If you enjoy bold flavors and crispy skin, Thai Sweet and Sour Chicken Wings cooked on the Big Green Egg belong on your menu. These wings are sticky, sweet, tangy, and balanced with just the right amount of heat to keep everyone reaching for another.
Cooking wings on the Big Green Egg delivers crispy skin, a deeply caramelized glaze, and a touch of char that enhances every bite. The Thai-inspired sweet and sour sauce is a fresh alternative to classic buffalo or barbecue wings and brings an exciting balance of sweet, salty, and spicy flavors.
These wings are ideal for game day, backyard gatherings, or any weekend cook when you want something that stands out. They’re straightforward to prepare and cook beautifully on the Big Green Egg with minimal fuss.
If you want a wing recipe with big flavor and reliable crowd appeal, this one delivers every time.
Preparing the Wings and Marinade
Begin by making the garlic base for the marinade. In a small bowl, combine 2 cloves of minced garlic with a pinch of salt and use the back of a spoon to mash and release the garlic’s oils. Add 1/4 cup of water and let the mixture rest for about 5 minutes to allow the garlic to infuse the liquid.
Strain the garlic mixture through cheesecloth into a clean bowl, squeezing to extract as much flavor as possible. Whisk the strained garlic liquid together with fish sauce and superfine sugar until the sugar dissolves.
Place the chicken wings and the marinade in a large resealable bag, seal it, and refrigerate overnight. Toss the wings occasionally while they marinate so every piece gets evenly coated.
Building the Thai Sweet and Sour Sauce
Turn the reserved marinade into a glossy glaze for the wings. Remove the chicken from the marinade and pour the remaining liquid into a saucepan. Add the minced garlic and grated ginger you reserved from the bag to preserve flavor.
Heat the saucepan over medium-high until the mixture reaches a light boil, which helps concentrate and deepen the flavors. Stir in roasted red chili paste to introduce heat and complexity, then reduce the heat and simmer until the sauce thickens and becomes glossy. The finished glaze should cling to the back of a spoon and coat the wings evenly.
Big Green Egg Setup for Raised Direct Cooking
Set up the Big Green Egg for a raised direct cook and stabilize the temperature at 350°F. Using a raised grid lifts the wings above the coals, improving airflow and giving you better control to crisp the skin without charring too quickly.
The raised direct method prevents flare-ups and provides an even cook while still producing attractive char. Cook the wings for about one hour, turning them every 10 minutes to avoid burning the sugars in the marinade. Regular turning ensures even caramelization and crispness on all sides.
As the wings cook, they will brown and tighten, developing the texture you want before applying the sweet and sour glaze.
Finishing the Wings and Serving
The wings are done when the skin is golden, slightly charred, and crisp. Aim for an internal temperature of at least 175°F for tender, juicy wings; many prefer closer to 185°F for an even better texture.
Remove the wings from the grill and let them rest a minute while you chop a handful of fresh cilantro. Toss the hot wings in a large bowl with the warm sweet and sour sauce until every piece is well coated. Finish with the chopped cilantro and give them a light toss to distribute the herbs and add freshness.
Serve the wings with steamed rice and a simple Asian cucumber salad. The cool cucumbers balance the heat, and the rice soaks up the extra sauce, making the wings feel like a complete meal rather than just an appetizer.
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Thai Sweet and Sour Chicken Wings on the Big Green Egg
Ingredients
Chicken Wings:
- 3 pounds chicken wings, split at the joint
- 1/2 cup fish sauce
- 1/2 cup superfine sugar
- 4 cloves garlic, minced
- 1/4 cup water
Sauce:
- 1-2 tbsp chili garlic sauce, such as Huy Fong brand
- 2 cloves garlic, minced
- 2 tbsp ginger, grated
- reserved marinade, from above
- 2 tbsp cilantro, chopped
Instructions
Marinade Instructions:
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In a small bowl, add 4 cloves of minced garlic and a pinch of salt. Massage the salt into the garlic to help extract its oils. Dilute with 1/4 cup of water and let sit for 5 minutes.
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Strain the garlic mixture through cheesecloth into a clean bowl, squeezing to extract as much flavor as possible.
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In another bowl, whisk together the strained garlic liquid, fish sauce, and superfine sugar to make the marinade.
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Add the chicken and marinade to a resealable bag and refrigerate overnight, tossing occasionally to coat evenly.
Sauce Instructions:
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Remove the chicken from the marinade and pour the reserved marinade into a saucepan.
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Add the minced garlic and grated ginger to the pan.
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Bring to a light boil over medium-high heat, stir in roasted red chili paste, and reduce until the sauce is slightly thick and glossy.
Grilling Instructions:
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Preheat the Big Green Egg for raised direct grilling to 350°F.
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Place the wings on the grill and cook for about one hour, turning every 10 minutes. When they have good char and reach 175°F they are ready.
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Toss the cooked wings in the warm sticky sauce and finish with chopped cilantro.
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info