Sticky Pad Thai Chicken Wings
Crisp oven baked wings glazed in tangy, sweet tamarind sauce until dark and sticky.
Made with Pad Thai sauce. Make a batch of the base first, then this takes minutes. Skip to the method
- Time55 min
- LevelEasy
- Costabout £1.90 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 220°C (200°C fan) and line a large tray with baking paper. Pat the wings completely dry with kitchen paper.
- 2
Toss the wings with the oil, gluten free baking powder and salt, then spread in a single layer, not touching.
- 3
Bake for 35 to 40 minutes, turning halfway, until deep golden and crisp.
37 min 30 s - 4
While they bake, pour your ready made pad thai sauce (see the base recipe) into a small pan and simmer for 5 minutes until syrupy and reduced by about a third.
5 min - 5
Tip the hot wings into a large bowl, pour over the sauce and toss until every wing is coated.
- 6
Return to the tray for 5 more minutes to set the glaze. Scatter with spring onion, chilli and sesame seeds and serve with lime wedges.
5 min
Tips
- Dry wings crisp. Leave them uncovered in the fridge for an hour if you have time.
- Keep the sauce glaze for the last 5 minutes, because sugar burns easily in a hot oven.
- Check your baking powder says gluten free. If you cannot find it, leave it out and bake an extra 5 minutes.
Storing and freezing
Keep for 2 days in the fridge, cooled within 1 to 2 hours. Reheat in a hot oven for 15 minutes until steaming all the way through.
Questions
Why add baking powder?
It raises the pH of the skin, which helps it brown and crisp in the oven without deep frying. Use baking powder, not bicarbonate of soda, as it leaves no soapy taste.
Can I use an air fryer?
Yes. Cook at 200C for 20 to 25 minutes, shaking halfway, then toss in the hot sauce and cook for 3 minutes more.
Can I use drumsticks instead?
Yes. Use 8 to 10 drumsticks and bake for 45 to 50 minutes until the juices run clear when pierced.
More made with pad thai sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.