so minutes.
- All grills cook differently, and some may have hot spots, so keep an eye on the wings and turn them as needed
- Long-handled tongs are great for flipping the wings while avoiding burnt hands
- Wings can handle a longer cook time than other types of chicken, so don't be afraid to cook until you get that nice char on them
- If your wings came whole, you'll want to break them down. See this post for step by step directions
- Fish sauce should be easy to find in the international section of your grocery store
- Leftover wings may be stored in an air tight container in the fridge for up to 4 days.
- To reheat: heat in a frying pan or on the grill for 3-5 minutes.
More recipes for the grill
- Perfect Grilled Chicken Breast
- Unbelievably Crispy Grilled Potatoes
- Grilled Brussels Sprouts with Garlic Butter
- Grilled Cauliflower with Jalapeno Lime Butter
- Grilled Broccoli with Parmesan
- 2 lbs chicken wings wings & drumettes
- ½ cup honey
- 3 tablespoons soy sauce
- 3 tablespoons fish sauce
- 1 lime juiced
- 1 tablespoon chili powder
- ½ tablespoon ground coriander seed
- 4 cloves garlic minced
- ½ teaspoon hot red pepper flakes see note 1
- Combine all marinade ingredients in a medium bowl. Transfer ⅓ of marinade to a small container to be used later, for glazing.
- Add chicken wings to remainder of marinade and toss to coat. Marinate for 2-24 hours, tossing occasionally.
- Heat grill to medium heat (350°F). Brush grill with oil before adding wings.
- Add wings to the grill, spacing them out by 2 inches.
- Cook with the lid down for 30 minutes, turning the wings every 5 minutes (note 2), and brushing with the reserved glaze.
- Once wings are cooked through, slightly sticky and charred, remove from the grill.
- Serve with cilantro and a squeeze of lime.
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recipe adapted from about.com