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A few months ago, I read a recipe for a sweet chili sauce written by my talented blogger friend, Brian.  (He blogs about his life in Hungary, and you simply must visit his blog to fully understand my infatuation with him and his wife.  They are living the dream!)  His ‘Forget Ketchup Break Out The Sweet Chili Sauce’ was just what I needed to make these wings extra special.


When I made the decision to incorporate non-vegetarian recipes into my blogging life, Brian’s blog, Krumpli, was a huge inspiration.  You really need to check out his Warm Roasted Radish and Duck Salad – it makes me drool just to think about it!  The same goes for the chili sauce I’m using in this recipe.  Although I did make a few slight alterations – mostly because I was too lazy to search out mirin, and I didn’t have any fresh chilies on hand, I tried to stay true to his original recipe.


Lastly, I did lower the heat level by using less dried chili flakes in my sauce.  I’m a wimp when it comes to using too much heat!  Let’s get to the recipe and please take some time to visit Brian and show him some Pretty Practical Pantry love.  Cheers!





Baked Thai Sweet Chili Chicken Wings
Prep time
Cook time
Total time
  • 24 chicken wings, separated, tips removed and discarded
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 heaping teaspoon dried chili flakes
  • 8 cloves garlic, minced
  • 1 cup brown sugar
  • 1 cup water
  • ¼ cup apple cider vinegar
  • ¼ cup soy sauce
  • 2 tablespoon white wine vinegar
  • Sliced green onions for garnish
  1. Preheat oven to 350 degrees.
  2. Prepare a baking sheet by lining it with parchment paper. Place the wings on the baking sheet, spreading them out evenly and avoiding any overlapping.
  3. Sprinkle the wings with the salt and pepper.
  4. Bake for 20 minutes. Remove from oven, turn each wing over and bake for another 10 minutes.
  5. In the meantime, place all ingredients into a sauce pan and bring to a slight boil. Once the sauce begins to simmer, it will thicken slightly. You can make the sauce as thick as you want by continuing to simmer, however, for the wings, I simmered the sauce for five to six minutes only. I wanted a sticky sauce, but not something too thick. Use your own personal taste to decide. Once the desired consistency is achieved, set aside to cool.
  6. Remove the wings from the oven and place them into a large mixing bowl. Pour the sauce over the wings and toss to coat. Serve immediately.
I used apple cider vinegar rather than mirin. If you have mirin on hand, use ¼ cup and omit the apple cider vinegar.

Baked Thai Sweet Chili Chicken Wings

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This Post Has 3 Comments

  1. So glad you made chili sauce and for being so nice, I’m really not used to it 😉 The first time I made chili sauce I used the same weight of dried chili as I was meant to for fresh, let’s call it a senior moment… Needless to say the sauce was confiscated by NATO for being a weapon of mass destruction 😉

    1. Hahaha – that sounds like a buffalo wing sauce that I made recently. I had to wrap my head in a towel to keep the sweat off my plate.

  2. I am about to try your recipe for the first time will post the result about the taste and my guest opinion, thanks for something different.

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