Why You’ll Love This Recipe

It strikes the perfect balance of sweet, sour, and mildly spicy—no overwhelming heat.
You can make them in the oven, air fryer, or fry them, depending on what equipment you have.
They’re versatile: serve as an appetizer, party snack, or even a main when paired with rice or veggies.
The sauce is simple but flavorful and can be tweaked to your taste (more heat, less sugar, etc.).

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the wings

Chicken wings (split into drumettes and flats)
Salt
Black pepper
Garlic powder
Onion powder
Baking powder (optional, for extra crispness)
Olive oil or another neutral oil

For the sweet chili glaze

Thai sweet chili sauce
Soy sauce
Chili paste (e.g. sambal oelek, Sriracha, or a similar chili sauce)
Brown sugar or honey
Rice vinegar or another mild vinegar
Garlic, minced
(Optional) Ginger, grated
(Optional) Cornstarch + water (slurry for thickening)

Directions

Preheat & prepare wings
Preheat your oven (or air fryer) to the required temperature (see recipe card). Pat the wings dry with paper towels so the skin can crisp.
Season / coat the wings
In a bowl or zip-top bag, combine salt, pepper, garlic powder, onion powder, and baking powder (if using). Toss the wings so they are well coated. Lightly drizzle or spray oil over them and toss again.
Cook the wings
- Oven method: Arrange wings in a single layer (ideally on a wire rack over a baking sheet). Bake until crispy and cooked through, flipping halfway.
- Air fryer method: Place wings in a single layer, working in batches if needed. Air fry, flip midway, until crisp.
- Frying method: Heat oil in a deep pot to around 175-180 °C (350-360 °F). Fry wings in batches until golden and crisp.
Make the glaze
In a small saucepan over medium heat, combine sweet chili sauce, soy sauce, chili paste, brown sugar (or honey), garlic, vinegar, and optional ginger. Bring to a simmer. If desired, add the cornstarch slurry to thicken slightly. Stir until glossy.
Toss wings in glaze
When the wings are fully cooked, transfer them to a bowl, pour over the warm glaze, and toss until evenly coated.
Serve
Arrange the wings on a platter. Optionally garnish with chopped peanuts, sesame seeds, or thinly sliced green onions.

Servings and timing

Servings: Typically 4 people (depending on appetite and side dishes)
Prep time: ~10–15 minutes
Cook time: ~25–40 minutes (depending on method)
Total time: ~35–55 minutes

If your recipe doesn’t already include these, you can use the above as a guideline.

Variations

Extra spicy: Increase the amount of chili paste or add cayenne powder.
Milder: Use less chili paste or omit it entirely.
Garlic-heavy: Add an extra clove or two of garlic (or garlic powder).
Citrus note: Add a squeeze of lime or lemon juice to the glaze for brightness.
Herbal twist: Garnish with cilantro or fresh basil.
Sesame flavor: Add a dash of toasted sesame oil into the glaze.
Dry-rub version: Use the glaze only as a dipping sauce instead of coating the wings fully.
Lower-sugar: Use a sugar substitute or reduce the brown sugar/honey in the glaze.

Storage/Reheating

Storage: Store leftover wings in an airtight container in the refrigerator for up to 2–3 days.
Reheating:
• Oven: Preheat to ~190 °C (375 °F) and reheat on a baking sheet until warmed through (~8–10 min).
• Air fryer: Reheat at 180–200 °C for a few minutes until crisp.
• Microwave: Not ideal (wings lose crispness), but you can reheat briefly and then crisp under the broiler or in a hot pan.

FAQs

What cut of chicken is best for sweet chili wings?

Drumettes and flats are ideal—they cook evenly and have good surface area for crisping and glazing.

Can I make these wings gluten-free?

Yes—use gluten-free soy sauce (tamari) and ensure your sweet chili sauce is gluten-free (check the label).

Can I bake the wings instead of air frying?

Absolutely. Baking is a common method. Use a wire rack over a sheet pan to allow air circulation and flip halfway through for even crisping.

Should I toss the wings in sauce before or after cooking?

After cooking. Tossing beforehand can result in soggy wings because the glaze interferes with crisping.

Can I prepare the wings ahead of time?

Yes. You can season and prep them ahead and refrigerate (un-glazed). Bake/air fry just before serving, and then glaze.

Does the glaze get too thick or sticky?

If it becomes too thick, you can thin it slightly with a splash of water or vinegar. Also, adding the cornstarch slurry a little at a time helps control thickness.

Can I grill these wings?

Yes. Grill them over indirect heat first, then finish over direct heat to crisp, and brush with glaze at the end.

How do I adjust for large batches for a party?

Multiply the ingredients proportionally, but you may need to cook in multiple batches to preserve crispness.

Can I use boneless wings or chicken tenders?

You can, but the cooking time will be shorter. Watch carefully to avoid overcooking.

Is there a vegetarian alternative?

You could use cauliflower florets or tofu pieces instead of chicken, treat them similarly (coating, baking/frying, glazing). Texture will differ, but it can be delicious.

Conclusion

Sweet chili wings are a fun, flavorful dish that hits the sweet-spicy spot without overpowering heat. Whether you bake, fry, or air fry them, the sticky glaze elevates them into a crowd favorite. With a few tweaks—more spice, less sugar, a citrus note—you can make this recipe your own. Give it a try, and get ready for people to ask for the recipe!

Sweet Chili Wings

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Sweet Chili Wings are crispy, juicy chicken wings coated in a sticky, tangy glaze made from Thai sweet chili sauce, soy sauce, and garlic — perfectly balanced between sweet, spicy, and savory.

Author: Laura
Prep Time: 10–15 minutes
Cook Time: 25–40 minutes
Total Time: 35–55 minutes
Yield: 4 servings
Category: Appetizer
Method: Air Fryer or Oven
Cuisine: Asian-Inspired / Fusion
Diet: Halal

Instructions

Preheat oven or air fryer to 400°F (200°C). Pat the chicken wings dry thoroughly with paper towels to remove moisture.
In a large bowl, combine salt, pepper, garlic powder, onion powder, and baking powder. Toss wings in the seasoning, drizzle with olive oil, and coat evenly.
Air fryer: Place wings in a single layer and cook for 20–25 minutes, flipping halfway, until golden and crisp. Oven: Bake on a wire rack over a baking sheet for 35–40 minutes, flipping halfway.
While wings cook, prepare the glaze. In a small saucepan, combine sweet chili sauce, soy sauce, chili paste, brown sugar, vinegar, garlic, and optional ginger. Simmer 3–5 minutes until slightly thickened. If desired, stir in cornstarch slurry and cook 1–2 more minutes until glossy.
Once wings are done, place them in a bowl and pour the warm glaze over. Toss to coat evenly.
Serve immediately, garnished with sesame seeds, green onions, or chopped peanuts if desired.

Notes

Pat wings dry before seasoning — this helps them crisp up beautifully.
Use gluten-free soy sauce if needed for a gluten-free version.
Adjust heat by varying the chili paste amount — more for spicy, less for mild.
If sauce becomes too thick, thin with a little water or vinegar.
For boneless wings, reduce cook time by a few minutes.

Nutrition

Serving Size: 4–5 wings
Calories: 260
Sugar: 10g
Sodium: 520mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 0g
Protein: 20g
Cholesterol: 80mg