Sweet Chili Baked Chicken Wings Recipe
How to make baked chicken wings in an Thai sweet chili sauce. Jump to the Sweet Chili Baked Chicken Wings recipe or watch our quick recipe video showing you how to make them.
It’s no secret that we love our chicken wings — especially baked chicken wings. Fried are good, too, but we’re not usually up to frying at home. We’ve shared an original baked chicken hot wings recipe, brown sugar barbecue chicken wings and now, Joanne’s personal favorite – this sweet chili baked chicken wings recipe.
They’re sticky, sweet, spicy and even have some crunch from chopped peanuts and sliced green onion sprinkled on top.
How to Bake Sweet Chili Chicken Wings
You’ll need Thai sweet chili sauce, light soy sauce and chili garlic sauce or fresh chili paste (sambal). All of the ingredients can usually be found in the International aisle of the grocery store, but if you don’t see them there, try an international market or online.
It’s really simple. Add 3/4 of a cup of sweet chili sauce, 2 teaspoons of soy sauce and 1 or more teaspoons of the chili sauce, depending on how spicy you like things. We go for 2 teaspoons, but we like it spicy enough to make our lips smack a little.
Toss the sauce with your chicken wings and bake until golden brown and crispy.
By the way, if you need to know how to separate chicken wings, we’ve got you covered, just take a peek at our recipe video for how to cut chicken wings and you’ll be set. Or, watch the video up there and you’ll see how we do it.
Once the chicken wings are baked, golden brown and sticky, stack them onto a plate and top with lots of sliced green onion and peanuts.
Recipe updated, originally posted July 2012. Since posting this in 2012, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne
Sweet Chili Baked Chicken Wings Recipe
These easy baked chicken wings are perfect to serve a crowd, just double, triple or quadruple the recipe below. We use Thai sweet chili sauce for this, which you can find in most grocery stores now, just look in the international aisle or if you cannot find it there, try an international food market.
We also use ground fresh chili paste or “Sambal” for this. You can find this in the same place as sweet chili sauce. It can be quite spicy, so taste as you add to make sure the sauce is not too spicy for you and whoever you may be serving the wings to.
You will often find chicken wings that have not been separated into a wing and drumstick, so you may have to separate them yourself. For help with this, take a look at our step-by-step tutorial with video for how to cut a chicken wing.
You Will Need
3/4 cup Thai sweet chili sauce (recommended: Mae Ploy Brand)
2 teaspoons light soy sauce
1 to 3 teaspoons ground fresh chili paste (Sambal), depending on desired spice level
1 1/2 pounds chicken wings, wing and drumstick separated
2 green onions, trimmed and thinly sliced
1/4 cup chopped peanuts
Heat oven to 425 degrees F. Line a baking sheet with aluminum foil. (If you have one that fits, lay a cooling rack inside the baking sheet, this helps get the chicken extra crispy – see note below).
In a medium bowl, whisk together the sweet chili sauce, light soy sauce and one teaspoon of fresh chili paste. Taste and adjust the spiciness to your liking. Set aside a 1/2 cup of the sauce for tossing the raw chicken in and save the rest for once the chicken has cooked.
Toss the wings with reserved 1/2 cup of sauce then add to the prepared baking sheet. Bake chicken, turning once during cooking, until opaque throughout and crispy, about 30 minutes. If you would like, spread or brush a little more sauce onto chicken wings half way through cooking.
Toss cooked wings with the remaining sauce, pile onto a plate then sprinkle with sliced green onions and chopped peanuts.
Adam and Joanne's Tips
- To cut chicken wings so that the drumstick and wing are separated, see our video and step-by-step tutorial.
- If you have a cooling rack that can fit inside your baking sheet, use it. The cooling rack will lift the chicken up, allowing hot air to travel around the chicken. If you do not own a cooling rack that will fit inside your baking sheets, just place the chicken directly onto the foil lined baking sheet and make sure you flip the chicken at the half way point during cooking.