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The Ultimate Sticky Sweet Chili Chicken Wings (Oven Baked for Crispy Perfection)

A pile of glossy, caramelized Sticky Sweet Chili Chicken Wings Oven Baked served on a white plate.
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Follow these steps to make perfectly crispy, sticky, sweet, and spicy chicken wings using only your oven.

Ingredients

Scale
  • 2 lbs chicken wings (flats and drumettes separated)
  • 1 tablespoon baking powder (not baking soda)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup sweet chili sauce
  • 1/4 cup honey
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon Sriracha or Sambal Oelek (adjust to heat preference)
  • 1 clove garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with foil and place a wire rack on top of the foil.
  2. Pat the chicken wings completely dry using paper towels. This step is crucial for crispiness.
  3. In a large bowl, toss the dried wings with baking powder, salt, and pepper until evenly coated.
  4. Arrange the wings in a single layer on the wire rack, ensuring there is space between each piece.
  5. Bake for 25 minutes. Flip the wings and bake for another 15-20 minutes, or until the skin is golden brown and crisp.
  6. While the wings finish baking, prepare the sauce. In a small saucepan, combine the sweet chili sauce, honey, soy sauce, rice vinegar, Sriracha, garlic, and ginger.
  7. Bring the sauce mixture to a simmer over medium heat, stirring constantly.
  8. In a separate small bowl, whisk together the cornstarch and cold water to create a slurry.
  9. Whisk the slurry into the simmering sauce. Continue to cook for 1-2 minutes, stirring until the sauce thickens enough to coat the back of a spoon. Remove from heat.
  10. Once the wings are cooked, transfer them to a large, clean bowl. Pour about two-thirds of the prepared sauce over the hot wings. Toss gently until every wing is fully coated.
  11. Return the glazed wings to the wire rack and bake for an additional 5 minutes to set the glaze and make it sticky.
  12. Serve immediately with any remaining sauce on the side for dipping.

Notes

  • Using a wire rack allows air to circulate around the wings, which helps the bottom side crisp up properly.
  • Do not skip the baking powder; it raises the pH level of the skin, promoting browning and crisping.
  • For extra stickiness, you can brush the wings with a second light coat of sauce during the final 5-minute bake.

Nutrition

Find it online: https://flavorzine.com/sticky-sweet-chili-chicken-wings-oven-baked/