Chili Wings Recipe
Chili garlic glazed wings with chopped peanuts & scallions.
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Ingredients
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Chicken Wings
Chili Garlic Glaze
Garnish & Serve
Method
Prepare and Roast Wings
Preheat & Dry
Preheat oven to 425°F (220°C). Pat the split wings very dry with paper towels—removing surface moisture ensures crisp skin.
Season & Coat
In a large bowl, toss the wings with kosher salt, black pepper and baking powder until evenly coated. Drizzle 1 tablespoon neutral oil over wings and toss to distribute; the baking powder helps the skin crisp in the oven.
Arrange & Roast
Arrange wings in a single layer on a wire rack set over a rimmed baking sheet (line sheet with foil for easier cleanup). Roast on the middle rack for 35–45 minutes, turning once at 20–25 minutes, until skin is deep golden-brown and crisp and internal temperature reaches 165°F (74°C). If you prefer extra crispness, broil 1–2 minutes watching closely.
Make Chili Garlic Glaze
Sauté Aromatics
While wings roast (about 10 minutes before they're done), heat 1 tablespoon vegetable oil in a small saucepan over medium heat. Add minced garlic and ginger and sauté 30–45 seconds until fragrant but not browned.
Build Sauce
Add the Thai red chili paste and chili garlic sauce to the pan and cook 30 seconds, stirring to loosen. Stir in soy sauce, rice vinegar, honey, brown sugar and 3 tablespoons water. Simmer gently 2–3 minutes to combine and dissolve sugar.
Thicken & Finish
Whisk the cornstarch with a teaspoon of cold water to make a slurry, then stir into the simmering sauce. Cook 1 minute until glossy and slightly thickened. Remove from heat and stir in lime juice. Taste and adjust: add more honey for sweetness or extra chili for heat.
Toss, Garnish & Serve
Glaze Wings
When wings are fully cooked and crisp, transfer them hot to a large mixing bowl. Pour the warm chili garlic glaze over the wings and toss gently but thoroughly so each wing is evenly coated. If you prefer a thicker sticky coating, return glazed wings to the baking sheet and roast 3–4 minutes at 425°F (220°C) to set the glaze.
Garnish
Transfer wings to a serving platter. Sprinkle with chopped roasted peanuts, sliced scallions and toasted sesame seeds if using. Serve immediately with lime wedges on the side for squeezing.