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.
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
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.