Ingredients
Scale
For the Wings:
- 3 pounds chicken wings (about 24 wing pieces, drumettes and flats)
- 1½ tablespoons baking powder (aluminum-free preferred)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika (optional, for color)
For the Sweet Chili Sauce:
- ¾ cup sweet chili sauce (store-bought or homemade)
- 3 tablespoons honey
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons rice vinegar
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated (or ½ teaspoon ground ginger)
- ½ teaspoon red pepper flakes (adjust to taste)
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 tablespoon sesame oil (optional, for extra flavor)
For Garnish:
- 2 tablespoons sesame seeds (white or black)
- 3-4 green onions, sliced
- Fresh cilantro, chopped (optional)
Instructions
- Prep the Wings: Pat the chicken wings completely dry with paper towels – this is crucial for crispy skin! If time allows, place wings on a plate lined with paper towels and refrigerate uncovered for 30 minutes to 2 hours to dry out the skin further (this step is optional but highly recommended for maximum crispiness).
- Season the Wings: In a large bowl, combine baking powder, salt, black pepper, garlic powder, and paprika. Add the dried wings and toss thoroughly until every piece is evenly coated with the seasoning mixture. Make sure the baking powder is distributed evenly with no clumps.
- Prepare Baking Setup: Preheat your oven to 250°F (120°C). Line a large rimmed baking sheet with aluminum foil for easy cleanup. Place a wire cooling rack on top of the foil-lined sheet. Lightly spray the rack with cooking spray.
- Arrange Wings: Place the seasoned wings on the wire rack in a single layer, making sure they’re not touching or overlapping. Space them out as much as possible for maximum air circulation. This ensures all sides get crispy.
- Low and Slow Bake: Bake at 250°F for 30 minutes. This low-temperature phase renders out the fat and dries the skin without browning it yet.
- High Heat Crisp: After 30 minutes, increase the oven temperature to 425°F (220°C). Continue baking for 20-25 minutes, flipping the wings halfway through, until they’re golden brown, crispy, and the internal temperature reaches 165°F. The skin should be deeply golden and crackling crispy.
- Make the Sweet Chili Sauce: While the wings are in their final baking stage, prepare the sauce. In a small saucepan over medium heat, combine sweet chili sauce, honey, soy sauce, rice vinegar, minced garlic, grated ginger, and red pepper flakes. Stir well and bring to a gentle simmer.
- Thicken the Sauce: Once simmering, stir in the cornstarch slurry (cornstarch mixed with water). Continue cooking and stirring for 2-3 minutes until the sauce thickens noticeably and becomes glossy. It should coat the back of a spoon. Remove from heat and stir in sesame oil if using.
- Toss Wings in Sauce: Transfer the crispy baked wings to a large bowl. Pour about ¾ of the sweet chili sauce over the wings and toss gently but thoroughly using tongs or a large spoon, ensuring every wing is coated in that gorgeous sticky glaze.
- Garnish and Serve: Arrange the sauced wings on a serving platter. Drizzle with remaining sauce if desired. Sprinkle generously with sesame seeds and sliced green onions. Add fresh cilantro if using. Serve immediately while hot and crispy!
Notes
- Drying is Key: The drier the wings before baking, the crispier they’ll be. Don’t skip patting them dry!
- Wire Rack is Essential: This allows air circulation around all sides of the wings. Without it, the bottoms will be soggy.
- Baking Powder, Not Soda: Make sure you’re using baking powder, not baking soda. They’re different!
- Don’t Overcrowd: Wings need space between them. Use two baking sheets if necessary.
- Sauce Consistency: If sauce is too thick, thin with a tablespoon of water. Too thin? Simmer longer or add more cornstarch slurry.
- Sauce Separately: For crispier wings, serve sauce on the side for dipping instead of tossing.
- Air Fryer Option: Cook at 400°F for 25-30 minutes, shaking basket every 10 minutes.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 4-5 wing pieces
- Calories: 385
- Sugar: 14g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 115mg