Sweet Chili Wings
A crispy chicken wing coated with a sweet and spicy, sticky sauce is the ultimate appetizer for game day. Try these baked sweet chili wings this football season for a fun and delicious chicken wing recipe.
Servings: 2
Ingredients
- 2 pounds wings
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ½ cup sweet chili sauce
- 2 cloves garlic, minced
- 1 tablespoon apple cider vinegar
- 1 teaspoon hot sauce
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 1 teaspoon lime zest
- 2 teaspoons lime juice
- 2 teaspoons cornstarch
- 1 tablespoon cold water
Instructions
- Preheat oven to 400 degrees Fahrenheit. Fit a wire rack inside a rimmed baking tray.
- Line the wings on the baking tray in a single layer. Brush with olive oil and sprinkle with salt and pepper.
- Bake the wings for 20 minutes, remove from oven and use kitchen tongs to flip the wing to the other side. Return the wings to the oven to cook an additional 20 minutes.
- While the wings are cooking, prepare the chili sauce in a saucepan. Add all ingredients except cornstarch and water to a saucepan. Stir to combine and bring to a simmer.
- In a separate bowl mix together the water and cornstarch until cornstarch is dissolved. Pour into the sauce and stir until the sauce thickens. Remove from heat.
- After the wings have cooked for the second 20 minute interval, remove from oven and coat with the sauce. Return the wings to the oven for the final 15 minutes of cooking.
- Remove wings from oven, and check with a meat thermometer that the wings are at least at 165 degrees. Crispier wings will reach 190-200 degrees. Plate wings and garnish with lime wedges and serve with any extra sauce.
Notes
Store leftover chicken wings in an airtight container in the refrigerator for 3-4 days.
To reheat wings in the oven, allow the wings to come up to room temperature while the oven is preheating to 400 degrees Fahrenheit. Bake in oven for 15 minutes.