This dish delivers irresistibly juicy and crispy baked chicken wings coated in a glossy homemade sweet chili sauce. Perfect for parties, game days, or anytime you need an appetizer with bold flavor, these wings combine savory, sweet, and spicy notes in every bite.
Why You’ll Love This Recipe
A crowd-pleaser with the perfect balance of sweetness and heat.
The sauce is homemade and easily adjustable to your taste.
Works beautifully not only with wings but also chicken tenders, breasts, or thighs.
Oven-baked, yet still crisp and caramelized.
Great as a party appetizer or a fun weeknight option.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Sesame Soy Marinade
1/4 cup avocado oil or vegetable oil
1/4 cup rice vinegar
2 tablespoons reduced sodium soy sauce
1 tablespoon toasted sesame oil
1 tablespoon minced garlic
1 tablespoon grated ginger
3 pounds chicken wings, patted dry
Sweet Chili Sauce
1/2 cup sambal oelek chili paste
1/4 cup rice vinegar
1/4 cup honey (adjust to taste)
2 tablespoons reduced sodium soy sauce
1 tablespoon fish sauce (optional)
1 tablespoon lime juice
1 tablespoon minced garlic
1 teaspoon grated ginger
1 teaspoon toasted sesame oil
1/2 teaspoon red pepper flakes (adjust to taste)
3 tablespoons cold water
1 tablespoon cornstarch
Garnish
Sliced green onion
Minced parsley
Sesame seeds
Lime wedges
Directions
Marinate the Chicken
In a baking dish or resealable bag, combine avocado or vegetable oil, rice vinegar, soy sauce, toasted sesame oil, garlic, and ginger. Whisk thoroughly. Add chicken wings and turn to coat. Cover or seal, then refrigerate for 1–2 hours, turning once halfway if possible.
Bake the Wings
Preheat oven to 400°F. Line a rimmed baking sheet with foil and place an oven-safe wire rack on top. Lightly spray the rack if desired. Arrange the marinated wings on the rack and brush with additional marinade. Discard remaining marinade. Bake for 40 minutes, flipping halfway through.
Make the Sweet Chili Sauce
In a medium saucepan, combine sambal oelek, rice vinegar, honey, soy sauce, fish sauce (if using), lime juice, garlic, ginger, toasted sesame oil, and red pepper flakes. Heat over medium and whisk until simmering.
In a separate small bowl, whisk together cold water and cornstarch. Pour the slurry into the saucepan while whisking and cook until slightly thickened. Transfer half of the sauce to a bowl for dipping.
Broil the Wings
Remove wings from the oven and set oven to broil (about 500°F). Using tongs, dip each wing into the sauce still in the saucepan, coating both sides. Return wings to the baking sheet. Broil for 3–8 minutes, watching closely until the sauce becomes sticky and lightly charred.
Serve
Serve hot with the reserved sweet chili sauce. Garnish with green onions, sesame seeds, parsley, and lime wedges if desired.
Servings and Timing
This recipe makes approximately 6 servings.
Prep time: 10 minutes (plus 1–2 hours marinating)
Cook time: 40 minutes
Broil time: 3–8 minutes
Total active time: About 1 hour (excluding marinating)
Variations
Use all flats, all drums, or a mix according to preference.
Swap wings for chicken tenders, thighs, or breasts.
Adjust heat by increasing or decreasing sambal and red pepper flakes.
Use store-bought sweet chili sauce if short on time but keep the marinade homemade.
Make it extra citrusy by adding more lime juice to the sauce.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for 3–4 days.
Reheat in a 400°F oven for about 15 minutes or until hot and crisp.
FAQs
How spicy are these wings?
The spice level is moderate, but you can easily adjust it by altering the sambal oelek and red pepper flakes.
Can I use frozen wings?
Yes, just thaw them completely and pat dry before marinating.
Can I prepare the wings ahead of time?
You can marinate and bake them up to 24 hours ahead. Reheat at 400°F for about 15 minutes before saucing and broiling.
No, it is optional. You can omit it without affecting the recipe’s success.
Can I make the sauce sweeter?
Yes, increase the honey until it reaches your preferred sweetness.
Can I make the sauce milder?
Reduce the sambal oelek and red pepper flakes.
Can I grill the wings instead of baking?
Yes. Grill over medium heat until cooked through, then dip in the sauce and finish over higher heat to caramelize.
How do I know when the wings are fully cooked?
They should reach an internal temperature of 165°F and be golden and crisp.
Can I double the recipe?
Yes, simply scale ingredients accordingly. Use two baking sheets for best airflow.
Conclusion
These sweet chili baked chicken wings deliver everything you want in a party appetizer—crisp texture, bold flavor, and a sticky sauce that keeps you coming back for more. Whether you’re hosting a gathering or enjoying a cozy night at home, this recipe guarantees delicious results every time.
Irresistibly juicy, crispy baked chicken wings coated in a bold homemade sweet chili sauce—perfect for parties, game days, or flavor-packed weeknight dinners.
Ingredients
1/4 cup avocado oil or vegetable oil
1/4 cup rice vinegar
2 tablespoons reduced sodium soy sauce
1 tablespoon toasted sesame oil
1 tablespoon minced garlic
1 tablespoon grated ginger
3 pounds chicken wings, patted dry
1/2 cup sambal oelek chili paste
1/4 cup rice vinegar
1/4 cup honey (adjust to taste)
2 tablespoons reduced sodium soy sauce
1 tablespoon fish sauce (optional)
1 tablespoon lime juice
1 tablespoon minced garlic
1 teaspoon grated ginger
1 teaspoon toasted sesame oil
1/2 teaspoon red pepper flakes (adjust to taste)
3 tablespoons cold water
1 tablespoon cornstarch
Sliced green onion (garnish)
Minced parsley (garnish)
Sesame seeds (garnish)
Lime wedges (garnish)
Instructions
In a baking dish or resealable bag, whisk together avocado or vegetable oil, rice vinegar, soy sauce, toasted sesame oil, garlic, and ginger. Add chicken wings and coat well. Refrigerate for 1–2 hours, turning halfway if possible.
Preheat oven to 400°F (200°C). Line a baking sheet with foil and place an oven-safe wire rack on top. Lightly spray if desired. Arrange marinated wings on the rack, brush with extra marinade, and discard the rest. Bake for 40 minutes, flipping halfway.
In a saucepan, combine sambal oelek, rice vinegar, honey, soy sauce, fish sauce (if using), lime juice, garlic, ginger, sesame oil, and red pepper flakes. Simmer over medium heat.
Mix cold water and cornstarch in a bowl, then whisk into the sauce. Cook until slightly thickened. Set aside half for dipping.
Set oven to broil (500°F/260°C). Dip each wing in the remaining sauce and return to the baking sheet. Broil for 3–8 minutes until sticky and slightly charred, watching closely.
Serve wings hot with reserved sweet chili sauce. Garnish with green onion, parsley, sesame seeds, and lime wedges as desired.
Notes
Adjust heat level by altering sambal oelek and red pepper flakes.
Use store-bought sweet chili sauce for a shortcut.
Fish sauce adds umami but is optional.
Grill instead of baking if preferred—finish with caramelization over high heat.
To reheat, bake at 400°F for 15 minutes until hot and crisp.
