Our sweet chili wings are sticky, sweet, and spicy, with a bit of crunch, thanks to a handful of chopped peanuts and sliced green onion sprinkled on top. They are easy, too. The sweet chili glaze only needs three ingredients! It’s no secret that we love our chicken wings. For more recipes like this, see our baked buffalo hot wings, BBQ chicken wings, or these Vietnamese wings made with fish sauce!
Key Ingredients
Chicken Wings: You can usually find them whole or already separated into drumsticks and wingettes. If you can only find whole chicken wings, hop over to our tutorial for separating a chicken wing. Thai Sweet Chili Sauce: This is the main ingredient of our glaze. It’s a delicious blend of sweet, spicy, and tangy flavors. I love Mae Ploy Sweet Chili Sauce, but feel free to use your favorite brand. Light Soy Sauce or Tamari: This adds a savory balance and seasons the sticky glaze. Chili Paste: Sambal Oelek is my go-to for its pure chili heat, but you can also use Sriracha or Gochujang. Just remember to adjust the amount to your desired level of spice. I also use Sambal Oelek in our spicy garlic ginger edamame. Peanuts and Green Onions (Optional): These add a lovely crunch to the finished wings. Toasted sesame seeds are also a great option! I use the same topping for our hoisin sticky ribs.
How to Make Sweet Chili Chicken Wings
These sweet and spicy Thai chili chicken wings are incredibly easy to make! You’ll whisk together Thai sweet chili sauce, soy sauce, and chili paste to create the sticky glaze. You can easily adjust the heat by adding more or less chili paste. Next, toss the wings with half of the glaze and arrange them on a baking sheet fitted with a rack. Baking the wings on a rack allows hot air to circulate, resulting in crispy skin. If you don’t have a rack, no worries! Just bake them directly on the sheet, and remember to flip and rotate them a few times during cooking. Once the wings are out of the oven, toss them with the remaining glaze and finish with a sprinkle of chopped peanuts and sliced green onions. These wings are so simple yet incredibly delicious! I love them. 3/4 cup (177ml) Thai sweet chili sauce, I use Mae Ploy Brand 2 teaspoons light soy sauce or tamari 1 to 3 teaspoons Sambal Oelek 1/4 cup chopped peanuts 2 green onions, trimmed and thinly sliced 2Whisk the Thai sweet chili sauce, soy sauce, and Sambal Oelek together, adjusting the chili paste according to how spicy you’d like the glaze. Transfer 1/2 cup of the glaze to another bowl to toss the baked wings later. 3Pat the wings dry, and then add them to the remaining glaze. Toss well, then spread out in one layer on the wire rack. 4Bake until cooked through and crispy, 35 to 45 minutes. 5Toss the baked chicken wings in the reserved glaze, pile them onto a plate, and sprinkle them with sliced green onions and chopped peanuts.
