Get Game Day ready with sweet and spicy Sweet Chili Wings! These are oven-baked chicken wings tossed in a sticky Asian-style sauce—no deep frying required.
If you enjoy dining out but want to save money and avoid greasy fried food, making wings at home is a great option.
Chicken wings are messy but irresistible. I often choose baked buffalo or curry wings, yet sweet chili, garlic butter, or ranch are all tempting choices.
Eating out can be expensive and most restaurant wings are deep-fried. Baking wings at home saves oil and lets you control flavors and salt.
This sweet chili wing recipe was born from an attempt to make an Asian honey glaze when I ran out of honey and reached for sweet chili sauce instead. It turned out delicious, so I baked the wings for crisp skin without frying.
You can serve these for dinner or include them on a Super Bowl menu for two.
What is sweet chili made of?
Sweet chili sauce is a widely used condiment in Thai and Western kitchens. It typically contains red chili peppers, vinegar, garlic, and sugar. You can make a homemade version or buy it bottled in the Asian condiments section at most stores.
What does sweet chili sauce taste like?
As the name suggests, sweet chili sauce balances sweetness with heat and a touch of acidity from vinegar. Many brands also include a noticeable garlic note.
Are wings better fried or baked?
I prefer baked wings. They taste less greasy and baking allows the fat to render slowly, enhancing flavor. Baking also makes it easier to cook a whole batch at once instead of frying in smaller batches. For parties or game day, baking frees you from standing over a fryer.
Ingredients For Sweet Chili Wings
To make oven-baked sweet chili wings you’ll need:
- Chicken wing pieces: Use drumettes and flats. If cutting whole wings, save tips for stock or discard.
- Vegetable oil: A light brush helps the skin crisp; use a neutral oil like vegetable or canola.
- Salt: Kosher salt works well to season the wings.
- Water: Used to thin the sauce while reducing it to a glaze.
- Sweet chili sauce: The main flavor—homemade or store-bought.
- Soy sauce: Adds umami and salt; use reduced-sodium if preferred.
- Garlic: Minced for extra depth.
- Ginger: Fresh ginger or ginger paste brightens the sauce; ground ginger can work in a pinch.
How To Bake Chicken Wings
Early attempts at oven-baked wings often used foil-lined sheets and resulted in soft skin and sticking. The better approach is baking wings on a roasting rack so air circulates under the pieces and juices drip away. This method produces crispier skin without frying.
Bake the wings until they are cooked through and the skin is crisp, then toss them in the sauce—or return them to the oven briefly to caramelize the glaze.
How To Make Sweet Chili Wings
Preheat the oven to 400°F. Line a roasting pan or baking sheet with foil for easy cleanup, then place a roasting rack or cooling rack on top and spray it liberally with cooking spray.
Pat the wings dry, then toss with vegetable oil, salt, and pepper. Arrange the wings in a single layer on the rack and bake for about 45–50 minutes, until the internal temperature reaches 165°F and the skin is crispy.
While the wings bake, make the glaze: combine water, sweet chili sauce, soy sauce, garlic, and ginger in a saucepan and bring to a boil. Reduce heat and simmer until the mixture reduces to about 1/4–1/2 cup, roughly 5–15 minutes depending on heat and pan size. Measure the reduction so the glaze has the right thickness; under-reducing leaves it thin, over-reducing concentrates the salt.
When wings are done, toss them in the glaze to coat. Serve immediately, or for a stickier, slightly caramelized finish, return the glazed wings to the oven for 8–10 minutes.
Do I cover wings when baking?
No. Do not cover the wings while baking. Covering creates steam and prevents the skin from crisping—leave them uncovered for the best texture.
Recipe Card: Sweet Chili Wings
Sweet Chili Wings
12 wings
15 minutes
50 minutes
1 hour 5 minutes
Get Game Day ready with sweet and spicy Sweet Chili Wings! They are baked chicken wings tossed in a sticky Asian sauce, which means you don’t need to fry them in oil.
Ingredients
- 12 wing pieces (drumettes and flats), thawed and patted dry
- 2 tablespoons vegetable oil
- Salt, to taste (preferably kosher)
- 1/2 cup water
- 1/2 cup sweet chili sauce (homemade or store-bought)
- 1/4 cup soy sauce (regular or low sodium)
- 3 garlic cloves, minced
- 1/2 teaspoon fresh ginger paste or ground ginger
Instructions
- Preheat oven to 400°F. Line a roasting pan or baking sheet with foil. Place a roasting rack or cooling rack on top and grease it with cooking spray.
- In a large bowl, toss the wings with oil and salt. Arrange in a single layer on the rack. Bake 45–50 minutes until the internal temperature reaches 165°F and the skin is crisp.
- Meanwhile, make the glaze: in a saucepan combine water, sweet chili sauce, soy sauce, garlic, and ginger. Bring to a boil, then reduce to a simmer.
- Simmer until the sauce reduces to about 1/4–1/2 cup, roughly 5–15 minutes. Let it rest briefly to thicken. Taste and adjust salt if using low-sodium soy sauce.
- Toss the baked wings with the glaze and serve immediately. Optional: after glazing, bake an additional 8–10 minutes to lightly caramelize the sauce.
Notes
- For extra crispiness, ensure wings are well dried before oiling and avoid overcrowding the rack.
- Leftover sweet chili sauce can be used on sandwiches, dips, or as a glaze for other proteins.
Source: Adapted from Bon Appetit.