Description
Crispy baked chicken wings tossed in a sweet, spicy, and garlicky glaze that’s utterly addictive. These restaurant-quality wings are perfect for parties, game day, or any time you’re craving something seriously delicious!
Ingredients
Scale
For the Wings:
- 2 lbs chicken wings (about 24 wingettes and drumettes)
- 1 tablespoon baking powder (aluminum-free)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
For the Sweet Chili Garlic Sauce:
- ⅔ cup Thai sweet chili sauce
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 4 cloves garlic, minced
- 2 tablespoons unsalted butter
- ½ teaspoon red pepper flakes (optional, for extra heat)
For Garnish:
- 2 tablespoons sliced green onions
- 1 tablespoon sesame seeds
- Fresh cilantro leaves (optional)
Instructions
- Prep the wings: Remove wings from packaging and pat them completely dry with paper towels – this is crucial for crispy skin! Place wings in a large bowl.
- Season the wings: In a small bowl, mix together baking powder, salt, pepper, and garlic powder. Sprinkle this mixture over the wings and toss thoroughly to coat every wing evenly. The wings should look lightly powdered.
- Set up your baking sheet: Line a large baking sheet with aluminum foil, then place a wire cooling rack on top. Spray the rack with non-stick cooking spray or brush lightly with oil.
- Arrange wings: Place wings on the rack in a single layer with space between each piece. Don’t overcrowd – air circulation is key to crispiness! Refrigerate uncovered for 30 minutes if you have time (this dries the skin further), or proceed to baking.
- Bake the wings: Preheat oven to 425°F (220°C). Bake wings for 30 minutes, then carefully flip each wing using tongs. Continue baking for an additional 15-20 minutes until wings are deeply golden brown, crispy, and cooked through (internal temperature of 165°F). The skin should be crackling crispy!
- Make the sauce: While wings are baking, prepare your sauce. In a small saucepan over medium heat, melt the butter. Add minced garlic and sauté for about 1 minute until fragrant but not browned. Add sweet chili sauce, soy sauce, honey, rice vinegar, sesame oil, and red pepper flakes if using. Whisk everything together and bring to a gentle simmer. Let it simmer for 3-4 minutes, stirring occasionally, until the sauce thickens slightly and becomes glossy. Remove from heat.
- Sauce the wings: Once wings are done baking, transfer them to a large clean bowl. Pour about ¾ of the sauce over the hot wings and toss gently with tongs to coat every wing completely. Let them sit for 2-3 minutes to absorb the sauce.
- Serve: Transfer sauced wings to a serving platter. Drizzle with remaining sauce if desired. Garnish with sliced green onions, sesame seeds, and fresh cilantro. Serve immediately while hot and crispy!
Notes
- For extra crispy wings: After coating with baking powder, refrigerate wings uncovered for 1 hour or up to overnight. This dries out the skin even more for maximum crispiness.
- Don’t skip the wire rack: Baking wings directly on the pan creates steam and soggy bottoms. The rack allows air to circulate completely around each wing.
- Gluten-free option: Use tamari instead of soy sauce and verify your sweet chili sauce is gluten-free (most are).
- Spice level: Control the heat by adjusting or omitting red pepper flakes. For more heat, add sriracha to the sauce.
- Air fryer method: Cook at 400°F for 25-30 minutes, flipping halfway, then toss in sauce.
- Make it a meal: Double the sauce recipe if you want extra for drizzling or dipping!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Appetizer, Main Course
- Method: Baking
- Cuisine: Asian-American Fusion
Nutrition
- Serving Size: 6 wings
- Calories: 385
- Sugar: 18g
- Sodium: 890mg
- Fat: 21g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 26g
- Cholesterol: 115mg