Sweet Chili Baked Chicken Wings
These sweet chili baked chicken wings are marinated in a sesame soy mixture, baked until tender, coated in a homemade sweet chili sauce, and broiled until sticky and lightly charred.
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.
Notes
This recipe makes 3 pounds of wings and is estimated to serve approximately 6. Adjust the honey and red pepper flakes to taste. Keep a close eye on the wings while broiling because the sauce can go from caramelized to burnt quickly. Fish sauce is optional.