I know my mom has made sticky, crispy little wings for me in the past, but for some reason they read as such a “dad” meal. One dirty dish, little fuss, and entirely satisfying in that finger licking, five napkin way. This is my update to my family’s basic teriyaki drummette recipe, with the flavors of Thailand thrown in for a kick.  Fast, delicious, and a bit spicy, these make a fantastic appetizer.



2 pounds chicken wings (tips removed) and drummettes

3 tablespoons vegetable oil

3 tablespoons sriracha

1 teaspoon thai chili powder (or plain chili powder)

1 tablespoon fish sauce

1 tablespoon palm sugar or brown sugar

1/2 teaspoon black pepper

Serve with Chili Vinegar


1/2 cup white vinegar

1 tablespoon fish sauce

1 tablespoon white sugar

10 Thai chilies, thinly sliced


Create a marinade by stirring together the oil, sriracha, chili powder, fish sauce, sugar, and black pepper. Pour all but 2 tablespoons of the marinade over the chicken pieces in the plastic bag. (Reserve marinade for coating after the pieces come out of the oven.) Seal bag and let marinate at room temperature for half an hour. When marinating is finished, drain marinade and discard bag.

Place wing pieces on the rack of a broiler pan. Broil 6 – 8 inches from the heat for about 10 minutes, then flip and cook for another 6 minutes, until chicken is tender and no longer pink. Remove from oven and baste with reserved marinade.

Serve with Chili Vinegar.

For the Chili Vinegar, combine the vinegar, fish sauce, and sugar in a small pot over medium heat, and cook until the sugar is dissolved.  Add the chilies and cool to room temp.