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Thai-Polynesian

Sweet Chili Chicken Wings

Crispy chicken wings tossed in sticky sweet Thai chili glaze

hot_biteEasyThai-Polynesian
Prep15 minCook50 minTotal65 minServes24Temphot
✓ dairy-free
⚠ Contains: 🫘 Soy, 🌱 Sesame
Recipe
Ingredients
  • 3 lbschicken wings(separated into flats and drums)
  • 1 tbspbaking powder
  • 1 tspsalt
  • 0.5 tspblack pepper
  • 1 cupsweet chili sauce(Thai style)
  • 2 tbspsoy sauce
  • 2 tbsphoney
  • 1 tbspfresh lime juice
  • 1 tspsesame oil
  • 2 clovesgarlic(minced)
  • 2 tbspsesame seeds(for garnish)
  • 2green onions(sliced, for garnish)
Make Ahead

Wings can be baked ahead and recrisped at 400°F for 10 minutes. Sauce can be made 1 week ahead. Toss together just before serving.

Instructions
  1. 1Pat wings completely dry with paper towels
  2. 2Toss with baking powder, salt, and pepper
  3. 3Arrange on wire rack over baking sheet
  4. 4Bake at 425°F for 45-50 minutes, flipping halfway, until very crispy
  5. 5Meanwhile, whisk sweet chili sauce, soy sauce, honey, lime juice, sesame oil, and garlic
  6. 6Warm sauce gently in saucepan
  7. 7Toss crispy wings in sauce
  8. 8Arrange on platter and garnish with sesame seeds and green onions
  9. 9Serve hot
Notes
Pro Tips

The baking powder is the secret to crispy baked wings - it raises the pH and helps browning. Dry wings thoroughly for maximum crispiness. The sauce clings better to hot, just-baked wings. For extra crunch, serve sauce on the side for dipping.

History & Origin

Sweet chili sauce originated in Thailand but became popular throughout Southeast Asia and in Polynesian-inspired American restaurants. The sticky-sweet heat profile fits perfectly with tiki culture's embrace of bold, tropical flavors.

Cocktail Pairings
Pairs Well With
mai-taibeersakerum-punch
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Thai-Polynesian◆Easy