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!
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! I like a little bit, but I don’t want the intense heat to over power the flavour of the other ingredients in the sauce. You can add more or less, depending on how you like it.
Other than the delicious sauce, which let’s face it, can make or break a good chicken wing, I love how this wing is prepared. It’s so easy, which makes it great to serve at a party or a small get together. It takes very little effort and very little time which leaves you with time to do other things that are more important. Like your nails or your hair! Ha!
I like to pile wings into a basket lined with parchment paper, but you can most certainly leave these right on the baking sheet. The parchment paper used in the baking process looks rather rustic and has a home style feel to it. Whatever you do, after you toss the wings in the sauce and place them back onto the baking sheet, do not discard the extra sauce.
Serve the sauce on the side, because there are wing-eaters who love to dip as well. As for me, take a basting brush and brush each wing with a coating of sauce before piling them into the basket. Because a good chicken wing is both moist and tender on the inside and dripping with sauce on the outside. Can I get an amen?
In a hurry? Save this recipe to your Pinterest board for later!
Click HERE!
Baked Thai Sweet Chili Chicken Wings
Ingredients
- 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
Instructions
- 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.
Nutrition
Are you making this recipe? Show me your version! Tag me on Instagram or Facebook!
@lordbyronskitchen | #lordbyronskitchen
All access to Lord Byron’s Kitchen! Never miss another recipe! Follow me on social media:
FACEBOOK | INSTAGRAM |PINTEREST
Brian Jones says
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 😉
byronethomas@gmail.com says
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.
Mahalia says
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.
Shana says
I followed the recipe as written but my sauce never thickened despite simmering for ages. I gave up eventually and added corn starch which finally thickened it. Any idea why my sauce never got thick or sticky? Sauce flavor was okay but needed more kick IMO and I also broiled them for a fee minutes.
byronethomas@gmail.com says
That’s unfortunate, Shana. The only thing I can think of is the amount of brown sugar. The brown sugar will certainly help to thicken the sauce. Did you pack the cup slightly? You could also cut back on the water by 1/4 cup or so.
Kathy says
My sauce also did not thicken. You mention chili sauce but I don’t see any chili sauce mentioned in your ingredients list. Could that be what’s missing?