Baked chicken wings recipe tossed in a sticky, sweet chili sauce! Skip the oil and fryer and make these oven baked wings instead. Jump to the Sweet Chili Baked Chicken Wings Recipe
How to Bake Sweet Chili Chicken Wings
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 already shared our original baked chicken hot wings, these brown sugar barbecue wings and now, my personal favorite, this sweet chili baked chicken wings recipe.
The wings are sticky, sweet, spicy and have a bit of crunch thanks to a handful of chopped peanuts and sliced green onion sprinkled on top.
To make them, you’ll need Thai sweet chili sauce, light soy sauce and chili garlic sauce or fresh chili paste (sambal). All of the ingredients can be found in the International aisle of the grocery store, but if you don’t see them there, try an international market or online.
The recipe is 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.
When the chicken wings are golden brown and sticky, stack them onto a plate and top with lots of sliced green onion and peanuts.
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.
More Easy Wing Recipes
- Pho-Inspired Grilled Chicken Wings
- Lemon Garlic Grilled Chicken Wings
- Easy Baked Chicken Hot Wings
- Buffalo Wing Sauce (three ingredients!)
- Barbecue Baked Wings
- Buffalo Baked Cauliflower Wings (meatless recipe)
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
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.
Watch Us Make the Recipe
You Will Need
3/4 cup Thai sweet chili sauce, recommended: Mae Ploy Brand
2 teaspoons light soy sauce or tamari
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
1Heat 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).
2In 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.
3Toss 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.
4Toss 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.
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.
If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste
Hi again, Joanne and Adam,
Just watched your video and recipe for the wings and YUMM!!! I have to say, though, seeing the package of wings, what the heck is up with the price? I am currently in Scotland, but OMG! The price for wings is so high back in the US, wow! Here, they usually (Tesco, Asda – two largest supermarkets) about £2.19 (or $3.75) per KILO! Right now I am off to a store where they have them on sale for $2.57 (yes, US dollars) per kilo, so I will buy about 4 kilos (at least) to stock up and freeze them. Also, the tip to safe the wings tips is great, I do that as well and make great chicken stock when I have plenty ( as well as chicken bones from the wings or roasted chicken after dinner). Again, super recipe and thanks for the great website and GREAT recipes. Have a wonderful day, you two! 😉
Thanks for all the kind words 🙂
probably because wings in the US are popular party food, especially in football season — when originally and in other parts of the world they are less popular, thrown away or considered “trash” parts of chicken.
Alright you two, gonna try this with chicken thighs for tomorrow’s superbowl. I was hoping this kind of recipe existed, and lo and behold you guys did it with a simple combination of 3 tasty ingredients. I will definitely let you know how they turn out. I’m going to assume an overnight marinade since thighs are dark meat…
I am drooling thinking about it…great video, btw.
Here’s my feedback (a year late): if you follow the recipe above exactly, and use chicken thighs instead, you will get some fine tasting thighs! They went over quite well at last year’s Super Bowl, and were great as leftovers for the next few days. I tried them as wings following the directions above, and they were alright, but not as flavorful as the thighs. Going to try the wings again this year, but I’m to lightly bread and fry them first, the pour thr sauce over them (heated) then toss and serve. We’ll see what happens.
Your videos are really well made and these chicken wings look fantastic. 🙂
Did you broil the chicken wings after you did the second sauce application and cooking? They look a lot crisper in the next shot when you’re adding the green onion. I just wonder why you don’t say. They almost look like they’ve been fried in deep oil in that last shot, which is not the way they were when you called them finished.
Not at all — All photos on this site are of the actual recipe.
do you think broiling instead of baking would work? We like ’em crispy around here…
Hi Al, Broiling should work. Our only concern is that the wings with the sauce will char before cooking all the way through. We recommend baking first (about 15 – 20 minutes). Then broil about 5 inches from heat, turning once, until cooked through, another 8 to 10 minutes. Keep an eye on the wings under the broiler so they don’t char. Enjoy!
Hi, This looks very yummy and mouth watering. definitely i will try and let u know. you have described it really good anyone can follow it . thanks for a wonderful recipe.