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Thai baked chicken wings on a platter

Baked Thai Chicken Wings with Oyster Sauce

  • Author: Suwanee
  • Total Time: 1 hour 5 minutes
  • Yield: 2 1x
  • Diet: Low Fat


Baked Thai chicken wings with oyster sauce are an easy recipe for winning a crowd over. The crispy baked wings are topped with sticky, savory sauce, and caramelized onions have all the Thai flavors that will drive your tastebud wild! These are the ultimate party wings!



For marinating the wings

  • 1 tablespoon oyster sauce
  • 2 tablespoons hoisin sauce
  • 1/2 teaspoon salt
  • 1/4 cup water
  • 1 pound chicken wings
  • 1 tablespoon oil

For caramelized onion

  • 1/4 cup oyster sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon garlic
  • 2 tablespoon water
  • 1 tablespoon oil
  • 3 ounces sweet onion, slice long and thin


  1. Wash the wings with cold water, then pat dry with paper towels. Place chicken wings in a large bowl and add the Marinading sauce. Massage the sauce into the wings with your hands for a minute or so. Let the wings marinate for at least 30 minutes. Longer is better. Up to 8-12, hours are great.
  2. Turn the oven to 400 degrees. On a large pan lined with aluminum foil, place the wings on a baking sheet. Bake the chicken for 30-45 minutes or until you get nice crispy chicken wings, but not too dry. Bigger pieces or wings will take longer.
  3. Rotate halfway through using long tongs. Remove from oven and plate the wings on a wire rack to let cool before adding the glazed caramelized onion sauce.
  4. In a small bowl, add the sauces for making caramelized onion. (Oyster, hoisin, garlic, and water).
  5. At medium heat, add  1 tablespoon of oil to a hot pan. Add the onion and cook until it is caramelized (soft and browned) for 4-5 minutes. Stirring often.
  6. Add the sauce, mix well with the onion, and the sauce thickens slightly, stirring often. It takes around 1-2 minutes.
  7. Pour sauce over the wings in a medium bowl (or over the wings still on the baking sheet is ok, too, fewer dishes to wash!). Mix well using a wooden spatula, and place on a serving platter with veggies. Serve over rice and scoop out the sauce as much as you can. Enjoy another delicious finger food!


  • If you are short on time or forget to marinade the chicken, gently massage the chicken with the marinating sauce for 2-3 minutes. Use food gloves to do this and ensure they get the whole wings, including wing tips, to be thoroughly covered in the sauce.
  • Squeeze a few drops of lime juice or rice vinegar for a little zing of sourness to balance the salty and sweetness.
  • You want the chicken to air on the crispy side, but be careful not to overbake it. Each oven is different so the baking time can vary from 25-45 minutes.
  • If you have a deep fryer and love the taste of deep-frying wings, go nuts! Splurge a little and enjoy the wings with the sticky, savory sauce!

** Thank you so much for visiting my blog! This is truly a passion for me. If you have enjoyed these recipes and appreciate the hard work I put into them, I would love it if you would share them with your friends! Your recommendation is the highest review I could hope for, and I’d appreciate it! **

  • Prep Time: 30
  • Cook Time: 35 mins
  • Category: Appetizer, chicken recipe
  • Method: baked
  • Cuisine: Thai

Keywords: wings with oyster sauce, Thai Chicken Wings with oyster sauce, thai chicken wings recipe, Thai sticky wings, Asian Chicken Wings