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Crispy Baked Chicken Wings with Thai Sweet Chili glaze

Crispy Baked Chicken Wings with Thai Sweet Chili Glaze

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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Appetizer, Main Course
Cuisine Asian, Thai
Servings 4

Equipment

  • Wire Rack Set over a baking sheet to ensure the wings crisp up all around. If you don’t have a rack, you can still bake directly on parchment paper, but you’ll need to flip halfway through.
  • Large Mixing Bowl For coating wings evenly with the seasoning mix.
  • Baking sheet Preferably rimmed to avoid mess.
  • Small saucepan For reducing and infusing the glaze.
  • Tongs To toss and coat wings easily.

Ingredients
  

For the Wings

  • 2.5 lbs chicken wings split into flats and drumettes, tips removed
  • 1 tablespoon baking powder aluminum-free
  • 1 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika
  • Nonstick cooking spray or neutral oil like avocado or canola

For the Thai Sweet Chili Glaze

  • ½ cup Thai sweet chili sauce store-bought or homemade, see note below
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey optional, for extra stickiness
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic minced
  • 1 teaspoon sriracha or chili garlic paste optional, for extra heat
  • Juice of ½ lime

Garnish (optional but recommended)

  • Chopped cilantro
  • Thinly sliced green onions
  • Sesame seeds
  • Extra lime wedges for serving

Instructions
 

Prep the Wings

  1. Start by patting your chicken wings dry with paper towels—this is key for that crackly skin. Toss them in a large bowl with baking powder, garlic powder, salt, pepper, and paprika. The baking powder helps draw out moisture and create a crunchy texture in the oven without frying.

Bake for Maximum Crisp

  1. Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with foil for easy cleanup and set a wire rack on top. Arrange the wings in a single layer and lightly spray them with cooking spray or brush with a bit of neutral oil.
  2. Bake for 25 minutes, flip each wing over, and bake for another 25 minutes until they’re golden brown and super crispy.

Make the Sweet Chili Glaze

  1. While the wings are baking, combine the Thai sweet chili sauce, soy sauce, rice vinegar, honey, ginger, garlic, and sriracha in a small saucepan. Bring to a simmer over medium heat, stirring occasionally. Let it reduce for about 5–7 minutes until it thickens slightly. Stir in lime juice at the end to brighten up the glaze.
  2. If you want to make your own sweet chilli sauce recipe, just combine red chili flakes, rice vinegar, sugar, garlic, water, and cornstarch in a saucepan and simmer until thick. But store-bought works perfectly for weeknight sweet chili sauce recipe dinners.

Glaze the Wings

  1. Once the wings are done, transfer them to a clean mixing bowl and pour the glaze over. Toss to coat evenly. The heat from the wings will help the glaze cling beautifully.
  2. For extra sticky results, you can return the glazed wings to the oven for another 5 minutes or run them under the broiler for 2–3 minutes.

Garnish and Serve

  1. Top with cilantro, green onions, sesame seeds, and an extra squeeze of lime. Serve hot, preferably with napkins—and maybe a wet wipe or two.