Baked Sweet Chili Chicken Wings

Plate of baked sweet chili chicken wings

Ever since I posted my Sweet Chili Chicken and Noodle Stir Fry, I have been working on another recipe using sweet chili sauce. I absolutely love the stuff, and it really compliments so many different foods. My husband is always asking for chicken wings, but I honestly avoid making them because I am just not crazy about them. I decided that maybe if I made wings using the sauce I love so much, maybe I would have a change of heart. So, I gave it a try, and these amazing Baked Sweet Chili Chicken Wings were born!

There are a few important things to make sure you do when baking chicken wings. The first is to make sure that you cook them low and long. Baking them over a lower heat for a longer period of time will ensure that the fat renders and that you aren’t left with fatty chicken wings. The second thing is to bake them on a wire rack. This will help the air to circulate under the wings so that they will crisp more evenly. The last step is to brush more sauce on the wings and broil them. This will both caramelize the sauce and create a crispy exterior on the wings.

I used three tablespoons of sriracha in my sauce, because we like them pretty spicy. If you want them super spicy, feel free to add more. You can also lessen the amount you use or even eliminate it all together depending on your personal preference.

These wings go great with my Chilled Ramen Salad or Street Corn Off the Cob!

Baked Sweet Chili Chicken Wings

These chicken wings are marinated in a delicious sweet chili sauce and then baked rather than fried for a healthier version of chicken wings. More sauce is caramalized on the wings to finish them off for a sweet, crispy glaze.
Prep Time5 minutes
Cook Time1 hour 6 minutes
Total Time1 hour 11 minutes
Course: Appetizer, Main Course, Snack
Cuisine: American
Keyword: baked, chicken, dairy free, marinated, spicy, Sweet Chili, Wings
Servings: 2 people
Calories: 948kcal


  • 2 lb chicken wings
  • 1 1/2 cup sweet chili sauce
  • 2 tbsp soy sauce low sodium
  • 2 tbsp sriracha more or less to taste


  • Place the chicken wings in a large freezer bag. Set aside.
  • In a medium bowl, mix together the sweet chili sauce, soy sauce and sriracha.
  • Pour half of the sauce mixture in the bag with the wings. Seal and shake to coat the wings. Allow to marinate in the refrigerator for at least an hour or up to overnight. Keep the remaining sauce in the refrigerator until you are ready to bake the wings.
  • When you are ready to bake the wings, preheat the oven to 300º. Place a wire rack on a baking sheet and coat both well with cooking spray. Place the wings on the rack and bake them for 1 hour. Remove the wings from the oven and turn the broiler on high. Brush the wings with half of the remaining sauce. Broil them for approximately 3 minutes, or until the tops of them become crispy. Flip the wings, brush the other side with the remaining sauce and place back under the broiler for approximately 3 more minutes.


Sodium: 2968mg | Calcium: 29mg | Vitamin C: 11.5mg | Vitamin A: 360IU | Sugar: 92g | Fiber: 1g | Potassium: 430mg | Cholesterol: 189mg | Calories: 948kcal | Saturated Fat: 11g | Fat: 40g | Protein: 47g | Carbohydrates: 96g | Iron: 2.6mg

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