These crispy sweet chili chicken wings are the perfect holiday-party appetizer. They bake up golden and crunchy without frying, and the sticky sweet-heat glaze makes them irresistible. Tested twice; the best texture came from a light cornstarch coating and a hot blast at the end. Great for game days, potlucks, or a simple weeknight dinner.

Ingredients

• 2 lbs chicken wings, flats and drums separated (about 900 g)
• 1 tbsp baking powder (aluminum-free)
• 2 tbsp cornstarch
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp smoked paprika
• 1 tsp salt
• ½ tsp black pepper
• ¾ cup sweet chili sauce (180 ml)
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp grated fresh ginger
• 1 clove garlic, minced

Swaps & Notes

Step-By-Step Instructions

1. Bake the wings
   Pat wings very dry. Toss with baking powder, cornstarch, garlic powder, onion powder, paprika, salt, and pepper. Lay on a parchment-lined sheet. Bake at 425°F (220°C) for 40–45 minutes, flipping once.
2. Make the glaze
   In a small saucepan, warm sweet chili sauce, soy sauce, rice vinegar, honey, ginger, and garlic. Simmer 2–3 minutes until slightly thickened.
3. Toss & crisp
   Brush or toss wings with glaze. Return to the oven for 5–7 minutes until bubbling and crisp at the edges.

Pro Tips & Variations

• For extra crisp skin, dry wings overnight uncovered in the fridge.
• Air fryer option: 390°F (200°C) for 18–20 minutes, shaking halfway.
• Add ½–1 tsp sriracha for spicier wings.
• Swap sweet chili sauce with cranberry chili sauce for a holiday twist.
• Keep wings on a wire rack over the sheet pan to promote airflow.
• Use low-sodium soy sauce to keep the glaze balanced.

Serving Suggestions

• Serve with carrot sticks, celery, or sliced cucumbers.
• Add jasmine rice to make it a full dinner.
• Pair with roasted green beans or a simple slaw.

Storage & Reheating

• Refrigerate: Up to 3 days in an airtight container.
• Freeze: Up to 2 months without glaze; reheat then glaze.
• Reheat: 400°F (205°C) for 10 minutes until sizzling.
• Food safety: Reheat to an internal temp of 165°F (74°C).

Troubleshooting

• Wings not crisp: Pat dry thoroughly and increase the final blast at high heat.
• Glaze too thin: Simmer an extra 1–2 minutes.
• Too sweet: Add an extra splash of rice vinegar.

FAQs

Q1: Can I make these wings ahead?
A1: Yes. Bake fully, refrigerate, then reheat and glaze right before serving.

Q2: Are these wings spicy?
A2: Mild. Increase heat with sriracha or crushed red pepper if you want more kick.

Q3: Can I use frozen wings?
A3: Yes, but thaw completely and pat very dry for maximum crispiness.

Nutrition (per serving)

Calories: ~310; Protein: 23 g; Carbs: 19 g; Fat: 17 g

Crispy Sweet Chili Chicken Wings

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• Author: ARTICLE PINTEREST
• Total Time: 55 minutes
• Yield: 4 servings 1x

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Description

Ultra-crispy baked sweet chili chicken wings with a sticky holiday-ready glaze.

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Ingredients

Scale 1x2x3x

• 2 lbs chicken wings
• 1 tbsp baking powder
• 2 tbsp cornstarch
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp pepper
• 3/4 cup sweet chili sauce
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp grated ginger
• 1 clove garlic, minced

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Instructions

1. Bake seasoned wings at 425°F (220°C) for 40–45 minutes.
2. Simmer sweet chili glaze until slightly thick.
3. Toss wings in glaze and broil or bake to crisp.

Notes

Crispiest texture comes from patting wings dry and using high heat.

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: Appetizer
• Method: Baked
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 310
• Sugar: 14
• Sodium: 520
• Fat: 17
• Saturated Fat: 4
• Carbohydrates: 19
• Fiber: 0
• Protein: 23
• Cholesterol: 95

Keywords: crispy sweet chili chicken wings, sweet chili wings, baked wings