Can I use other cuts of chicken for this recipe?

Absolutely! While chicken wings are perfect for finger food, you can use chicken thighs, drumsticks, or chicken breasts.

Can I double on the Thai lemongrass recipe for a crowd?

This recipe is easily scalable, making it ideal for gatherings and parties.

Can I freeze the wings before baking?

Yes, you can freeze the marinated wings before baking. Thaw them in the refrigerator before placing them in the oven.

Baked Thai Lemongrass Chicken Wings

Name: Baked Thai Lemongrass Chicken Wings
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6
Cuisine: Thai
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; 1/2 - 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.

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

Scale

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
1/2 - 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.

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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