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Crispy Baked Sweet Chili Chicken Wings

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A quick and easy recipe for crispy baked chicken wings coated in a sticky, sweet, and spicy chili glaze. Perfect for game day, parties, or a flavorful weeknight treat without the mess of frying.

Ingredients

Scale
  • 2 pounds chicken wings, separated into drumettes and flats
  • 1 tablespoon baking powder (not baking soda)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1/2 cup sweet chili sauce (about 120ml), Mae Ploy brand recommended
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 tablespoon soy sauce (low sodium preferred)
  • Juice of half a lime (optional)
  • Pinch of red pepper flakes (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Position racks in the middle and upper third of the oven to help with even cooking. This usually takes about 10 minutes.
  2. Pat the chicken wings dry with paper towels to remove as much moisture as possible. Toss wings in a large bowl with 1 tablespoon baking powder, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon garlic powder until evenly coated.
  3. Arrange the wings on a wire rack placed over a rimmed baking sheet. Make sure they’re spaced out so the air can circulate around each wing. Bake for 25 minutes, then flip the wings and bake for another 20 minutes, or until the skin is golden and crisp. The wings should register an internal temperature of 165°F (75°C) when checked with a meat thermometer.
  4. While the wings bake, prepare the sweet chili glaze. In a small bowl, whisk together 1/2 cup sweet chili sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 tablespoon soy sauce, juice of half a lime, and a pinch of red pepper flakes (if using). Set aside.
  5. Once wings are crispy, remove them from the oven and transfer to a clean bowl. Pour the glaze over the hot wings and toss gently to coat them thoroughly. Return coated wings to the wire rack or baking sheet and bake for an additional 5 minutes to let the glaze set and caramelize slightly.

Notes

Use baking powder (not baking soda) to dry out the skin for crispiness. Pat wings completely dry before coating. If you don’t have a wire rack, line the baking sheet with parchment paper but expect slightly less crispiness. For extra crispiness after glazing, broil for 1-2 minutes watching closely to prevent burning. Leftovers reheat best in the oven or under the broiler to maintain crispiness. Avoid microwaving to prevent soggy skin.

Nutrition

Keywords: chicken wings, baked wings, sweet chili sauce, crispy wings, easy chicken recipe, game day food, party appetizer

Find it online: https://yumnode.com/crispy-baked-sweet-chili-chicken-wings-recipe-easy-5-step-guide/