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Oven-Fried Sweet Chili Chicken Wings

Oven-Fried Sweet Chili Chicken Wings

No more dull, one-note wings! These easy, Thai-inspired sweet chili wings build layers of sweet and spicy, tangy and garlicky flavors, with just a couple ingredients.

By Milk StreetFebruary 1, 2024

  • Makes
    2 to 4 servings
  • Cook Time
    35 minutes
  • Rating

These simple chicken wings are fried in the oven, avoiding the hassle and mess of deep-frying on the stovetop; for an air fryer version, see the recipe below. Lightly coating the wings with oil, then tossing them with cornstarch before cooking helps produce crispness without greasiness. Thai sweet chili sauce, sold in bottles, is sweet and spicy, as its name suggests, but it’s also tangy and garlicky. We use it as a sauce base for tossing the wings after cooking. The chili heat varies by brand, so if you’re seeking a bolder blast than what yours offers, stir some red pepper flakes or cayenne into the sauce.

Tip

Don’t allow the wings to cool before tossing them with the sauce. Add them while hot so they readily absorb the flavorings without losing their crispness.

Ingredients
  • 1½

    pounds chicken drumettes, flats (wingettes) or a combination, patted dry

  • 2

    teaspoons soy sauce, divided

  • 1

    teaspoon extra-virgin olive oil

  • 2

    tablespoons cornstarch

  • Ground black pepper

  • ¼

    cup Thai sweet chili sauce (see headnote)

  • 1

    tablespoon unseasoned rice vinegar

  • Thinly sliced scallions, to serve

  • Toasted sesame seeds, to serve

Step 1

Heat the oven to 450°F with a rack in the middle position. Line a rimmed baking sheet with foil and mist it with cooking spray. In a medium bowl, toss the chicken with 1 teaspoon soy sauce and the oil until well coated. Sprinkle the cornstarch and ¼ teaspoon pepper over the wings; using a silicone spatula, toss until evenly coated.

Step 2

Distribute the wings, with the thicker skin side facing up, in an even layer on the prepared baking sheet. Bake until browned and crisped, about 25 minutes.

Step 3

Meanwhile, wash and dry the bowl, then in it, stir together the sweet chili sauce, vinegar, the remaining 1 teaspoon soy sauce and ¼ teaspoon pepper. When the wings are done, use tongs to immediately transfer them to the bowl. Toss until well coated and the wings have absorbed all of the sauce mixture. Transfer to a platter, then sprinkle with scallions and sesame seeds. Serve warm.

Step 4

Air Fryer Sweet Chili Chicken Wings: Heat the air fryer to 400°F. Follow the recipe to season and toss the wings with cornstarch and pepper. Carefully remove the fryer basket from the air fryer and mist it with cooking spray. Using tongs, place the wings in the basket in a single layer, with the thicker skin side facing up; leave as much room as possible between them. Slide the basket back into the unit and air-fry until the wings are browned and crisped, about 16 minutes. Meanwhile, make the sauce as directed. When the wings are done, sauce and serve them as directed.

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