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5 Flawless Baked Sweet Chili Wings Secrets

Baked Sweet Chili Wings
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Make sticky, sweet, and spicy wings right in your oven. These Baked Sweet Chili Wings deliver that craveable glaze and crispy skin without any frying mess. Follow these steps for a foolproof appetizer.

Ingredients

Scale
  • 3 lbs chicken wings (flats and drumettes)
  • 1 tablespoon baking powder (not baking soda)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup sweet chili sauce
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon sriracha (adjust to your heat preference)
  • 1 tablespoon brown sugar
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, minced

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or aluminum foil. Place a wire rack on top of the baking sheet.
  2. Pat the chicken wings completely dry using paper towels. This step is key for 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 20-25 minutes, until the skin is golden brown and crispy.
  6. While the wings bake, prepare the sauce. In a small saucepan, combine the sweet chili sauce, soy sauce, rice vinegar, sriracha, brown sugar, ginger, and garlic.
  7. Bring the sauce to a simmer over medium heat, stirring occasionally. Let it cook for 3-5 minutes until slightly thickened. Remove from heat.
  8. Once the wings are fully cooked, transfer them to a large, clean bowl.
  9. Pour half of the prepared sauce over the hot wings. Toss gently to coat every piece thoroughly.
  10. Return the sauced wings to the wire rack on the baking sheet.
  11. Bake for a final 5-7 minutes. This sets the glaze.
  12. Remove from the oven. Toss the wings with the remaining sauce immediately before serving.

Notes

  • Using baking powder helps dry the skin surface, promoting a crispier result in the oven.
  • For extra sticking power, you can brush a thin layer of sauce on after the first flip, then bake again before the final toss.
  • Serve immediately while the glaze is sticky and the wings are hot.

Nutrition

Find it online: https://savorandpin.com/baked-sweet-chili-wings-recipe/