Sweet Chili Wings Recipe

Prep and dry

Pat the wings dry with paper towels. Removing surface moisture helps them crisp. If whole wings were purchased, separate into drumettes and wingettes and discard tips (or save for stock).

Season and coat

In a large bowl, combine kosher salt, black pepper, baking powder, garlic powder, and smoked paprika. Add the wings and toss to coat evenly. The baking powder helps the skin crisp in the oven.

Air-dry (optional)

For best crispness, place the seasoned wings on a wire rack set over a rimmed baking sheet and refrigerate, uncovered, for 1 hour (or up to overnight). If short on time, proceed directly to cooking.

Roast the wings

Preheat the oven to 425°F (220°C). If you did not refrigerate to dry, allow oven to finish preheating before roasting. Toss the wings with 2 tablespoons of neutral oil to ensure even browning. Arrange wings skin-side up on a wire rack over a baking sheet in a single layer. Roast for 25–30 minutes, flipping once after 15 minutes, until the skin is deep golden and crisp and the internal temperature reaches 165°F (74°C). If you prefer frying: heat 2 inches of neutral oil to 350°F (175°C) and fry wings in batches 8–10 minutes until crisp and cooked through; drain on paper towels.

Rest

Transfer roasted or fried wings to a clean bowl and let rest 2 minutes before tossing with sauce so they retain crispness.

Combine sauce ingredients

While the wings roast (or immediately after frying), combine sweet chili sauce, honey, rice vinegar, soy sauce, lime juice, minced garlic, and red pepper flakes in a small saucepan over medium-low heat.

Simmer and thicken

Bring the sauce to a gentle simmer, stirring occasionally. Mix the cornstarch with the cold water to make a slurry and whisk it into the simmering sauce. Cook for 1–2 minutes until the sauce thickens slightly and becomes glossy. Remove from heat and taste; adjust with more honey for sweetness, vinegar for tang, or red pepper flakes for heat.

Coat the wings

Pour the warm sauce over the rested wings in the bowl. Toss gently but thoroughly so each wing is evenly glazed. If you prefer a stickier finish, return the glazed wings to the baking sheet and roast at 425°F (220°C) for 2–3 minutes to set the glaze (watch carefully so it doesn't burn).

Transfer glazed wings to a serving platter. Sprinkle with toasted sesame seeds and sliced scallions. Serve with lime wedges on the side for squeezing over the wings. Serve immediately while hot and crisp.