Sticky Sweet Chili Chicken Wings | Game Day
There are some recipes that just stick with you, becoming part of your family’s story. For us, it’s these Sticky Sweet Chili Chicken Wings. They manage to be everything at once: gloriously messy, deeply satisfying, and so full of flavour that you find yourself thinking about them days later. The magic is in the sauce—a perfect harmony of sweet, spicy, and tangy that clings to the crispy chicken skin in the most wonderful way. This is my go-to recipe when I need something that feels like a treat but comes together without a lot of fuss.
Forget takeaway versions that are often too sweet or lacking that fresh, zesty kick. When you make these sweet chili wings at home, you control the balance. We use fresh ginger, garlic, and a squeeze of lime to elevate a simple bottle of sweet chili sauce into something truly special. The sauce reduces to a thick, glistening glaze that caramelises on the hot wings, creating a sticky coating that’s simply irresistible.
This recipe is ideal for a casual Friday night in, a starter for a dinner with friends, or when you need a fantastic appetizer for watching the match. Honestly, any excuse is a good one. Everyone seems to love these wings, from my spice-loving husband to my slightly more cautious kids who are always convinced to have “just one more.”
Recipe Overview
These sticky sweet chili chicken wings are baked until the skin is perfectly crisp, then tossed in a vibrant, homemade sweet chili glaze. The flavour is a delightful blend of gentle heat from the chili, sweetness from honey, savoury depth from soy sauce, and a bright, tangy finish from fresh lime. I’ve tested this recipe countless times, and I find that baking the wings on a wire rack is the key to getting that all-over crispness before they meet the sauce.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Servings: 4 people as a main, 6 as an appetizer
- Difficulty: Easy
Why You’ll Love This Sticky Sweet Chili Chicken Wings Recipe
- Genuinely Layered Flavour: We go beyond just a bottle of sauce. The fresh ginger and garlic provide a warm, aromatic base, while the rice vinegar and lime juice cut through the sweetness, creating a balanced and addictive glaze.
- Ready in Under an Hour: From start to finish, you can have these spectacular chicken wings on the table in about 55 minutes, making them brilliant for a weeknight dinner or an impromptu gathering.
- A Truly Flexible Recipe: You can easily dial the heat up or down. Add a dash of sriracha for more fire, or use a milder sweet chili sauce for sensitive palates. You can also swap the honey for brown sugar or maple syrup.
- Great for Social Gatherings: These are a fantastic appetizer for sharing. Serve them on a big platter with plenty of napkins and watch them disappear. They also work wonderfully as part of a larger buffet-style meal, perhaps alongside our Bacon Brown Sugar Chicken Tenders for a real feast.
- Family Tested and Approved: I make these at least once a month, and they’re always met with cheers. Even my pickiest eater can’t resist that sticky, sweet, and savoury combination.
Ingredients You’ll Need
For the best results, start with good quality ingredients. I prefer using air-chilled chicken wings as they tend to have less moisture, which helps the skin get extra crispy. For the sweet chili sauce, I often reach for Blue Dragon as it has a great balance of sweet and heat right out of the bottle.
- 1.2kg chicken wings, separated into drumettes and flats
- 1 tbsp cornflour
- 1 tsp sea salt
- ½ tsp black pepper
- 1 tbsp vegetable or rapeseed oil
- For the Sticky Sweet Chili Sauce:
- 150ml sweet chili sauce
- 60ml reduced-sodium soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 3 cloves garlic, finely minced
- 1 tbsp fresh ginger, grated
- 1 tsp sesame oil
- Juice of 1 lime
- For the Garnish (Optional):
- 1 tbsp toasted sesame seeds
- 2 spring onions, finely sliced
- 1 red chili, thinly sliced
Sophia’s Tip: The absolute key to crispy baked wings is making sure they are bone dry. After rinsing, I pat them thoroughly with paper towels until there’s no visible moisture. This simple step makes a world of difference.
How to Make Sticky Sweet Chili Chicken Wings
The process is straightforward: we bake the wings until golden and crisp, prepare the luscious sauce while they cook, and then unite them in a final, sticky embrace. It’s a method that guarantees a perfect result every time.
- Preheat and Prep the Wings: Preheat your oven to 200°C (180°C fan). Line a large baking tray with foil (for easy clean-up!) and place a wire rack on top. In a large bowl, toss the completely dry chicken wings with the cornflour, salt, and pepper until they are lightly and evenly coated.
- Arrange and Bake: Drizzle the wings with the vegetable oil and toss again to coat. Arrange the wings in a single layer on the wire rack, ensuring they aren’t touching. This allows the hot air to circulate, crisping them all over. Bake for 35-40 minutes, flipping them halfway through, until they are golden brown and cooked through.
- Start the Sauce: While the wings are baking, you can get started on the glorious sauce. Place a small saucepan over a medium heat. Add the minced garlic and grated ginger and cook for about 1 minute until fragrant—be careful not to let them burn.
- Combine Sauce Ingredients: Pour in the sweet chili sauce, soy sauce, honey, and rice vinegar. Whisk everything together until well combined.
- Simmer and Thicken: Bring the sauce to a gentle simmer and let it bubble away for 4-5 minutes, stirring occasionally. It will thicken slightly to a glaze-like consistency. What works best for me is watching for the bubbles to become larger and slower; that’s when you know it’s ready.
- Finish the Sauce: Remove the saucepan from the heat. Stir in the sesame oil and the fresh lime juice. This final addition of lime brightens up all the flavours beautifully.
- Coat the Wings: Once the wings are cooked and crispy, remove them from the oven. Transfer the hot wings to a large, clean mixing bowl. Pour the warm sweet chili sauce all over them.
- Toss and Serve: Using tongs, gently toss the wings until every single one is coated in the sticky, glossy sauce. Transfer them to a serving platter, garnish with toasted sesame seeds, sliced spring onions, and a few slices of fresh red chili if you like. Serve immediately while they’re hot and at their absolute best.
Tips From My Kitchen
- The Secret to Crispy Skin: Don’t skip the cornflour. It draws out any remaining moisture from the skin and helps it develop a super-crisp texture in the oven. This technique, similar to velveting in Chinese cooking, is a game-changer for baked wings. You can learn more about the science of crisping skin over at Serious Eats.
- Get the Sauce Right: The sauce should be thick enough to cling to the wings but not so thick it becomes clumpy. If your sauce gets too thick, you can stir in a tablespoon of warm water to loosen it. If it’s too thin, let it simmer for a few more minutes. I learned that patience here is key to achieving that perfect glossy finish.
- Make-Ahead Advice: You can make the sauce up to 3 days in advance and store it in an airtight container in the fridge. You can also bake the wings ahead of time. Let them cool completely, then refrigerate. When you’re ready to serve, reheat them in the oven at 200°C for 10-15 minutes to crisp them up again, then toss with the gently warmed sauce.
- Storage: Leftover wings can be stored in an airtight container in the fridge for up to 3 days. To reheat, I highly recommend using an oven or an air fryer for about 10 minutes to help the skin regain some of its crispness. Microwaving will work, but the wings will be softer.
Equipment You’ll Need
- Large baking tray and wire rack
- Large mixing bowl
- Small saucepan
- Tongs
- Whisk
Delicious Variations to Try
One of the best things about this recipe is how easily you can adapt it. Feel free to play around and make it your own!
- Extra Spicy Wings: For those who love heat, add 1-2 teaspoons of sriracha or a pinch of red pepper flakes to the sauce while it simmers.
- Vegetarian/Vegan Option: This sauce is fantastic on more than just chicken! Try it with cauliflower florets (roast them for about 25-30 minutes) or cubes of extra-firm tofu that have been pressed and pan-fried until golden.
- Different Cuts of Chicken: Don’t have wings? This glaze works beautifully on chicken thighs or drumsticks. Just adjust the baking time accordingly. For another exciting chicken recipe, check out my Bang Bang Chicken Thighs.
What to Serve With Sticky Sweet Chili Chicken Wings
While these wings are a star on their own, a few simple sides can turn them into a complete and satisfying meal.
- Steamed Jasmine Rice: Its fluffy texture and subtle fragrance are perfect for soaking up any extra sticky sauce that drips onto the plate.
- Cooling Cucumber Salad: A simple salad of thinly sliced cucumber, red onion, and a light rice vinegar dressing provides a crisp, refreshing contrast to the rich wings.
- Drink Pairing: A cold, crisp lager cuts through the sweetness and stickiness perfectly. For a non-alcoholic option, a sharp and fizzy homemade lemonade is a wonderful choice.
Frequently Asked Questions
Sticky Sweet Chili Chicken Wings
Ingredients
Method
- Preheat and Prep the Wings: Preheat your oven to 200°C (180°C fan). Line a large baking tray with foil (for easy clean-up!) and place a wire rack on top. In a large bowl, toss the completely dry chicken wings with the cornflour, salt, and pepper until they are lightly and evenly coated.
- Arrange and Bake: Drizzle the wings with the vegetable oil and toss again to coat. Arrange the wings in a single layer on the wire rack, ensuring they aren’t touching. This allows the hot air to circulate, crisping them all over. Bake for 35-40 minutes, flipping them halfway through, until they are golden brown and cooked through.
- Start the Sauce: While the wings are baking, you can get started on the glorious sauce. Place a small saucepan over a medium heat. Add the minced garlic and grated ginger and cook for about 1 minute until fragrant—be careful not to let them burn.
- Combine Sauce Ingredients: Pour in the sweet chili sauce, soy sauce, honey, and rice vinegar. Whisk everything together until well combined.
- Simmer and Thicken: Bring the sauce to a gentle simmer and let it bubble away for 4-5 minutes, stirring occasionally. It will thicken slightly to a glaze-like consistency. What works best for me is watching for the bubbles to become larger and slower; that's when you know it's ready.
- Finish the Sauce: Remove the saucepan from the heat. Stir in the sesame oil and the fresh lime juice. This final addition of lime brightens up all the flavours beautifully.
- Coat the Wings: Once the wings are cooked and crispy, remove them from the oven. Transfer the hot wings to a large, clean mixing bowl. Pour the warm sweet chili sauce all over them.
- Toss and Serve: Using tongs, gently toss the wings until every single one is coated in the sticky, glossy sauce. Transfer them to a serving platter, garnish with toasted sesame seeds, sliced spring onions, and a few slices of fresh red chili if you like. Serve immediately while they’re hot and at their absolute best.
Notes
I really hope you give these Sticky Sweet Chili Chicken Wings a go. They are a true labour of love in my kitchen and bring so much joy to our dinner table. If you do make them, I’d love to hear how they turned out! Please leave a comment below and let me know your thoughts. Happy cooking!
– Sophia
