Sweet Chili Baked Chicken Wings Recipe
These easy baked chicken wings are perfect to serve a crowd, just double, triple or quadruple the recipe below. We use Thai sweet chili sauce for this, which you can find in most grocery stores now, just look in the international aisle or if you cannot find it there, try an international food market. We also use ground fresh chili paste or “Sambal” for this. You can find this in the same place as sweet chili sauce. It can be quite spicy, so taste as you add to make sure the sauce is not too spicy for you and whoever you may be serving the wings to. You will often find chicken wings that have not been separated into a wing and drumstick, so you may have to separate them yourself.
These easy baked chicken wings are perfect to serve a crowd, just double, triple or quadruple the recipe below. We use Thai sweet chili sauce for this, which you can find in most grocery stores now, just look in the international aisle or if you cannot find it there, try an international food market. We also use ground fresh chili paste or “Sambal” for this. You can find this in the same place as sweet chili sauce. It can be quite spicy, so taste as you add to make sure the sauce is not too spicy for you and whoever you may be serving the wings to. You will often find chicken wings that have not been separated into a wing and drumstick, so you may have to separate them yourself.
- Carbohydrate 5.76243426054693 g
- Cholesterol 258.72 mg
- Fat 67.4775038466885 g
- Fiber 2.79083075951293 g
- Protein 69.3609642869566 g
- Saturated Fat 16.9714064231357 g
- Serving Size 1 1 Serving (382g)
- Sodium 398.170876017079 mg
- Sugar 2.971603501034 g
- Trans Fat 6.56631907707277 g
- Calories 911 calories
Step-by-step
- Heat oven to 425 degrees F. Line a baking sheet with aluminum foil. (If you have one that fits, lay a cooling rack inside the baking sheet, this helps get the chicken extra crispy – see note below).
- In a medium bowl, whisk together the sweet chili sauce, light soy sauce and one teaspoon of fresh chili paste. Taste and adjust the spiciness to your liking. Set aside a 1/2 cup of the sauce for tossing the raw chicken in and save the rest for once the chicken has cooked.
- Toss the wings with reserved 1/2 cup of sauce then add to the prepared baking sheet. Bake chicken, turning once during cooking, until opaque throughout and crispy, about 30 minutes. If you would like, spread or brush a little more sauce onto chicken wings half way through cooking.
- Toss cooked wings with the remaining sauce, pile onto a plate then sprinkle with sliced green onions and chopped peanuts.
Thermal Mechanics of Crispness
Rendering chicken skin requires sustained dry heat above 400 degrees F to melt subcutaneous fat deposits and evaporate moisture before proteins over-coagulate. Lining the baking pan with aluminum foil simplifies cleanup, but placing a metal cooling rack directly inside that pan is the critical mechanical factor for airflow. Turning the pieces once at the fifteen-minute mark ensures even thermal radiation hits both sides. Brushing additional glaze midway requires caution because high sugar content burns rapidly when exposed directly to high convection currents.Glazing and Storage Dynamics
Saucing the raw poultry with a reserved portion before baking initiates superficial maillard reactions between the soy sauce amino acids and sugars. Reserve the remaining clean sauce separately for final post-bake tossing to maintain distinct flavor layers without contamination risks. Cooked leftovers maintain optimal texture when stored in airtight glass containers for up to three days. Reheating should occur in a 375 degrees F toaster oven rather than a microwave, which introduces steam and ruins the crisp lipid matrix.
