Sweet Chili Chicken Wings are tender, yet super crispy, and covered in the the best Thai sweet chili glaze that's oh-so-delicious! They are a fantastic finger food for your next game day party or even a fun way to mix-up weeknight dinners!
These sweet chili wings are the latest in our line-up of crispy baked chicken wings. They all use baking powder for a super crispy exterior without the mess of frying. Then they get coated in a glaze or sauce that will tempt you to eat more.
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They are better than the wings you get at places like Buffalo Wild Wings or Wing Stop.
🏅 Why this recipe is great
- Extra Crispy: Cooking them with aluminum-free baking powder is the best way to get crispy wings without the hassle of deep frying. We have tried different ways of cooking chicken wings and this is the best!
- Quick & Easy: Just 15 minutes of hands-on time, then the oven does the rest!
- Adjustable Heat: The heat level is adjustable for those who like it a little more sweet and those who like a little more heat.
- Flavor Packed: The sticky glaze is a finger-licking blend of Thai sweet chili sauce, brown sugar, and chili flakes.
- Versatile: Don't relegate these to game days or as party appetizers - they make an easy weeknight dinner.
A full list and ingredient quantities are in the recipe card below, but here are a few noteworthy tips:
- Chicken wings: The wings can be fresh or frozen. If using frozen wings, thaw completely before baking. If using whole chicken wings, they should be cut into three parts: the wing from the drummette and the wing tips. Discard the wing tips.
- Baking powder: Aluminum-free baking powder is the essential ingredient to avoid a metallic taste, and don't substitute with baking soda. If you are not sure if your baking powder has aluminum in it, just read the ingredient list.
- Seasonings: Salt, black pepper, garlic powder, ground ginger.
- Thai Sweet Chili Sauce: My favorite brand is Mae Poy usually found in the Asian section of the grocery store.
- Hoisin Sauce: It's a thick, savory condiment used in Cantonese cooking. I like Lee Kom Kee.
- Soy Sauce: Use whatever you have on hand.
- Rice Wine: It is important to use rice wine and not rice vinegar or rice wine vinegar.
- Brown Sugar: Adds a complex and deep flavor and a touch more sweetness.
- Red Pepper Flakes: The perfect punch of heat.
- Sesame Oil: Just a touch of toasted sesame oil is all you need.
🔪 How to make sweet chili chicken wings
Start by preheating the oven to 450º F. Line two sheet pans (affiliate) with aluminum foil. Spray foil with non-stick cooking spray.
Dry chicken wings with paper towels until thoroughly dry. If they are sitting in a bunch of juices, drain them first.
Add wings, baking powder, and seasonings to a large bowl. Toss until combined.
Divide the wings between two prepared cookies sheets in a single layer leaving space in between each one. Bake for a cooking time of 45-60 minutes until golden brown and crispy.
While the wings are baking, stir together the sweet chili glaze ingredients.
Once chicken wings are done, use tongs to gently remove them from the foil. Some might stick just a bit, but keep wiggling until they come off. Toss in the sweet chili wing sauce. Sprinkle the coated wings with sesame seeds and green onions if desired.
Hint: Really make sure the chicken wings are as dry as possible! This is super important if you want crispy skin on those party wings!
No need to bake these on a wire rack! A baking sheet lined with foil and prepared with non-stick cooking spray is all that is needed.
👨👩👧👦 For a crowd
If making a double batch, the wings fit on 3 sheet pans without being too close together. Rotate the pans every 20 minutes to help them cook evenly. If making more than two recipes, then I suggest making them in rounds. Another great option is to bake these ahead, then reheat them before serving (see reheating instructions below).
🙋 Questions and Answers
Store any leftover wings in an airtight container in the refrigerator for 3-4 days.
Reheating crispy baked chicken wings is easy. Preheat oven to 350ºF. Place wings evenly on cookie sheet that has been lined with foil and sprayed with nonstick spray. Heat for 10-15 minutes until wings are hot. They will retain most of their crispiness this way, but they will be slightly less crispy than the first time.
Frozen wings work great as long as they are thawed first. The best way to thaw frozen wings is overnight in the refrigerator.
👨🏼🍳 Tips & Tricks
- Make sure to use aluminum-free baking powder to avoid a metallic taste.
- The KEY to extra crispy chicken wings is getting them as dry as possible before baking. Drain them well, then pat them extra dry with paper towels.
- Adjust the level of heat in the spicy and sweet sauce by changing the amount of red chili flakes. For my family, the amount called for provides a little kick of heat without being too spicy.
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Easy Sweet Chili Chicken Wings (Crispy & Baked!)
- 4 lbs chicken wings (if frozen, thaw completely)
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground ginger
- ⅙ teaspoon black pepper
- Preheat oven to 450°F. Line two sheet pans with foil and spray lightly with non-stick spray.
- If wings are sitting in juices, drain over the sink for several minutes.
- Use paper towels to pat the chicken wings as dry as possible. Toss into a large bowl, then add baking powder, garlic powder, ground ginger, salt, and pepper. Stir well to coat the wings in the seasoning mixture.4 lbs chicken wings, 1 tablespoon baking powder, 1 teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon ground ginger, ⅙ teaspoon black pepper
- Line wings on prepped sheet pans, leaving space in between each one. Bake for 45-60 minutes, or until nice and crispy on the outside.
- While chicken wings are baking, make the sweet chili glaze by combining the sweet chili sauce, hoisin sauce, rice wine, toasted sesame oil, brown sugar, and red chili flakes in a large bowl.1 tablespoon sweet chili sauce, 2 teaspoon toasted sesame oil, 1½ teaspoon soy sauce, 1½ teaspoon hoisin sauce, 1½ teaspoon rice wine, 1 teaspoon brown sugar, ½ teaspoon red chili flakes
- When the wings are done, use tongs to gently pull them off the foil and place them in the bowl. Some might stick a bit - that’s normal. Just keep wiggling until they pull off.
- Place the wings in the bowl with the sauce, then toss to coat. Serve immediately.
- We love comments! Please come back and leave us one after you’ve tried this recipe.
- Make sure to use aluminum free baking powder to avoid a metallic taste.
- The KEY to crispy wings is getting them as dry as possible before baking. Drain them well, then pat extra dry with paper towels.
- Use real parmesan cheese, preferably that you grate yourself.
- No, baking soda can not be used instead. It will leave a very bitter taste on the wings. Make sure to use aluminum free baking powder for best results.
- Prepare as directed and bake until crispy. Once they’re done, remove from the sheet pan, skip the sauce, and allow to cool fully. Store in an airtight container in the fridge for up to 1 week.
- When ready to reheat, preheat the oven to 350°F. Line two sheet pans with tinfoil, spray lightly with non-stick spray. Add cold chicken wings to pans, leaving some space in between. Bake for 15-20 minutes, or until heated through.
- While baking, make the sweet chili glaze. Once baked, toss the wings with the sauce and serve.
Add Your Own Notes
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.