Go Back

Sweet Chili Chicken Wings

These sweet chili chicken wings are crispy, sticky, and packed with the perfect balance of sweet and spicy flavor. The wings are baked until golden, then tossed in a homemade sweet chili glaze made with garlic, honey, and sweet chili sauce. They're perfect for game day, parties, or an easy appetizer everyone will love.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Servings: 4
Course: dinner, lounch
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 pounds chicken wings split into flats and drumettes
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup sweet chili sauce
  • 2 tablespoons honey
  • 1 tablespoon soy sauce
  • 2 garlic cloves minced
  • 1 teaspoon rice vinegar or lime juice
  • 1 teaspoon grated fresh ginger optional
  • 1 tablespoon chopped green onions for garnish
  • 1 teaspoon sesame seeds for garnish

Method
 

  1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and place a wire rack on top if using.
  2. Pat the chicken wings completely dry with paper towels.
  3. Toss the wings with olive oil, garlic powder, onion powder, paprika, salt, and black pepper until evenly coated.
  4. Arrange the wings in a single layer on the baking sheet.
  5. Bake for 40 to 45 minutes, flipping halfway through, until the wings are crispy and reach an internal temperature of 165°F (74°C).
  6. While the wings bake, combine the sweet chili sauce, honey, soy sauce, minced garlic, rice vinegar, and grated ginger in a small saucepan.
  7. Simmer the sauce over medium heat for 3 to 4 minutes, stirring occasionally, until slightly thickened.
  8. Transfer the cooked wings to a large bowl and pour the sweet chili sauce over them. Toss until every wing is evenly coated.
  9. Garnish with chopped green onions and sesame seeds before serving.

Notes

  • Drying the wings thoroughly helps them become extra crispy.
  • For even crispier wings, refrigerate them uncovered for 1 hour before baking.
  • Add red pepper flakes or sriracha if you prefer more heat.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Serve with ranch or blue cheese dressing, celery sticks, carrot sticks, or a fresh salad.