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Sticky Sweet Chili Chicken Wings Oven Baked

Close-up of several glossy, caramelized Sticky Sweet Chili Chicken Wings Oven Baked piled on a white plate.
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Follow these steps to make perfectly baked chicken wings coated in a sticky, sweet chili glaze using your oven.

Ingredients

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  • 2 lbs chicken wings, separated into flats and drumettes
  • 1 tablespoon baking powder (aluminum-free)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup sweet chili sauce
  • 1/4 cup honey or brown sugar
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a baking sheet with foil and place a wire rack on top of the foil.
  2. Pat the chicken wings completely dry using paper towels. This step helps achieve crispier skin.
  3. In a large bowl, toss the wings with baking powder, salt, and pepper until evenly coated.
  4. Arrange the wings in a single layer on the wire rack. Do not let them touch.
  5. Bake for 25 minutes. Flip the wings over and bake for another 15 to 20 minutes, or until the skin is golden brown and crisp.
  6. While the wings finish baking, prepare the glaze. Combine the sweet chili sauce, honey (or brown sugar), soy sauce, rice vinegar, ginger, and garlic in a small saucepan.
  7. Bring the mixture to a simmer over medium heat. Cook for 3 minutes, stirring occasionally.
  8. Whisk in the cornstarch slurry. Continue to simmer and stir until the sauce thickens enough to coat the back of a spoon, about 1 to 2 minutes. Remove from heat.
  9. Once the wings are cooked, transfer them to a large, clean bowl.
  10. Pour about two-thirds of the warm glaze over the wings. Toss gently until every wing is thoroughly coated.
  11. Serve immediately with the remaining glaze on the side for dipping.

Notes

  • For extra crispiness, ensure the baking powder is mixed well with the seasoning before coating the wings.
  • If you prefer a thicker glaze, reduce the sauce slightly before adding the cornstarch slurry.
  • You can substitute brown sugar for honey if you prefer a deeper molasses flavor in the glaze.

Nutrition

Find it online: https://tastytribune.com/sticky-sweet-chili-chicken-wings-oven-baked/