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If you love bold flavor and crispy wings, these Thai Sweet and Sour Chicken Wings on the Big Green Egg need to be on your cooking list. They are sticky, sweet, tangy, and packed with that perfect balance of heat and flavor that makes you keep reaching for one more.
These wings bring together everything I love about cooking on the Big Green Egg. You get crispy skin, a rich caramelized glaze, and just enough char from the fire to make every bite better. The sweet and sour sauce adds a Thai-inspired twist that feels different from your standard buffalo or barbecue wing recipe.
They are perfect for game day, backyard parties, or any weekend cook when you want something that stands out. In addition, they are easy to make and cook beautifully on the Big Green Egg with very little fuss.
If you are looking for a wing recipe that brings big flavor and serious crowd appeal, this one delivers every single time.
Table of Contents
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Preparing the Wings and Marinade
First, start by making the garlic base for the marinade. In a small bowl, add 2 cloves of minced garlic and a pinch of salt. Then, use the back of a spoon to massage the salt into the garlic. This helps release the natural oils and strong garlic flavor.
Next, add 1/4 cup of water and let the mixture sit for 5 minutes. This gives the garlic time to infuse the liquid. After that, strain the mixture through cheesecloth into a clean bowl. Be sure to squeeze well so you get as much flavor as possible.
Now, prepare the marinade by whisking together the garlic liquid, fish sauce, and superfine sugar until fully combined. Then, add the chicken wings and marinade to a large zip-top bag.
Finally, seal the bag and place it in the refrigerator overnight. Be sure to toss the wings a few times while they marinate so every wing gets coated evenly before cooking.
Building the Thai Sweet and Sour Sauce
The next step is turning that marinade into the glaze for the wings. This is where the sweet, sticky, and bold flavor really starts to come together.
First, remove the chicken wings from the marinade and set them aside. Then, pour the marinade into a saucepan. I also added the garlic and ginger from the bag because that extra flavor should not go to waste.
Next, place the saucepan over medium-high heat and bring the mixture to a light boil. This helps cook everything down and starts building a richer sauce.
Once it begins to simmer, add the roasted red chili paste and stir well. This gives the sauce its deeper flavor, a little heat, and that signature Thai-style balance of sweet and spicy.
As the sauce cooks, it will begin to thicken and become glossy. That is exactly what you want before tossing the finished wings. The result is a sticky glaze that clings to every bite.
Big Green Egg Setup for Raised Direct Cooking
For this recipe, I cooked the wings on the Big Green Egg using a raised direct setup at 350°F. This method gives you enough heat to crisp the skin while still allowing the wings to cook evenly without burning too fast.
First, set up your Big Green Egg for direct cooking and stabilize the temperature at 350°F. Then, use a raised grid setup so the wings sit higher above the fire. This creates better airflow and gives you more control over the cook.
The raised direct method is perfect for chicken wings because it helps prevent flare-ups while still giving you that nice char and crispy skin. You get the benefits of direct heat without the aggressive burn that can happen too close to the coals.
I cooked these wings for almost one hour, turning them about every 10 minutes. This step is important because the sugars in the marinade can caramelize quickly. Regular turning helps prevent the skin from burning and keeps the wings cooking evenly on all sides.
As the cook goes on, the wings develop great color and the skin starts to tighten up and crisp. That is exactly what you want before finishing them with the sweet and sour glaze.
Finishing the Wings and Serving
You will know the wings are done when the skin is golden, slightly charred, and nicely crisped. The internal temperature should reach at least 175°F for tender, juicy wings, although many people prefer wings closer to 185°F for even better texture.
Once the wings come off the Big Green Egg, let them rest for just a minute while you prep the garnish. First, chop a handful of fresh cilantro. This adds brightness and helps balance the rich, sticky glaze.
Next, place the hot wings in a large bowl and pour the warm sweet and sour sauce over the top. Then, toss everything well so every wing gets fully coated in that glossy, sticky sauce.
Finally, sprinkle the chopped cilantro over the wings and give them one last light toss. The fresh herbs add color and a clean finish that works really well with the sweet, salty, and slightly spicy flavors.
I served these bad boys with steamed rice and a simple Asian cucumber salad. The cool, crisp cucumbers balance the heat, while the rice helps soak up every bit of that extra sauce. It makes the whole meal feel complete and turns these wings into more than just an appetizer.
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:
- In a small bowl, add 4 cloves of the minced garlic and sprinkle with a pinch of salt. Massage the salt into the garlic to begin to extract its oils. Dilute with 1/4 cup of water and allow to sit for 5 minutes.
- Strain the garlic mixture through cheesecloth into a clean bowl, squeezing to extract as much flavor as possible.
- In another bowl, prepare the marinade by whisking together the liquid garlic extract, fish sauce and superfine sugar.
- Add the chicken and the marinade to a reseal-able zip-top bag and place in the refrigerator overnight. Make sure to toss the wings occasionally to evenly distribute the marinade.
Sauce Instructions:
- Take the chicken out of the marinade and pour the marinade into a saucepan.
- Add minced garlic & ginger.
- Bring this to a slight boil over medium-high heat and then add Roasted Red Chili Paste. Let reduce until sauce is slightly thick and covers the back of a spoon.
Grilling Instructions:
- Set the Big Green Egg up for raised direct grilling preheated to 350°F.
- Place the chicken wings inside and cook for an hour turning every 10 minutes or so. When the wings have nice char and measure 175°F they are ready.
- Then toss the cooked wings in the sticky sauce and cilantro.
Nutrition information is automatically calculated, so should only be used as an approximation.
What kind of roasted red chili paste do you use, and how much? (Thai sweet/sour wings) Is it spicy?
I used this one: https://amzn.to/3wDSG3z. The amount is listed in the recipe ingredients section. And no it wasn’t too spicy.