Easy Sweet Chili Chicken Wings (Crispy & Baked!)
Sweet Chili Chicken Wings are tender, yet super crispy, and covered in the the best sticky 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!
Servings: 4 lbs (18-20 wings))
Calories: 584kcal
Equipment
Ingredients
Chicken Wings
- 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
Sweet Chili Sauce
- 1 tbsp sweet chili sauce
- 2 teaspoon toasted sesame oil
- 1½ teaspoon soy sauce
- 1½ teaspoon hoisin sauce
- 1½ teaspoon rice wine (not vinegar)
- 1 teaspoon brown sugar
- ½ teaspoon red chili flakes
Instructions
- 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.
Notes
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.
- 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.
Nutrition
Serving: 5wings | Calories: 584kcal | Carbohydrates: 6g | Protein: 45g | Fat: 41g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 16g | Trans Fat: 0.5g | Cholesterol: 189mg | Sodium: 985mg | Potassium: 407mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 435IU | Vitamin C: 2mg | Calcium: 210mg | Iron: 3mg
