Sweet and Spicy Chicken Wings with Sticky Chili Glaze

Sweet and Spicy Chicken Wings

These unbreaded chicken wings bake until the skin browns, then get a short finish with a sticky sweet-chili glaze. Sweet Thai chili sauce, Sriracha, honey, soy sauce, and garlic give the wings a glossy orange-red coating; sliced green onions add a fresh finish.

Keeping the sugary glaze off the wings for most of the bake lets the skin brown without scorching the sauce. A wire rack and a little space between the pieces help, too.

Ingredients for Sweet and Spicy Chicken Wings

Makes 4 appetizer servings. Prep time: 15 minutes. Cook time: about 40–48 minutes.

• 2 pounds split, bone-in chicken wings, flats and drumettes (about 900g)
• 1 tablespoon neutral oil
• 1/2 teaspoon kosher salt
• 1/2 cup sweet Thai chili sauce (about 140g)
• 1 tablespoon Sriracha
• 1 tablespoon honey
• 1 tablespoon soy sauce
• 2 garlic cloves, finely minced
• 2 green onions, thinly sliced

Optional: Add 1 teaspoon rice vinegar if the sweet chili sauce tastes especially sweet, or 1–2 teaspoons more Sriracha for extra heat.

How to Bake Sweet and Spicy Chicken Wings

1. Prepare the pan: Set an oven rack in the middle position and preheat to 425°F (220°C). Line a rimmed baking sheet with foil, place an oven-safe wire rack inside it, and lightly grease the rack.
2. Season the wings: Pat the wings thoroughly dry, then toss with the oil and salt. Arrange them on the rack in a single layer with space between pieces. Use a second pan if they do not fit without crowding.
3. Bake and turn: Bake uncovered for about 35–40 minutes, turning each wing after about 20 minutes. Check for browning after 30 minutes and begin checking the thickest pieces with a thermometer around 35 minutes. Let the skin brown before adding the glaze.
4. Thicken the glaze: While the wings bake, combine the sweet chili sauce, Sriracha, honey, soy sauce, and garlic in a small saucepan. Stir over medium-low heat and simmer gently for 3–5 minutes, until glossy and thick enough to coat a spoon. If you want extra glaze for serving, transfer some to a clean dish before a brush touches the wings.
5. Glaze and finish: Brush the browned wings generously with glaze. Bake for another 5–8 minutes, until the coating clings in a shiny layer. Check that the thickest pieces reach at least 165°F (75°C) without the thermometer touching bone; continue baking if needed. For darker edges, optionally broil for 1–2 minutes, watching continuously so the glaze does not burn.
6. Rest and serve: Let the wings rest for about 5 minutes. Pile them in a shallow bowl, scatter the green onions over the top, and serve with any clean reserved glaze.

Getting Browned Wings Without Burning the Glaze

If the wings still look pale near the end of the initial bake, give them more time before brushing on the sauce. Wet skin and crowded pans slow browning. Whole or unusually large wings may also take longer than split wings, so check their temperature rather than relying on the clock alone.

The glaze should coat a spoon before it goes on the wings. If it slides off easily, simmer it a little longer. The optional broil can deepen the edges quickly, but the honey and sweet chili sauce can scorch just as fast.

How to Adjust the Heat

Sweet chili sauces vary in both sweetness and heat. Taste the glaze before it touches the chicken, then add Sriracha a teaspoon at a time for more heat. For milder wings, use just 1 teaspoon Sriracha; the sweet chili sauce may still have some heat.

For a different sweet-hot glaze, try these hot honey chicken wings. For a savory-sweet option without this chile profile, see the teriyaki chicken wings.

How to Store and Reheat the Wings

Refrigerate leftover cooked wings promptly in an airtight container and use within 3–4 days. Reheat on a baking sheet at 350°F (175°C) until hot throughout, beginning to check after 5–7 minutes and allowing longer if needed. The skin will be less crisp after storage.

If making the wings ahead, keep any clean extra glaze separate when practical. Reheat the wings, then coat them with the reserved glaze before serving.

Nutrition

Approximate per appetizer serving, based on 4 servings: 410 calories, 25g protein, 24g fat, and 25g carbohydrates. Approximate per 100g of edible wings and glaze, excluding bones: 255 calories, 16g protein, 15g fat, and 16g carbohydrates. Values vary with wing size, the amount of glaze eaten, and the brand of sweet chili sauce.