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Sweet Chili Chicken Wings

Crispy, saucy wings with the perfect balance of heat and sweetness, featuring a glossy caramelized coating and homemade sweet chili glaze.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 4
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 2 pounds chicken wings, split into flats and drumettes
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup sweet chili sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon cornstarch
  • 2 green onions, chopped
  • 1 tablespoon sesame seeds

Method
 

  1. Pat chicken wings completely dry with paper towels. Toss wings with baking powder, salt, and pepper in a large bowl. Arrange wings on a wire rack set over a baking sheet, ensuring they don't touch each other.
  2. Preheat oven to 425°F. Bake wings for 25 minutes, then flip each wing and continue baking for another 20 minutes until skin is golden brown and crispy.
  3. While wings finish cooking, whisk together sweet chili sauce, soy sauce, rice vinegar, honey, minced garlic, and grated ginger in a small saucepan. Bring to a gentle simmer over medium heat.
  4. Mix cornstarch with 2 tablespoons of water to create a slurry, then stir into the simmering sauce. Cook for 2-3 minutes until glaze thickens enough to coat the back of a spoon.
  5. Transfer hot, crispy wings to a large mixing bowl. Pour warm glaze over wings and toss gently but thoroughly until every wing is coated. Sprinkle with chopped green onions and sesame seeds before serving immediately.

Notes

Pat wings completely dry for crispy skin. Season wings the night before for even crispier results. Don't overcrowd baking sheet. Always glaze wings just before serving to maintain crispiness. Store leftovers in refrigerator for up to 3 days or freeze for up to 3 months. Reheat in 375°F oven for 8-10 minutes to restore crispiness.