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Crispy Oven Baked Sticky Sweet Chili Chicken Wings

A pile of glistening Sticky Sweet Chili Chicken Wings Oven Baked coated in a thick, dark red glaze, served on a white plate.
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Bake chicken wings in the oven until crispy, then toss them in a thick, sticky sweet and spicy chili glaze.

Ingredients

Scale
  • 2 lbs chicken wings, separated into flats and drumettes
  • 1 tablespoon baking powder (not baking soda)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup sweet chili sauce
  • 1/4 cup honey
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon chili garlic sauce (or sriracha)
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top of the foil.
  2. Pat the chicken wings completely dry using paper towels. This step helps achieve crispiness.
  3. In a large bowl, toss the dry wings with baking powder, salt, and pepper until evenly coated.
  4. Arrange the wings in a single layer on the wire rack. Do not overcrowd the pan.
  5. Bake for 25 minutes. Flip the wings over and bake for another 15 to 20 minutes, or until the skin is golden brown and crispy.
  6. While the wings finish baking, prepare the sauce. In a small saucepan, combine the sweet chili sauce, honey, soy sauce, rice vinegar, chili garlic sauce, ginger, and minced garlic.
  7. Bring the mixture to a simmer over medium heat, stirring occasionally. Let it simmer for 3 minutes.
  8. In a separate small bowl, whisk together the cornstarch and cold water to create a slurry.
  9. Pour the slurry into the simmering sauce while whisking constantly. Continue to cook for 1 to 2 minutes until the sauce thickens significantly and becomes sticky. Remove from heat.
  10. Place the hot, crispy wings into a large, clean bowl. Pour about three-quarters of the thickened glaze over the wings. Toss gently until every wing is well coated.
  11. Serve immediately with any remaining glaze on the side for dipping.

Notes

  • For extra crispiness, ensure the wings are completely dry before applying the baking powder coating.
  • You can make the glaze up to three days ahead of time and store it in the refrigerator; reheat gently before tossing the wings.
  • If you prefer a spicier wing, increase the amount of chili garlic sauce in the glaze.

Nutrition

Find it online: https://hungryhearld.com/sticky-sweet-chili-chicken-wings-oven-baked/