Description
Crispy oven-baked chicken wings coated in a sticky sweet chili sauce, infused with garlic and ginger.
Ingredients
- 2 pounds chicken wings (split into flats and drumettes, or use whole wings)
- 1 cup sweet chili sauce (store-bought or homemade)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon garlic, minced (about 2–3 cloves)
- 1 tablespoon ginger, minced (or 1 teaspoon ground if needed)
- Salt and pepper, to taste
- Green onions, sliced, for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
- In a medium bowl, whisk together sweet chili sauce, soy sauce, minced garlic, and minced ginger until smooth.
- Pat the wings dry with paper towels and season lightly with salt and pepper.
- Toss the wings in the sauce mixture until evenly coated. Reserve 2–3 tablespoons of sauce if you prefer more glaze.
- Arrange the wings in a single layer on the prepared baking sheet.
- Bake for 25–30 minutes, flipping the wings halfway through. Ensure they reach an internal temperature of 165°F (74°C).
- Toss the wings in any reserved sauce or brush with extra sauce before serving.
- Garnish with sliced green onions and serve immediately.
Notes
For lower sodium, use reduced-sodium soy sauce or tamari. You can refrigerate the wings in an airtight container for up to 3–4 days, or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Asian