There are some dishes that just signal the start of a relaxed evening, and for me, a big platter of sticky, glossy chicken wings is right at the top of that list. We’re not talking about just any wings, but these Sweet Chili Chicken Wings. They have a beautifully crisp skin, achieved in the oven (no deep-frying mess here!), which gets coated in a vibrant, tangy, and gently spicy sauce that clings to every single nook and cranny. The aroma alone—a mix of garlic, ginger, and caramelising sugar—is enough to get everyone gathered in the kitchen.

I’ve been making this for over 9 years, and it never disappoints. It’s the recipe I turn to for a Friday film night, for when friends come over to watch the football, or simply when I want something utterly satisfying without spending hours at the stove. The magic is in the double-cooking method: first, we bake the wings until they are golden and the skin is shatteringly crisp. Then, we toss them in a homemade sweet chili sauce that we’ve bubbled away on the hob. The result is a plate of sticky wings that are genuinely hard to stop eating.

This is a recipe for those who love bold flavours that are perfectly balanced. The sweetness from the honey is matched by the tang of rice vinegar, while the garlic and ginger provide a warming, aromatic backbone. It’s a dish that always gets compliments and one that feels a little bit special, even though it’s straightforward to pull together.

Recipe Overview

This recipe delivers incredibly crispy baked chicken wings coated in a homemade sticky, sweet, and tangy chili sauce. By using a specific baking technique, we get that desirable fried texture without the fuss of a deep fryer. I used to struggle with soggy oven-baked wings until I discovered the baking powder technique; it’s a complete game-changer for getting that perfect crunch. The sauce comes together in minutes while the wings are in the oven, making the whole process very efficient.

• Prep Time: 15 minutes
• Cook Time: 40-45 minutes
• Total Time: 55-60 minutes
• Servings: 4 people (as a main)
• Difficulty: Easy

Why You’ll Love This Sweet Chili Chicken Wings Recipe

• Genuine Flavour: The sauce is the star here. It’s a gorgeous blend of sweet honey, tangy rice vinegar, savoury soy sauce, and a gentle warmth from the chili flakes and fresh ginger. It’s not just one-note sweet; it’s a complex and deeply satisfying flavour.
• Ready in about an hour: From start to finish, you can have a platter of these glorious sticky wings on the table in around 60 minutes, with most of that time being hands-off while the oven does the work.
• Flexible Recipe: You can easily adjust the heat by adding more chili flakes or a dash of sriracha. Don’t have honey? Maple syrup works as a brilliant substitute. You can also use this sauce on chicken thighs or even salmon fillets.
• Great for Social Gatherings: This recipe is ideal for a casual get-together with mates, a family meal, or as part of a larger spread for a party. They are meant to be eaten with your hands, which always adds to the fun.
• Family Tested: My whole family adores these wings. The kids love the stickiness and sweetness, while the adults appreciate the balanced heat. It’s one of those rare dishes that everyone agrees on.

Sweet Chili Chicken Wings

⏱️ 15 min prep  •  🍳 45 min cook  •  👥 4 servings

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Ingredients You’ll Need

For the best results, try to get good quality, free-range chicken wings. For the sweet chili sauce, I find that a brand like Blue Dragon offers a good starting point, but we’re going to elevate it with fresh ingredients. The combination below creates a sauce that’s far better than anything you can buy in a bottle.

• For the Chicken Wings:
• 1.2kg chicken wings, separated into drumettes and flats, wingtips removed
• 1 tbsp vegetable oil
• 1 tsp baking powder (not bicarbonate of soda)
• 1 tsp sea salt
• ½ tsp freshly ground black pepper
• For the Sweet Chili Sauce:
• 120ml sweet chili sauce
• 60ml runny honey
• 60ml rice wine vinegar
• 50ml reduced-sodium soy sauce
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, finely grated
• 1 tsp sesame oil
• ½ tsp red chili flakes (or more, to taste)
• For the Garnish (Optional):
• 1 tbsp toasted sesame seeds
• 2 spring onions, finely sliced
• A handful of fresh coriander, chopped

Marcus’s Tip: Make sure your baking powder is aluminium-free. It helps to draw moisture out from the skin, which is the secret to getting them incredibly crisp in the oven. It’s a chemical reaction that makes a huge difference, as explained by food scientists at places like the Food Standards Agency who highlight the importance of pH in cooking.

How to Make Sweet Chili Chicken Wings

The process is simple: we bake the wings until crisp, prepare the sauce while they cook, and then combine everything at the end for that perfect glossy coating. Follow these steps for flawless results every time.

1. Preheat and Prepare: Preheat your oven to 200°C (180°C fan). Line a large baking tray with foil (for easy clean-up) and place an oven-safe wire rack on top. Lightly grease the rack with a little oil.
2. Dry the Wings: This is a crucial step! Pat the chicken wings thoroughly dry with kitchen paper. The drier the skin, the crispier they will become. Place the dried wings in a large mixing bowl.
3. Season the Wings: Drizzle the wings with vegetable oil. In a small bowl, mix together the baking powder, salt, and pepper. Sprinkle this mixture over the wings and toss well until every wing is evenly coated.
4. Bake the Wings: Arrange the wings in a single layer on the prepared wire rack, ensuring there is space between them. I find that leaving a little gap helps the hot air circulate for maximum crispiness. Bake for 20 minutes.
5. Flip and Continue Baking: After 20 minutes, remove the tray from the oven. Using tongs, carefully flip each wing over. Return to the oven and bake for another 20-25 minutes, or until the skin is golden brown and beautifully crisp.
6. Make the Sauce: While the wings are in their final baking stage, prepare the sauce. In a small saucepan, combine all the sauce ingredients: sweet chili sauce, honey, rice wine vinegar, soy sauce, minced garlic, grated ginger, sesame oil, and red chili flakes.
7. Simmer the Sauce: Place the saucepan over a medium heat. Bring the mixture to a gentle simmer, stirring occasionally. Let it bubble gently for 3-5 minutes, until it has thickened slightly and the garlic and ginger are aromatic. Remove from the heat.
8. Coat the Wings: Once the wings are cooked, remove them from the oven. Transfer the hot, crispy wings to a large, clean bowl. Pour the warm sweet chili sauce over them and toss gently until every wing is generously coated in the glossy sauce.
9. Garnish and Serve: Transfer the saucy wings to a serving platter. Garnish with a sprinkle of toasted sesame seeds, sliced spring onions, and fresh coriander. Serve immediately while hot and sticky.

Tips From My Kitchen

• Temperature Control: Don’t be tempted to lower the oven temperature. The high heat of 200°C is essential for rendering the fat from the chicken skin, which is what makes it so crisp.
• The Secret Step: I learned that patting the wings completely dry before seasoning is just as important as the baking powder. Moisture is the enemy of crispy skin, so be meticulous with this step.
• Make-Ahead: The sweet chili sauce can be made up to 3 days in advance. Just store it in an airtight jar in the refrigerator and gently reheat it on the hob before you’re ready to toss it with the freshly baked wings.
• Storage: Leftover wings can be stored in an airtight container in the fridge for up to 3 days. To reheat, place them on a baking tray in an oven preheated to 180°C for 10-15 minutes until heated through and the sauce is bubbling again.

Equipment You’ll Need

• Large baking tray
• Oven-safe wire rack
• Large mixing bowl
• Small saucepan
• Tongs
• Measuring cups and spoons

Common Mistakes to Avoid

• Overcrowding the pan: If you pile the wings on top of each other, they will steam instead of roast. This leads to soggy skin. Use two trays if necessary to ensure they are in a single, spaced-out layer.
• Wrong temperature: Baking at too low a temperature will result in rubbery, pale skin. Ensure your oven is fully preheated to 200°C before the wings go in.
• Saucing too early: Never add the sauce before baking. The sugars in the sauce will burn long before the chicken is cooked through. The wings must be fully cooked and crisp before they meet the sauce.

Delicious Variations to Try

Once you’ve mastered the basic recipe, it’s fun to experiment. The base of crispy wings and a sweet, sticky sauce is very adaptable.

• Extra Spicy Version: For those who like a serious kick, add 1-2 finely chopped bird’s eye chilies (seeds and all) to the sauce along with the garlic and ginger. A teaspoon of sriracha or gochujang paste also works wonders.
• Citrus Twist: Add the zest and juice of one lime to the sauce right at the end of simmering. It adds a lovely, bright acidity that cuts through the sweetness.
• Different Protein: This exact method works beautifully for chicken drumsticks or thighs (you’ll need to adjust the baking time to be a bit longer). The sauce is also fantastic on grilled prawns or baked salmon fillets. It’s a great base for our Easy Ground Beef Tacos Recipe if you want to switch things up.

What to Serve With Sweet Chili Chicken Wings

While these sticky wings are a fantastic meal on their own, a few simple sides can turn them into a full-blown feast.

• Asian-Style Slaw: A crunchy, fresh slaw made with shredded cabbage, carrots, and a light rice vinegar dressing provides a brilliant contrast to the rich, sticky wings.
• Steamed Jasmine Rice: Simple, fluffy rice is ideal for soaking up any extra sauce that drips onto the plate.
• Cooling Cucumber Salad: Thinly sliced cucumber marinated in a little sesame oil, rice vinegar, and a pinch of salt is refreshing and balances the gentle heat of the wings.
• Drink Pairing: A cold, crisp lager or an IPA cuts through the sweetness perfectly. For a wine option, an off-dry Riesling or a Sauvignon Blanc would be an excellent match.

Frequently Asked Questions

Sweet Chili Chicken Wings

Crispy baked chicken wings tossed in a sticky, sweet, and spicy chili sauce. A perfect crowd-pleasing appetizer or main course that's incredibly easy to make.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 685

Ingredients Method Notes

Ingredients

  

For the Chicken Wings

• 1.2 kg chicken wings separated into drumettes and flats, wingtips removed
• 1 tbsp vegetable oil
• 1 tsp baking powder not bicarbonate of soda
• 1 tsp sea salt
• ½ tsp freshly ground black pepper

For the Sweet Chili Sauce

• 120 ml sweet chili sauce
• 60 ml runny honey
• 60 ml rice wine vinegar
• 50 ml reduced-sodium soy sauce
• 4 cloves garlic minced
• 1 tbsp fresh ginger finely grated
• 1 tsp sesame oil
• ½ tsp red chili flakes or more, to taste

For the Garnish (Optional)

• 1 tbsp toasted sesame seeds
• 2 spring onions finely sliced
• A handful of fresh coriander chopped

Method

 

1. Preheat and Prepare: Preheat your oven to 200°C (180°C fan). Line a large baking tray with foil (for easy clean-up) and place an oven-safe wire rack on top. Lightly grease the rack with a little oil.
2. Dry the Wings: This is a crucial step! Pat the chicken wings thoroughly dry with kitchen paper. The drier the skin, the crispier they will become. Place the dried wings in a large mixing bowl.
3. Season the Wings: Drizzle the wings with vegetable oil. In a small bowl, mix together the baking powder, salt, and pepper. Sprinkle this mixture over the wings and toss well until every wing is evenly coated.
4. Bake the Wings: Arrange the wings in a single layer on the prepared wire rack, ensuring there is space between them. I find that leaving a little gap helps the hot air circulate for maximum crispiness. Bake for 20 minutes.
5. Flip and Continue Baking: After 20 minutes, remove the tray from the oven. Using tongs, carefully flip each wing over. Return to the oven and bake for another 20-25 minutes, or until the skin is golden brown and beautifully crisp.
6. Make the Sauce: While the wings are in their final baking stage, prepare the sauce. In a small saucepan, combine all the sauce ingredients: sweet chili sauce, honey, rice wine vinegar, soy sauce, minced garlic, grated ginger, sesame oil, and red chili flakes.
7. Simmer the Sauce: Place the saucepan over a medium heat. Bring the mixture to a gentle simmer, stirring occasionally. Let it bubble gently for 3-5 minutes, until it has thickened slightly and the garlic and ginger are aromatic. Remove from the heat.
8. Coat the Wings: Once the wings are cooked, remove them from the oven. Transfer the hot, crispy wings to a large, clean bowl. Pour the warm sweet chili sauce over them and toss gently until every wing is generously coated in the glossy sauce.
9. Garnish and Serve: Transfer the saucy wings to a serving platter. Garnish with a sprinkle of toasted sesame seeds, sliced spring onions, and fresh coriander. Serve immediately while hot and sticky.

Notes

For extra crispy wings, let the seasoned wings rest uncovered in the fridge on the wire rack for at least one hour before baking.

I really hope you give these Sweet Chili Chicken Wings a go. They are a firm favourite in my house and have become my go-to recipe for a delicious, low-effort, high-reward meal. After you’ve made them, why not treat yourself to some delicious Stuffed Cookies for dessert? Let me know how you get on in the comments below – I love hearing about your kitchen adventures! Happy cooking.
– Marcus