These baked Thai lemongrass chicken wings are inspired by the flavors of Gai Yang, the classic Isaan grilled chicken, but cooked entirely in the oven. They’re juicy, aromatic, and packed with lemongrass, garlic, turmeric, and savory Thai sauces, without needing a grill.
This recipe uses the flavors of Gai Yang but is fully baked in the oven for an easy, year-round option.
Prefer the traditional method? Try my classic Thai Gai Yang (Isaan grilled chicken) recipe cooked over the grill.
Jump to:
- What are Thai Lemongrass Chicken Wings
- Ingredients for Baked Thai Lemongrass Wings
- Sauces for Baked Lemongrass chicken
- How to bake Thai lemongrass chicken wings
- Suwanee's Kitchen Tips
- What to Serve with Baked Thai Lemongrass Chicken
- Storage
- Frequently Asked Questions
- More Thai Recipes You'll Love
- Baked Thai Lemongrass Chicken Wings
- Paring with Thai Lemongrass Chicken
What are Thai Lemongrass Chicken Wings
Thai lemongrass chicken wings are marinated in a blend of lemongrass, garlic, turmeric, and Thai sauces, then baked until tender with lightly crisp skin. This version takes inspiration from traditional Gai Yang flavors but uses an oven instead of a grill, making it ideal for year-round cooking.
Ingredients for Baked Thai Lemongrass Wings
- Chicken wings and drumsticks. Using a mix gives you the full wing experience. You can use one or the other if preferred.
- Lemongrass. Fresh lemongrass is key. Use only the bottom 4–5 inches of the stalk and chop finely.
- Honey. Adds gentle sweetness and helps the wings caramelize. Agave works well. Palm sugar or brown sugar are good substitutes.
- White pepper. Traditionally used in Thai marinades. Black pepper works if needed.
- Turmeric powder. Adds a light earthy flavor and gives the wings their golden color.
- Fish sauce. Brings saltiness and umami to the marinade.
- Light soy sauce. Adds savory depth without overpowering the other flavors.
- Dark sweet soy sauce. Adds sweetness and deeper color. Molasses can be used if unavailable.
- Oyster sauce. Boosts savory umami and richness.
- Rice wine vinegar. Adds balance and brightness. Lime juice or apple cider vinegar can be substituted.
- Garlic. Used generously for aroma and flavor.
- Cilantro roots or stems. Cilantro roots are ideal, but thick lower stems work well if roots aren’t available.
- Cooking oil. Use a neutral oil like vegetable, canola, or avocado oil for blending and baking
Sauces for Baked Lemongrass chicken
Below is a picture of the sauces I used for my recipe. I highly recommend these Thai brands for the best flavors. Visit your local Asian market to find these sauces.
How to bake Thai lemongrass chicken wings
To make the perfect Thai lemongrass chicken wings with honey, you'll need a few ingredients to put it all together.
Step 1. Wash the chicken wings and drumsticks, pat dry with paper towels, and place the chicken in a gallon zip lock bag. Using a large bowl is fine too.
Step 2. Chop, peel, and measure the marinade ingredients, then put everything in a small food processor. Blend until the sauce is smooth and creamy. You will have some chunks of herbs in the marinating sauce. It’s ok, leave it. They will give the extra crunch when finished baking.
Step 3. Pour the marinating sauce into the zip lock bag with the chicken wings, close the bag, and gently shake the bag until the individual pieces are evenly coated. Lay the bag flat on a plate and marinate in the refrigerator for 1-5 hours. Flip the bag upside down once or twice during this marinating time to get the sauce on both sides of the wings.
Set aside a small portion of the marinade before adding it to the raw chicken if you plan to brush during baking.
Step 4. Move the chicken from the fridge and sit at room temperature for 30 minutes before baking.
Step 5. Turn the oven to 375 degrees. Lined a large baking sheet with aluminum foil to help with easy clean up afterward. Place a rack over the foil to help heat circulation and even the temperature to cook the wings.
Some of the sauce will drip during baking and may burn a little. It's normal. Just discard the foil when you are done cooking.
Step 6. Place the chicken pieces on the baking sheet. Before baking, use leftover marinating sauce in the ziplock bag and lather the wings with a spoon or a cooking brush. This will add extra tenderness and flavor to the meat.
Step 7. Bake the wings for 20 minutes, carefully remove the rack from the oven, and brush the remaining sauce from the ziplock bag on the wings.
Be very careful with the heat on the baking pan and rack. Do this to both sides of the wings, and return to baking for another 20 minutes.
8. Use a meat thermometer to check the internal temperature to read at 165 degrees to be sure the chicken is thoroughly cooked. Add another 5-10 minutes, depending on the size of your wings and drumsticks. Add a few more minutes if you want your chicken cooked on a more well-done and crisp skin.
Step 9. Turn the oven off, remove the rack, and let the chicken rest for 10 minutes before serving. Serve with Thai sweet chili sauce and a side of sticky rice. The Thai dipping sauce recipe for the wings is below. That's it! Enjoy!
Suwanee's Kitchen Tips
- Cooking time varies by size. Add 5–15 minutes as needed and check doneness with an instant-read thermometer. Chicken is done at 165°F.
- Cilantro roots give the most flavor, but stems or even leaves work in a pinch.
- For a meatier option, swap wings for chicken thighs or boneless chicken breasts.
- Don’t toss the marinade. Brush it onto the wings around the 20-minute mark. Line the pan with foil and use a wire rack for easier cleanup. Some sauce may burn. That’s normal.
- If the wings look dry, lightly spray both sides with oil after about 20 minutes of baking.
- Turmeric stains easily, so gloves or an apron help. If any skin gets too dark, trim it off before serving. Oven temps vary, so use your judgment.
What to Serve with Baked Thai Lemongrass Chicken
These wings can be served as a delightful appetizer or a main course. For a complete meal, pair them with freshly steamed sticky rice and Som Tum salads like Thai green papaya salad, Laos cucumber salad, Or Thai green beans salad. Make the Nam Jim Jaoew, a savory and umami Thai sauce that is perfect on everything.
For the perfect sauces with this Thai lemongrass chicken wing recipe, use Thai sweet chili sauce, Nam Jim Jaoew, 3-minute Thai dipping sauce, or Thai tamarind dipping sauce.
Storage
Any leftover Baked Thai Lemongrass Chicken Wings can be stored in an airtight container in the refrigerator for up to three days. Reheat them in the oven or microwave before enjoying them.
Frequently Asked Questions
Absolutely! While chicken wings are perfect for finger food, you can use chicken thighs, drumsticks, or chicken breasts.
This recipe is easily scalable, making it ideal for gatherings and parties.
Yes, you can freeze the marinated wings before baking. Thaw them in the refrigerator before placing them in the oven.
More Thai Recipes You'll Love
- Thai Chicken Wings
- Easy chicken wing recipe
- Thai grilled pork
- Nam Tok beef waterfall salad
- Easy Chicken Satay Recipe
Baked Thai Lemongrass Chicken Wings
- Total Time: 1 hour 15 minutes
- Yield: 6 1x
- Diet: Low Lactose
Description
These baked Thai lemongrass chicken wings are inspired by the flavors of Gai Yang, the classic Isaan grilled chicken, but cooked entirely in the oven. They’re juicy, aromatic, and packed with lemongrass, garlic, turmeric, and savory Thai sauces, without needing a grill.
Ingredients
- 3 pounds of chicken wings
- 2 tablespoons chopped garlic
- ¼ cup sliced shallots
- ¼ cup chopped cilantro stems. Use the thickest parts possible.
- ¼ chopped lemongrass, use only the bottom 4-5 inches of a stalk
- ½ - 1 tablespoon ground white pepper. Adjust to fit your spiciness level.
- 2 teaspoons ground turmeric
- 2 tablespoons oil
- 3 tablespoons oyster sauce
- 2 tablespoons fish sauce
- 2 tablespoons sweet soy sauce
- 1 tablespoon thin soy sauce
- 1 tablespoon rice wine vinegar
- 3 tablespoons honey, microwave for 20-30 seconds to get it to soften to liquid form.
Instructions
- Wash the chicken wings and drumsticks, pat dry with paper towels, and place the chicken in a gallon zip lock bag. Using a large bowl is fine too.
- Chop, peel, and measure the marinade ingredients, then put everything in a small food processor. Blend until the sauce is smooth and creamy. You will have some chunks of herbs in the marinating sauce. It’s ok, leave it. They will give the extra crunch when finished baking.
- Pour the marinating sauce into the zip lock bag with the chicken wings, close the bag, and gently shake the bag until the individual pieces are evenly coated. Lay the bag flat on a plate and marinate in the refrigerator for 1-5 hours. Flip the bag upside down once or twice during this marinating time to get the sauce on both sides of the wings.
- Move the chicken from the fridge and sit at room temperature for 30 minutes before baking.
- Turn the oven to 375 degrees. Lined a large baking sheet with aluminum foil to help with easy clean up afterward. Place a rack over the foil to help heat circulation and even the temperature to cook the wings. Some of the sauce will drip during baking and may burn a little. It's normal. Just discard the foil when you are done cooking.
- Place the chicken pieces on the baking sheet. Before baking, use leftover marinating sauce in the ziplock bag and lather the wings with a spoon or a cooking brush. This will add extra tenderness and flavor to the meat.
- Bake the wings for 20 minutes, carefully remove the rack from the oven, and brush the remaining sauce from the ziplock bag on the wings. (Be very careful with the heat on the baking pan and rack.) Do this to both sides of the wings, and return to baking for another 20 minutes.
- Use a meat thermometer to check the internal temperature to read at 165 degrees to be sure the chicken is thoroughly cooked. Add another 5-10 minutes, depending on the size of your wings and drumsticks. Add a few more minutes if you want your chicken cooked on a more well-done and crisp skin.
- Turn the oven off, remove the rack, and let the chicken rest for 10 minutes before serving. Serve with Thai sweet chili sauce and a side of sticky rice. (The Thai dipping sauce recipe for the wings is below.) That's it! Enjoy!
Notes
- Cooking time varies by size. Add 5–15 minutes as needed and check doneness with an instant-read thermometer. Chicken is done at 165°F.
- Cilantro roots give the most flavor, but stems or even leaves work in a pinch.
- For a meatier option, swap wings for chicken thighs or boneless chicken breasts.
- Don’t toss the marinade. Brush it onto the wings around the 20-minute mark. Line the pan with foil and use a wire rack for easier cleanup. Some sauce may burn. That’s normal.
- If the wings look dry, lightly spray both sides with oil after about 20 minutes of baking.
- Turmeric stains easily, so gloves or an apron help. If any skin gets too dark, trim it off before serving. Oven temps vary, so use your judgment.
- Prep Time: 15
- Cook Time: 1 hour
- Category: Appetizer
- Method: baked
- Cuisine: Thai
C says
I turned on my oven during this summer for this recipe! 🙂 My husband's immediate reaction was, "So tender and juicy!"
The flavors melded so well and the sticky rice (from your recipe) made for such a wonderful combination. I used molasses, as you suggested, as a substitute for the sweet soy sauce and it turned out perfectly. This recipe is going in my rotation for guest dinners.
Reena says
Wow, loved the flavors. It was so rich with the spices and herbs, family loved it. Thank you.