Grilled Thai Chicken Wings
Grilled Thai chicken wings are an easy way to bring the flavors of Thai street food to your backyard. Cooked over indirect heat, they develop crispy, golden skin while staying juicy and tender inside, making them perfect for cookouts, game day, or an easy family dinner.
Reader Christine Says: “These were absolutely delicious. I am a wing fanatic. I make them all the time and am always on the lookout for new flavor profiles. I also recently learned about Golden Mountain Sauce and don’t know how to use it yet, so finding your recipe was a treat. It’s a keeper! My family descended upon them like a school of piranhas. Making again tonight! Thank you (and your Mom) for the recipe!” ★★★★★
This recipe is inspired by my mom’s Gai Yang, or Thai grilled chicken. Instead of marinating a whole chicken, she adapted the same simple marinade for wings because they’re easier to grill, serve, and enjoy. It’s one of my favorite marinades, and I even use it in my Spicy Thai Burger. Pair these wings with Thai Sticky Rice for a meal or serve them as an appetizer with your favorite dipping sauce.
Ingredient Notes
This simple marinade comes together with just a handful of pantry staples.
- Oyster sauce: Adds a rich, savory flavor with just a touch of sweetness.
- Chicken wings: Pat them dry before marinating so the skin crisps up nicely on the grill.
- Garlic: Fresh garlic adds bold flavor and aroma.
- Cilantro: Use both the stems and leaves. The stems have plenty of flavor and blend easily into the marinade.
- Soy sauce: Golden Mountain Seasoning Sauce is commonly used for Gai Yang, but regular or low sodium Japanese soy sauce works well too.
How to Make Grilled Thai Chicken Wings
Blend the garlic and cilantro until finely chopped, then stir in the soy sauce and oyster sauce to make the marinade. Coat the wings well and refrigerate to give the flavors time to soak in.
Grill the wings over indirect heat until the skin is golden and crisp while the meat stays juicy and tender. Turn them halfway through cooking so they brown evenly on both sides.
Tips and Notes
- Avoid flipping too early. Let the wings release naturally from the grill before turning them to help prevent sticking.
- Marinate longer for more flavor. A few hours is great, but overnight works even better.
- Use a thermometer. Chicken wings are done when they reach an internal temperature of 165°F.
- Let the wings rest. Give them a few minutes before serving so the juices stay inside.
Serving and Storage
Serve these grilled Thai chicken wings with Thai Sticky Rice, Thai Papaya Salad or a side of Thai Sweet Chili sauce for dipping. They’re just as delicious served as a party appetizer as they are alongside your favorite grilled dishes.
Store leftover wings in an airtight container in the refrigerator for up to 4 days. Reheat them in the oven or air fryer until warmed through to help keep the skin crisp.
Yes. Bake the wings on a wire rack until cooked through, about 45 minutes at 400°F, then broil for a few minutes to crisp the skin.
Clean and lightly oil the grill grates before cooking. Let the wings cook long enough before flipping so they release naturally.
Yes. The marinade can be prepared up to 2 days in advance and stored in the refrigerator until you’re ready to use it.
More Grilling Recipes
Grilled Thai Chicken Wings
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Equipment
Ingredients
- 3 pounds Chicken Wings
- 5 Garlic Cloves
- ½ cup Cilantro with Stems
- ¼ cup Oyster Sauce
- ¼ cup Golden Mountain Soy Sauce Can substitute Low Sodium Soy Sauce
- 1 teaspoon Black Pepper
Instructions
- Rough chop cilantro and place in a food processor with peeled Garlic Cloves. Pulse till everything is finely chopped, you may need to add a little water to get it going.
- Remove blade and add Oyster Sauce, Golden Mountain Soy Sauce, and Black Pepper. Stir to combine.
- Place Chicken Wings in a large gallon zip bag and pour marinade over wings. Let all the air out of the bag, seal it, and mix wings well with marinade. Refrigerate for at least one hour, or best when done overnight.
- Have the grill set to 350 degrees. Place wings on indirect heat on the grill and cook for 30 minutes on one side and 15 minutes on the other side. Check the temperature with an instant thermometer and remove them once wings reach 165 degrees.
Video
Notes
Nutrition
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.
DELICIOUS
I have to agree with you, Jenn! Thank you for the rating
These were absolutely delicious. I am a wing fanatic. I make them all the time and am always on the lookout for new flavor profiles. I also recently learned about Golden Mountain Sauce and don’t know how to use it yet, so finding your recipe was a treat. It’s a keeper! My family descended upon them like a school of piranhas. Making again tonight! Thank you (and your Mom) for the recipe!
Thanks so much Christine! So happy you and your family loved the wings. Yes, Golden Mountain sauce is used instead of traditional soy sauce. You’ll find it in most Thai stir fry’s and fried rice.
Sounds great. Can’t wait to give these a try.
Thanks
Hope you enjoy them!