Crispy Baked Chicken Wings with Thai Sweet Chili Glaze

Crispy Baked Chicken Wings with Thai Sweet Chili Glaze evoke the tantalizing aromas of a bustling street market, where the promise of bold flavors beckons. These wings take just under an hour to prepare and cook, achieving a crunchy exterior paired with a deliciously sticky glaze that makes them irresistible.

This recipe is perfect for gatherings, game day, or whenever you’re in the mood for a savory treat. You can also marinate the wings in advance and store them in the fridge for up to a day for easy preparation.

Why You’ll Love This Recipe

• Enjoy perfectly crispy wings without frying.
• The Thai sweet chili glaze balances sweetness with a hint of heat.
• Baking powder ensures a crunchy texture that won’t disappoint.
• Quick to prepare, ready in under an hour.

What You’ll Need

Gather these ingredients and get ready to savor some incredible wings!

For the Wings

• 2.5 lbs chicken wings, split into flats and drumettes, tips removed
• 1 tablespoon baking powder, aluminum-free
• 1 teaspoon kosher salt
• 1 teaspoon garlic powder
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika
• Nonstick cooking spray or neutral oil, like avocado or canola

For the Sweet Chili Glaze

• ½ cup Thai sweet chili sauce, store-bought or homemade
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey, for extra stickiness (optional)
• 1 teaspoon grated fresh ginger
• 2 cloves garlic, minced
• 1 teaspoon sriracha or chili garlic paste, for extra heat (optional)
• Juice of ½ lime

For Garnishing

• Chopped cilantro
• Thinly sliced green onions
• Sesame seeds
• Extra lime wedges for serving

Honey can be swapped for maple syrup if desired.

Substitutions & Swaps

• Baking powder: corn starch for gluten-free
• Thai sweet chili sauce: homemade or other sweet sauce
• Soy sauce: tamari for gluten-free
• Sriracha: hot sauce or red pepper flakes

How to Make It

Follow these simple steps to create delicious wings!

Prep the Wings

Preheat the oven to 425°F (220°C) and line a large baking sheet with foil. Pat the chicken wings dry with paper towels, which will help them crisp up during baking. In a large bowl, toss the wings with baking powder, salt, garlic powder, black pepper, and smoked paprika until evenly coated.

Bake for Maximum Crisp

Arrange the seasoned wings in a single layer on the prepared baking sheet and lightly spray them with nonstick cooking spray or brush with oil. Bake in the preheated oven for 40-45 minutes, flipping halfway through, until the wings are golden brown and crispy.

Make the Sweet Chili Glaze

In a small saucepan over medium heat, combine the Thai sweet chili sauce, soy sauce, rice vinegar, honey (if using), grated ginger, minced garlic, sriracha (if using), and lime juice. Bring the mixture to a simmer, then reduce the heat to low and let it cook for 5-7 minutes until slightly thickened.

Glaze the Wings

Remove the wings from the oven and transfer them to a large bowl. Pour the warm sweet chili glaze over the wings and toss until they are evenly coated with the sauce.

Garnish and Serve

Plate the glazed wings and sprinkle with chopped cilantro, sliced green onions, and sesame seeds. Serve with extra lime wedges on the side for an added zesty touch.

How to Store It

Fridge: store in an airtight container for up to 3 days.
Freezer: yes, for up to 2 months.
Reheat: microwave or bake at 375°F (190°C) for 10-15 minutes until warmed through.

Tips for Best Results

• Ensure wings are thoroughly dried for maximum crispiness.
• Don’t overcrowd the baking sheet to allow even cooking.
• Adjust the level of sriracha to suit your heat preference.
• Broil the wings for an additional 2-3 minutes for extra crispiness.

Serving Suggestions

• Serve with a side of fresh veggies and dips.
• Pair with cold beverages for game day festivities.
• Enjoy as an appetizer at your next party.