Baked Thai Sweet Chili Chicken Wings

Course: Appetizer, Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6
Calories: 160
Author: Lord Byron's Kitchen
A Thai-inspired baked chicken wing recipe that takes wings to a whole new level.  Mildly spicy, dripping with homemade sweet chili sauce, and baked to perfection.  A perfect crowd pleasing appetizer!
Print Recipe


  • 12 whole chicken wings, parts separated, tips removed and discarded
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon dried red chili flakes, plus more for garnish
  • 8 cloves garlic, minced
  • 1 cup brown sugar
  • 1 cup water
  • 1/4 cup apple cider vinegar
  • 1/4 cup soy sauce
  • 2 tablespoon white wine vinegar
  • 2 stalks green onion, thinly sliced for garnish


  • Preheat oven to 350 degrees.
  • 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.
  • Sprinkle the wings with the salt and pepper.
  • Bake for 30 minutes.
  • In the meantime, place all ingredients into a sauce pan and whisk to combine. 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. I simmered the sauce for 15-20 minutes so that I ended up with a thick and sticky sauce. Use your own personal taste to decide.
  • Remove the wings from the oven and place them into a large mixing bowl. Pour the sauce over the wings and toss to coat.
  • Place the wings back onto the parchment-lined baking sheet and bake for 10 minutes.
  • Garnish with green onions and a sprinkling of dried chili flakes. Serve immediately.


Calories: 160kcal | Carbohydrates: 38g | Protein: 1g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 1mg | Sodium: 654mg | Potassium: 103mg | Fiber: 0g | Sugar: 35g | Vitamin A: 65IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 0.6mg