Easy Sweet Chili Chicken Wings
- PREP 10min
- COOK 30min
- TOTAL 40min
These Thai sweet chili chicken wings are out of this world delicious and so simple to make. You can adjust the spice level of the sticky glaze by reducing or increasing the chile paste. I love Sambal Oelek for its fresh, clean heat, but Sriracha or Gochujang are good substitutes (you will need to adjust to your taste, though).
You Will Need
1 ½ pounds (680g) chicken wings, separated at joints, tips discarded
3/4 cup (177ml) Thai sweet chili sauce, I use Mae Ploy Brand
2 teaspoons light soy sauce or tamari
1 to 3 teaspoons Sambal Oelek
1/4 cup chopped peanuts
2 green onions, trimmed and thinly sliced
Directions
Preheat the oven to 425°F (220°C). Set a wire rack inside a large-rimmed baking sheet.
Whisk the Thai sweet chili sauce, soy sauce, and Sambal Oelek together, adjusting the chili paste according to how spicy you’d like the glaze. Transfer 1/2 cup of the glaze to another bowl to toss the baked wings later.
Pat the wings dry, and then add them to the remaining glaze. Toss well, then spread out in one layer on the wire rack.
Bake until cooked through and crispy, 35 to 45 minutes.
Toss the baked chicken wings in the reserved glaze, pile them onto a plate, and sprinkle them with sliced green onions and chopped peanuts.
Adam and Joanne's Tips
- No wire rack: If you do not have a wire rack that will fit inside a baking sheet, you can still bake hot wings. Arrange them on the baking sheet without the rack and rotate a few times during baking.
- The nutrition facts provided below are estimates.