Description
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.
- Prep Time: 10 minutes (plus 1–2 hours marinating)
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 380
- Sugar: 9g
- Sodium: 620mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 105mg
