Sweet Chili Baked Chicken Wings
This recipe for juicy and crispy baked chicken wings uses a simple marinade and homemade sweet chili sauce, and a cooking method that yields some of the best wings you’ll have!
Servings: 6 servings
Calories: 699kcal
Ingredients
Sesame soy marinade
- 1/4 cup avocado or vegetable oil
- 1/4 cup rice vinegar
- 2 Tbsp reduced sodium soy sauce
- 1 Tbsp toasted sesame oil
- 1 Tbsp minced garlic
- 1 Tbsp grated ginger
- 3 lbs. 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 your tastes
- 2 Tbsp reduced sodium soy sauce
- 1 Tbsp fish sauce optional
- 1 Tbsp lime juice fresh is best
- 1 Tbsp minced garlic
- 1 tsp grated ginger
- 1 tsp toasted sesame oil
- 1/2 tsp red pepper flakes adjust to your tastes
- 3 Tbsp cold water
- 1 Tbsp cornstarch
Garnish
- sliced green onion, minced parsley, sesame seeds, and lime wedges
Instructions
Marinate
- In a baking dish or re-sealable plastic bag, add 1/4 cup avocado or vegetable oil, 1/4 cup rice vinegar, 2 Tbsp reduced sodium soy sauce, 1 Tbsp toasted sesame oil, 1 Tbsp minced garlic, and 1 Tbsp grated ginger.
- Whisk to combine well, then add 3 lbs. chicken wings, turning to coat. Cover dish or seal bag and place it in the refrigerator.
- Marinate in the refrigerator for 1-2 hours, giving the chicken wings a turn about halfway through if possible.
Bake wings
- Preheat oven to 400°F.
- Line a rimmed baking sheet with foil, then top it with an oven-safe wire rack. If you'd like, spray the rack with some nonstick spray for easier cleanup.
- Transfer marinated wings to prepared baking sheet/wire rack, brushing the wings with a bit more of the marinade, then discard any marinade left over.
- Bake for 40 minutes in preheated oven, flipping over about halfway through. While chicken is cooking, move on to make the sauce.
Make sweet chili sauce
- To a medium saucepan, add 1/2 cup sambal oelek, 1/4 cup rice vinegar, 1/4 cup honey, 2 Tbsp reduced sodium soy sauce, 1 Tbsp fish sauce (if using), 1 Tbsp lime juice, 1 Tbsp minced garlic, 1 tsp grated ginger, 1 tsp toasted sesame oil, and 1/2 tsp red pepper flakes.
- Heat over MED heat and whisk to combine. Heat until simmering.
- In a small bowl, combine 3 Tbsp cold water and 1 Tbsp cornstarch, whisking until smooth. Pour this mixture into the saucepan with the sauce, whisking as you pour, and heating/whisking until the sauce thickens a bit.
- Transfer about half the sauce to a bowl for dipping, reserving the rest for the next steps.
Broil wings
- Remove baking sheet from the oven when wings are done cooking, then change oven to broil (I broil on high, which on my oven is about 500°F). Keep the oven rack in the center position.
- Use tongs to pick up the baked wings and dunk them in the sauce in the saucepan, turning to make sure both sides are coated.
- Return chicken wings to the baking sheet and broil for 3-8 minutes, just until the sauce becomes sticky and starts to lightly char in some spots. ** Make sure you keep an eye on them, they can go from almost done to burnt pretty quickly! **
Serve
- Serve wings hot, with the bowl of sweet chili sauce for dipping, and sprinkled with some sliced green onion, minced parsley, sesame seeds, and lime wedges if desired.
Notes
- This recipe makes 3 pounds of wings, which I've estimated will serve approximately 6, but feel free to divide it into as many servings as you'd like.
Nutrition
Calories: 699kcal | Carbohydrates: 22g | Protein: 44g | Fat: 48g | Saturated Fat: 12g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 22g | Trans Fat: 0.4g | Cholesterol: 175mg | Sodium: 795mg | Potassium: 515mg | Fiber: 0.4g | Sugar: 14g | Vitamin A: 430IU | Vitamin C: 7mg | Calcium: 45mg | Iron: 3mg
