Thai Basil Chicken Wings bring the bold flavours of Pad Krapow to crispy, juicy chicken wings. Garlic, chilli, basil and savoury sauces create a sticky glaze packed with sweet, salty and spicy flavour. These wings cook quickly and deliver big Thai street food flavour in about 35 minutes, making them perfect for easy dinners or sharing.
Rob is wing-obsessed, so one night I swapped the usual sliced chicken for wings, and honestly, total game changer. They soak up the sauce, stay juicy, and become beautifully sticky as they glaze. Now I rarely make this dish any other way. It’s one of those meals that looks simple but explodes with flavour the second you dig in.
Why You’ll Love These Thai Basil Chicken Wings
- Big, bold Thai flavour with pantry-friendly ingredients
- Juicy chicken wings that soak up the sauce perfectly
- A fast 35-minute recipe with minimal prep
- Easy, forgiving and always a crowd-pleaser
- Mild heat with the option to dial it up
- Works as a main, side or appetiser
What is Thai basil?
Thai basil is the aromatic herb that gives this dish its signature flavour. It’s slightly peppery with a gentle anise note, and its sturdy leaves hold up beautifully to high heat, perfect for stir-fries like this. While Pad Krapow is traditionally made with holy basil, it can be harder to find, so Thai basil is the more accessible choice and works brilliantly. If you can’t get your hands on it, regular sweet basil is a perfectly fine substitute, just use a generous handful to boost the flavour.
How to Make Thai Basil Chicken Wings
How to make Thai basil chicken wings
- Serve: Spoon over jasmine rice and garnish with extra basil, sliced chilli and a fried egg if you like.
- Mix the sauce: Combine kecap manis, fish sauce, soy sauce, oyster sauce and brown sugar.
- Prep aromatics: Blitz or finely chop the garlic, chilli and eschalots.
- Brown the wings: Sear in two batches until golden on both sides, then set aside.
- Cook the veg: Stir-fry capsicum and spring onions briefly, then remove from the pan.
- Build flavour: Add the aromatic mixture to the pan and cook until fragrant.
- Simmer and glaze: Return wings to the pan, pour in the sauce, cover and simmer until cooked through and glossy.
- Finish with basil: Add the basil, capsicum and spring onions, tossing until the basil just wilts.
How to Serve these Thai Basil Chicken Wings
These wings are incredibly versatile. Serve them with jasmine rice for a quick dinner, place them on an appetiser platter, or pair them with noodles for something more filling. Fresh cucumber or a crisp salad balances the richness beautifully. For a sweet contrast, serve with a small bowl of chilli jam on the side for dipping. A fried egg on top is authentic, luscious and highly recommended.
How to Store Leftover Chicken Wings
Leftover wings keep well for up to 3 days in the fridge. Reheat in the microwave or a covered pan until hot.
They can also be frozen for up to 3 months, although the spring onion and capsicum won’t hold their texture well – eat them first or remove before freezing. Thaw overnight in the fridge before reheating.
frequently Asked Questions
How do I cut chicken wings?
Whole chicken wings are easy to cut into smaller pieces. Lay the chicken wing out flat and using a sharp knife, cut through at each joint using a bit of pressure. For each whole wing, there will be 2 cuts at the joint. Discard the tips or reserve them to make stock with. (I freeze mine each time till I have enough)
Can I use regular basil?
You certainly can. It won’t have the same pungent aroma and taste of Thai basil but its the next best thing. I usually use slightly more though than I would a Thai basil.
I couldn’t get eschalots, what can I use instead?
The best option here would be to use a small brown or red onion instead.
Do I need to serve fried eggs with this dish?
Fried eggs go extremely well with Thai basil chicken and it is quite authentic to serve them but by all means, skip the eggs.
How do I store leftover chicken wings?
Any leftover chicken wings can be stored in an airtight container in the fridge for up to 3 days.
Can I freeze leftover chicken wings?
Yes, although the spring onion and capsicum doesn’t fair as well in the freezer. You can remove OR eat them prior to freezing. Transfer cooled chicken wings to an airtight container or zip-lock bag. Label, date and freeze for up to 3 months. Thaw in the fridge overnight before reheating in the microwave on MEDIUM power until piping hot.
More Recipes To Enjoy:
- Thai Grilled Chicken Skewers (Gai Yang)
- Coriander & Hoisin Chicken wings – this is another favourite. A MUST try!!
- Thai Chicken Larb Salad – a healthy and divine Thai salad. Great for part of a banquet with these wings
- Easy Thai Green Prawn Curry – a simple but quick and delicious authentic Thai curry.
- Thai Red Pumpkin Curry – perfect for the vegetable lovers this curry will blow you away
- Thai Pork Cakes with Cucumber Dipping Sauce
- Thai Prawn & Pork Spring Rolls
- Thai Basil Beef Stir-Fry (Healthy)
Thai Basil Chicken Wings
Equipment
- Large frying pan or wok
Ingredients
- 1 tablespoon each sweet soy sauce and fish sauce
- 2 teaspoons soy sauce, oyster sauce and brown sugar
- 2 eschalots, roughly chopped
- 1-2 long red chillies, roughly chopped (or use 2-3 birds eye chilli for extra hot)
- 4 cloves garlic
- 1 tablespoon neutral cooking oil
- 1.2kg chicken wings, cut at the joint, tips discarded
- 2 spring/green onions, cut into 4cm lengths
- 1 small red capsicum, cut into strips
- 1 cup Thai basil leaves (Use Holy basil if you can get it)
TO SERVE
- Steamed jasmine rice
- 4 fried eggs (Optional)
Instructions
MAKE THE SAUCE
- Combine kecap manis, fish sauce, soy sauce, oyster sauce and brown sugar in a small bowl. Set aside.
PREP AROMATICS
- Place eschalots, chilli and garlic in a mini processor and pulse until roughly chopped (or chop by hand / mortar and pestle).
BROWN THE WINGS
- Heat oil in a large frying pan or wok over medium-high heat.Add half the wings and brown for 3–4 minutes per side. Repeat with remaining wings.Pour off excess fat, leaving about 1 tbsp in the pan.
COOK THE VEGGIES
- Add spring/green onions and capsicum to the pan. Stir-fry for 1 minute until slightly softened, then set aside.
BUILD THE FLAVOUR
- Add the eschalot mixture to the pan and cook for 1 minute until fragrant.
SIMMER THE WINGS
- Return wings to the pan, add the sauce and toss to coat.Cover, reduce heat and simmer for 10 minutes, stirring occasionally, until cooked through and glazed.
FINISH WITH BASIL
- Return the spring onions and capsicum to the pan. Add Thai basil leaves and toss through until wilted.
SERVE
- Serve hot with jasmine rice, extra basil and sliced chilli. Add a fried egg if you want the full Thai experience.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified.
Leave a Reply