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Thai Chicken wings on a platter

Baked Thai Lemongrass Chicken Wings (Gai Yang Flavors)

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5 from 2 reviews

  • Author: Suwanee
  • Total Time: 1 hour 15 minutes
  • Yield: 6 1x
  • Diet: Low Lactose


These Baked Thai Lemongrass Chicken Wings (Gai Yang Flavors) are a delightful twist on the classic Gai Yang flavors, offering the same great taste with a convenient and cozy baking method. These wings boast tender, juicy meat with aromatic Thai herbs and spices!


  • 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.


  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.
  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.
  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.
  4. Move the chicken from the fridge and sit at room temperature for 30 minutes before baking.
  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.
  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.
  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.
  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!


  • Depending on the size of your wings and drumsticks, you can add additional 5-15 minutes of cooking time to your meat. Use an instant-read thermometer and make sure the meat reads at least 165 degrees for doneness.
  • Don’t throw away the marinating sauce, use a cooking brush to lather the wings with the sauce on both sides at the 20-minute cooking mark. To help with easy cleanup, line the baking sheet with aluminum foil then place a wire rack over the pan to help the meat cook more evenly.
  • If your wings are looking dry, use a spraying oil to go over both sides of the meat after the meat is baked for 20 minutes.
  • Use gloves and aprons when working with this recipe. The turmeric will stain your fingers and will not easily come off of your clothes or kitchen towels.
  • If some of the wingtips and the chicken skin are burned, use a knife or scissor to cut off the burnt part before serving.

** 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: 15
  • Cook Time: 1 hour
  • Category: appetizer
  • Method: Baked
  • Cuisine: Thai