Thai Sweet Chili Chicken Wings

Prep Time	Cook Time	Total Time
15 min	45 min	1 h

Introduction

These Thai sweet chili chicken wings are crispy on the outside, juicy inside, and coated in a sticky, tangy-sweet glaze.

They are perfect for game day, parties, or an easy appetizer night when you want big flavor with minimal effort.

The simple baking powder rub gives you fry-level crunch, while the garlicky chili sauce adds just the right kick of heat.

Prep mode (keeps screen active)

Prep the wings

Preheat your oven to 425°F and line a rimmed sheet pan with foil, then set a wire rack on top.

Pat the chicken wings very dry with paper towels so the skin can crisp instead of steaming.

If needed, trim off any remaining wing tips so all pieces are about the same size.
Season the wings

In a large bowl, toss the wings with the baking powder, kosher salt, and black pepper until evenly coated.

Spread the wings in a single layer on the wire rack, skin side up, with a little space between pieces.

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Bake until crispy

Bake the wings for 20 minutes, then flip them over and bake for another 15 to 20 minutes.

For extra crisp skin, switch the oven to broil and cook 2 to 4 minutes, watching closely to prevent burning.
Mix the Thai sweet chili sauce

While the wings bake, combine the sweet chili sauce, honey, soy sauce, garlic, ginger, and rice vinegar in a saucepan.

Place over low heat and simmer for 3 to 5 minutes, stirring often, until slightly thickened and glossy.
Coat the wings in sauce

Transfer the hot, crispy wings to a clean large bowl and pour the warm sauce over the top.

Toss well until every piece is coated, then let the wings sit for a few minutes to absorb the sauce.

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Serve and garnish

Arrange the wings on a platter and spoon any extra sauce from the bowl over the top.

Garnish with sliced green onions or sesame seeds if you like, then serve hot with plenty of napkins.

Use tamari instead of soy sauce: Tamari keeps the sauce gluten free while giving a deep, savory flavor that tastes almost identical to regular soy sauce.
Use lime juice instead of rice vinegar: Lime juice adds bright citrusy tang and a fresh aroma, which plays really nicely with the sweet chili heat.
Bake cauliflower florets instead of chicken wings: Roasted cauliflower soaks up the sticky sauce, giving you a fun vegetarian party snack with a similar sweet, spicy bite.

Dry the wings very well: Moisture on the skin turns to steam in the oven, so thorough drying is key for shatteringly crisp wings.
Do not skip the baking powder: Baking powder raises the pH of the skin and creates tiny bubbles, which help the wings bake up extra crunchy.
Use a wire rack for even crisping: The rack lets hot air circulate under the wings, so the bottoms crisp instead of sitting in rendered fat.
Adjust the heat level easily: For spicier wings, stir in a little sriracha or crushed red pepper; for milder, add an extra spoon of honey.
Make the sauce ahead: You can cook the sauce a day in advance, refrigerate it, then rewarm gently on stove while wings bake.

How do I get the wings really crispy in the oven?: Pat them very dry, coat evenly with baking powder, and space them out on a rack so air circulates. If your oven runs cool, bump the temperature up slightly or finish with a brief broil for extra crunch.
Can I use frozen wings?: Yes, but thaw them completely in the fridge and dry them very well before seasoning, or they will steam. You may also need a few extra minutes of baking time to reach a safe internal temperature.
Can I cook these in an air fryer?: Yes, cook the seasoned wings at 375°F for about 20 to 25 minutes, shaking or flipping halfway through. Air fryers vary, so check for golden, crisp skin and clear juices to know when they are done.
What if my sauce gets too thick or too thin?: If it is too thick, whisk in a splash of water and warm it gently until smooth and pourable. If it seems thin, simmer a bit longer over low heat, stirring, until it coats the back of a spoon.
How long can leftovers be stored, and how should I reheat them?: Leftover wings keep in an airtight container in the fridge for up to three days. Reheat on a rack over a sheet pan at 375°F until hot and crisp again, usually about 10 minutes.