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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 irresistibly crispy and coated in a luscious sweet-tangy sauce!
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Appetizer, 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 breadcrumbs
  • 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 lime juiced
  • 1 teaspoon fish sauce optional, but it adds great flavor
  • 2 cloves 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
  • Chopped cashews for garnish

Equipment

  • Large mixing bowl
  • Sheet pan
  • Whisk
  • Measuring cups and spoons
  • Cooking spray or parchment paper

Method
 

Preparation Steps:
  1. Begin by placing the nugget-sized pieces of chicken into a large mixing bowl. Pour the buttermilk over the chicken, ensuring that each piece is well-coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes.
  2. While the chicken is marinating, preheat your oven to 400°F (200°C). In a separate bowl, combine the panko breadcrumbs and whole wheat flour (or cornmeal). Mix well to ensure that the coating is evenly distributed.
  3. Once the chicken has marinated, remove it from the refrigerator. Using tongs, lift each piece of chicken out of the buttermilk, allowing any excess to drip off. Dredge the chicken pieces in the panko mixture, ensuring they are fully coated.
  4. Place the coated chicken nuggets on a sheet pan lined with parchment paper or lightly greased with cooking spray. Bake for 20-25 minutes or until the chicken is golden brown and cooked through, flipping halfway through the baking time.
  5. While the chicken is baking, prepare the sauce. In a medium saucepan over medium heat, combine the sweet Thai chili sauce, soy sauce, dark brown sugar, peanut butter, tomato paste, apple juice, rice vinegar, lime juice, fish sauce (if using), garlic, ginger, crushed red pepper, and pepper. Stir until smooth.
  6. If you prefer a thicker sauce, mix the cornstarch with cold water and add it to the sauce, stirring until it thickens.
  7. Once the chicken wings are done baking, remove them from the oven and drizzle the sauce over the wings while they are still hot. Toss gently to ensure each piece is coated.
  8. Transfer the glazed chicken wings to a serving platter. Sprinkle chopped cilantro and cashews on top for garnish. Serve immediately and enjoy!

Notes

  • Marinate the chicken for the best flavor and tenderness.
  • Do not skip preheating the oven for even cooking.
  • Use parchment paper for easy clean-up after baking.