Sweet Chili Glazed Chicken Wings

Yields

4

Ready In:

60 minutes

Good For:

Appetizer or Snack

About this Recipe

Elevate your game day gathering with these Sweet Chili Glazed Chicken Wings. A perfect blend of sweetness and subtle heat, these irresistibly wings are baked to crispy perfection and then tossed in a luscious homemade sweet chili glaze.

Serve them hot alongside your favorite dipping sauce for an unforgettable appetizer that will have everyone coming back for seconds.

INGREDIENTS:

FOR THE CHICKEN WINGS

2 pounds Chicken Drumettes
1 cup Sweet Chili Sauce
2 Tablespoons Soy Sauce
1 Tablespoon Honey
2 cloves Garlic, minced
1 Tablespoon Fresh Ginger, grated (or 1 teaspoon Ginger Powder)
1 Tablespoon Rice Vinegar
1 teaspoon Sesame Oil
1/2 teaspoon Red Pepper Flakes (optional)
Green Onions or Cilantro, diced/chopped (for garnish)
Sesame Seeds (for garnish)

HOMEMADE SWEET CHILI SAUCE:

1 cup Water
1 cup Granulated Sugar
1/2 cup Rice Vinegar
1/4 cup Chili Flakes (adjust to taste)
2 Tablespoons Cornstarch
3 Tablespoons Water (for slurry)
1 Tablespoon Minced Garlic
1 Tablespoon Minced Ginger
1/2 teaspoon Salt
1 Tablespoon Soy Sauce (optional for additional depth)

TO PREPARE THE PANCAKES

Step 1

Preheat oven to 400ºF (200ºC) and line a baking sheet with aluminum foil.

Step 2

In a large bowl, combine the chicken wings with salt and pepper. Arrange them in a single layer on the prepared baking sheet.

Step 3

Bake the wings for 40-45 minutes, turning once, until crispy and golden brown.

Step 4

Meanwhile, in a sauce pan over medium heat, combine sweet chili sauce, soy sauce, honey, garlic, ginger, rice vinegar, sesame oil, and red pepper flakes. Simmer for 5-7 minutes, stirring occasionally, until thickened.

Step 5

Remove the baked wings from the oven and place them in a large bowl. Pour the sweet chili glaze over the wings and toss until evenly coated.

Step 6

Return the coated wings to the baking sheet and bake for an additional 5-10 minutes to caramelize the glaze.

STEP 7

Remove from the oven, garnish with sesame seeds and diced green onions or cilantro. Serve hot with your favorite dipping sauce.

FOR THE SWEET CHILI SAUCE

Step 1

In a medium saucepan, combine 1 cup of water, 1 cup of sugar, rice vinegar, chili flakes, minced garlic, minced ginger, and salt.

Step 2

Place the saucepan over medium heat and bring to a gentle boil. Stir occasionally, allowing the sugar to fully dissolve and the flavors to meld, about 5-7 minutes.

Step 3

Create the slurry – In a small bowl, mix 2 tablespoons of cornstarch with 3 tablespoons of water until smooth. This will be your thickening agent.

Step 4

Once the sauce reaches a boil, reduce the heat to low. Slowly add the cornstarch slurry to the saucepan while continuously stirring. Keep stirring until the sauce thickens to your desired consistency (about 2-3 minutes).

Step 5

If you’d like to enhance the flavor, stir in 1 tablespoon of soy sauce at this point.

Step 6

Remove the saucepan from heat and let the sauce cool. Once cooled, transfer the sweet chili sauce to a clean jar or airtight container. It can be stored in the refrigerator for up to 2 weeks.