Sweet Chili Baked Chicken Wings
These Sweet Chili Baked Chicken Wings are crispy, juicy, and coated in an irresistible sweet, spicy, and savory chili sauce. The wings are first marinated in a flavorful sesame-soy mixture with garlic and ginger, then baked until golden before being tossed in a sticky homemade sweet chili sauce. Finished with sesame seeds, green onions, and fresh lime, these wings make an incredible appetizer, party snack, or easy weeknight dinner.
Why Everyone Loves This Recipe
- Sweet and spicy flavor: Honey balances the heat of sambal oelek and red pepper flakes for a delicious sweet-and-spicy coating.
- Baked instead of fried: The wings are baked on a wire rack, allowing excess moisture and fat to escape while the outside develops a delicious texture.
- Flavor-packed marinade: Soy sauce, sesame oil, garlic, ginger, and rice vinegar infuse the chicken with savory Asian-inspired flavor.
- Sticky caramelized sauce: A quick broil after saucing helps the coating become glossy, sticky, and lightly charred.
- Perfect for sharing: These wings are ideal for game days, parties, appetizers, cookouts, or casual family dinners.
Ingredients Overview
For the Sesame Soy Marinade
- Avocado or vegetable oil – Helps coat the chicken while adding richness and helping the wings brown during baking.
- Rice vinegar – Adds acidity that balances the rich oil and savory ingredients while helping brighten the marinade.
- Reduced-sodium soy sauce – Provides salty, savory umami flavor without making the marinade overly salty.
- Toasted sesame oil – Adds a rich nutty sesame aroma that pairs beautifully with garlic and ginger.
- Minced garlic – Provides bold savory flavor throughout the chicken.
- Fresh grated ginger – Adds warmth, freshness, and subtle spice.
- Chicken wings – The star of the recipe, providing juicy meat and plenty of crispy skin when baked properly.
For the Sweet Chili Sauce
- Sambal oelek – Creates the spicy chili base of the sauce while adding texture and bold pepper flavor.
- Rice vinegar – Provides acidity to balance the sweetness and heat.
- Honey – Adds natural sweetness and helps the sauce become sticky and caramelized.
- Reduced-sodium soy sauce – Adds savory depth and balances the sweet ingredients.
- Fish sauce – Optional fish sauce adds intense umami and extra depth to the sauce.
- Fresh lime juice – Adds bright acidity and fresh citrus flavor.
- Minced garlic – Adds another layer of savory garlic flavor.
- Grated ginger – Brings warmth and freshness to the sweet chili sauce.
- Toasted sesame oil – Adds a subtle nutty finish.
- Red pepper flakes – Increase the heat and add extra chili flavor.
- Cornstarch and cold water – Create a quick slurry that thickens the sauce into a glossy coating.
For Garnish
- Green onions – Add freshness, color, and a mild onion flavor.
- Fresh parsley – Provides a fresh herbal finish.
- Sesame seeds – Add nutty flavor and a little crunch.
- Lime wedges – Bring bright acidity that cuts through the rich, sticky sauce.
Variations
- Mild Sweet Chili Chicken Wings – Reduce the sambal oelek and red pepper flakes for a sweeter, less spicy version.
- Extra Spicy Chicken Wings – Add more sambal oelek, red pepper flakes, or a little chili garlic sauce for serious heat.
- Honey Garlic Chicken Wings – Increase the honey and garlic for a sweeter sauce with a stronger garlic flavor.
- Sticky Sesame Chicken Wings – Add extra toasted sesame oil and finish with a generous sprinkle of sesame seeds.
- Lime Chili Chicken Wings – Increase the fresh lime juice and finish the wings with additional lime zest for a brighter citrus flavor.
How to Make Sweet Chili Baked Chicken Wings
1. Marinate the Chicken Wings
Place the avocado or vegetable oil, rice vinegar, reduced-sodium soy sauce, toasted sesame oil, minced garlic, and grated ginger into a large baking dish or resealable plastic bag.
Whisk everything together until well combined.
Add the 3 pounds of chicken wings and turn them several times to coat them thoroughly with the marinade.
Cover the dish or seal the bag and refrigerate for 1–2 hours.
If possible, turn the wings halfway through the marinating time so the marinade is distributed evenly.
2. Prepare the Oven
Preheat your oven to 400°F.
Line a rimmed baking sheet with aluminum foil.
Place an oven-safe wire rack over the baking sheet and lightly spray it with nonstick cooking spray if desired.
The wire rack allows hot air to circulate around the wings and lets excess fat drip away while they bake.
3. Bake the Chicken Wings
Remove the wings from the marinade and arrange them in a single layer on the prepared wire rack.
Brush the wings lightly with some of the marinade.
Discard any remaining marinade.
Bake for approximately 40 minutes, turning the wings halfway through cooking.
The wings should be cooked through and beginning to develop a golden exterior.
4. Make the Sweet Chili Sauce
While the wings are baking, prepare the sauce.
Add the sambal oelek, rice vinegar, honey, soy sauce, fish sauce if using, lime juice, garlic, ginger, toasted sesame oil, and red pepper flakes to a medium saucepan.
Place the saucepan over medium heat and whisk the ingredients together.
Bring the mixture to a gentle simmer.
5. Thicken the Sauce
In a small bowl, whisk together the cold water and cornstarch until completely smooth.
Slowly pour the cornstarch slurry into the simmering sauce while whisking continuously.
Continue cooking and whisking until the sauce thickens slightly and becomes glossy.
Transfer approximately half of the sauce to a separate bowl.
This portion will be used for dipping.
Keep the remaining sauce in the saucepan for coating the wings.
6. Coat the Wings
Once the wings have finished baking, remove the baking sheet from the oven.
Change the oven setting to broil on high.
Using tongs, carefully pick up each baked wing and dunk it into the remaining sweet chili sauce.
Turn the wing so it is thoroughly coated on all sides.
Place the sauced wings back onto the wire rack.
7. Broil Until Sticky and Caramelized
Return the wings to the oven and broil for approximately 3–8 minutes.
Watch the wings carefully during this step.
The sauce should become sticky and caramelized, with a few lightly charred spots.
Because the sauce contains honey, it can go from beautifully caramelized to burnt quickly under the broiler.
8. Garnish and Serve
Remove the wings from the oven.
Serve immediately with the reserved sweet chili sauce for dipping.
Garnish with sliced green onions, minced parsley, sesame seeds, and fresh lime wedges if desired.
Serve hot and enjoy.
Pro Tips & Cooking Secrets
- Pat the wings dry first: Removing excess moisture from the chicken before marinating helps the skin brown better during baking.
- Use a wire rack: Elevating the wings above the baking sheet allows hot air to circulate around them and helps excess fat drain away.
- Don’t skip the broiling step: The short blast of high heat helps the sweet chili sauce become sticky, glossy, and lightly charred.
- Watch the wings closely under the broiler: Honey and other sweet ingredients caramelize quickly, so check the wings frequently to prevent the sauce from burning.
Serving Suggestions
- Serve with steamed jasmine rice to soak up the extra sweet chili sauce.
- Pair with a refreshing cucumber salad or crunchy Asian slaw for contrast.
- Add steamed broccoli or roasted vegetables for an easy complete meal.
- Serve as an appetizer with extra sweet chili dipping sauce, lime wedges, and sesame seeds.
How to Store Sweet Chili Baked Chicken Wings
Allow leftover wings to cool before transferring them to an airtight container.
Refrigerate Sweet Chili Baked Chicken Wings for up to 3–4 days.
Store any extra dipping sauce separately in the refrigerator.
For the best texture, reheat the wings in an air fryer or oven rather than the microwave. Heat until warmed through and the exterior has regained some crispness.
Avoid repeatedly reheating the wings, as this can make the meat dry and the coating overly soft.
Sweet Chili Baked Chicken Wings FAQs
Can I make these chicken wings less spicy?
Yes. Reduce the amount of sambal oelek and red pepper flakes to make the sauce milder. You can also increase the honey slightly to create a sweeter balance.
Can I make Sweet Chili Baked Chicken Wings without fish sauce?
Absolutely. Fish sauce is optional. The wings will still have plenty of flavor from the soy sauce, sesame oil, garlic, ginger, and chili paste.
Can I use chicken drumettes instead of whole wings?
Yes. Drumettes and wing sections work perfectly in this recipe. Just make sure the pieces are similar in size so they cook evenly.
How do I make baked chicken wings crispy?
Pat the wings dry before marinating, avoid overcrowding the wire rack, and bake them in a single layer. The final broiling step also helps develop a more caramelized exterior.
Can I use regular soy sauce?
Yes, but reduced-sodium soy sauce is recommended because the marinade, sauce, and fish sauce already contribute plenty of salt.
Can I prepare the wings ahead of time?
Yes. The wings can be marinated up to several hours ahead. For the best texture, bake and sauce them closer to serving time.
Can I use a different sweetener instead of honey?
Honey works particularly well because it creates a sticky glaze. Maple syrup can be used as an alternative, although it will slightly change the flavor.
What is sambal oelek?
Sambal oelek is a chunky chili paste made primarily from fresh red chili peppers. It provides both heat and fresh chili flavor and is commonly used in Southeast Asian-inspired sauces.
Can I make these wings in an air fryer?
Yes. Air frying can produce excellent results. Cook the wings in a single layer according to your air fryer’s recommended temperature and timing, then toss them with the sauce and briefly return them to the air fryer to help the glaze set.
Can I freeze Sweet Chili Baked Chicken Wings?
Yes. Freeze cooked wings in an airtight freezer-safe container for up to a few months. For the best texture, freeze the wings separately from the sauce when possible.
How do I reheat chicken wings without making them soggy?
Reheat them in an air fryer or hot oven rather than the microwave. This helps the exterior become crisp again while keeping the inside juicy.
Can I make the sweet chili sauce ahead of time?
Yes. The sauce can be prepared ahead and refrigerated in an airtight container. Gently warm it before tossing it with the wings.
How long do Sweet Chili Baked Chicken Wings last?
Store cooked wings in the refrigerator for up to 3–4 days. Keep leftover sauce refrigerated separately when possible.
Sweet Chili Baked Chicken Wings
Equipment
- baking dish or re-sealable plastic bag
- rimmed baking sheet
- oven-safe wire rack
- medium saucepan
- small bowl
- bowl For dipping sauce
- whisk
- tongs
- aluminum foil
Ingredients
- 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
- 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
- sliced green onion, minced parsley, sesame seeds, and lime wedges
Instructions
- 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.
- 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.
- 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.
- 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 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.
