Sweet Chili Glazed Chicken Wings Recipe

Sweet Chili Glazed Chicken Wings are an easy, crowd-pleasing recipe that works equally well as an appetizer or a main dish. These wings combine a balanced sweet flavor with a gentle heat, producing a sticky, glossy glaze that clings to each piece. The recipe below yields about four servings; multiply the ingredients for larger gatherings.

These wings are versatile: serve them over steamed rice for a simple weeknight dinner, or arrange them on a platter for a party. A short marinating step builds flavor, and a long, slow simmer for the glaze concentrates the sweet-tangy sauce so it becomes thick and syrupy. While the recipe takes time for the glaze and marinating, the hands-on work is minimal.

How to make Sweet Chili Glazed Chicken Wings

Most whole wings sold in stores include the wing tip attached. To prepare them for this recipe, cut each wing at the joint so you have a drumette and a wingette; discard the tips or save them for stock. If you prefer not to cut the wings yourself, ask your butcher or grocery deli counter to split them for you.

After splitting, the wings are marinated in a simple mixture of oil, green onions, soy sauce, garlic and ginger with a touch of crushed red pepper. The marinade flavors the meat and helps the skin brown in the oven. After marinating, drain the wings and bake them until golden and cooked through. While the wings bake, simmer the glaze on the stovetop—made from rice vinegar, sugar, water and chili garlic sauce—until it thickens to a syrup. Toss the baked wings with the glaze so each piece is evenly coated.

Garnish suggestions

These wings are impressive on their own, but a few simple garnishes make them look finished. Sprinkle thinly sliced green onions and toasted sesame seeds over the glazed wings for color and a hint of texture. Lime wedges make a nice optional accompaniment for those who enjoy a bright citrus lift.

This recipe originally appeared in an older food magazine and has become a household favorite. Many who try it describe the flavor as restaurant-quality, and it has been well received at casual dinners and parties. If you want to stretch the meal, serve the wings over jasmine or basmati rice with a simple steamed vegetable on the side.

More chicken appetizer ideas

• Hot Chicken Enchilada Dip
• Buffalo Chicken Wonton Cups
• Chicken and Cheese Stuffed Mushrooms
• Baked Southwest Chicken Egg Rolls
• Buffalo Chicken Dip
• Polynesian Chicken Wings
• Baked Honey BBQ Chicken Bites

Ingredients

• 2 pounds chicken wings, split into drumettes and wingettes
• 1/4 cup peanut oil (or another neutral oil)
• 3 tablespoons finely chopped green onions, plus extra for garnish
• 3 tablespoons soy sauce
• 2 1/2 tablespoons minced garlic, divided
• 2 tablespoons minced ginger
• 3/4 teaspoon crushed red pepper, divided
• 1 cup rice vinegar
• 3/4 cup granulated white sugar
• 1/2 cup water
• 1 tablespoon chili garlic sauce
• 1/4 cup thinly sliced green onions, for garnish (optional)
• Sesame seeds, for garnish (optional)

Instructions

1. Cut each chicken wing in half at the joint to create a drumette and a wingette. Discard the tips or reserve for stock.
2. In a large bowl, combine the oil, chopped green onions, soy sauce, 2 tablespoons of the minced garlic, minced ginger, and 1/4 teaspoon of the crushed red pepper. Add the wings and toss to coat evenly. Cover and refrigerate for about 2 hours to allow the flavors to penetrate.
3. Preheat the oven to 400°F (200°C). Using tongs, transfer the marinated wings to a large baking sheet in a single layer. Bake until the wings are cooked through and nicely browned, about 20 minutes, turning once if desired for even browning.
4. While the wings bake, make the glaze. In a medium saucepan combine the rice vinegar, sugar, water, chili garlic sauce, the remaining 1/2 tablespoon garlic, and the remaining 1/2 teaspoon crushed red pepper. Bring the mixture to a boil, then reduce heat and simmer gently until it reduces and thickens to a syrup-like consistency, about 40 minutes. Stir occasionally to prevent sticking.
5. When the wings are done, transfer them to a large bowl. Pour the warm glaze over the wings and toss to coat each piece thoroughly. Transfer the glazed wings to a serving platter and sprinkle with the thinly sliced green onions and sesame seeds, if using.

Tips and variations

If you prefer a milder sauce, reduce the amount of chili garlic sauce and crushed red pepper. For a deeper flavor, you can broil the wings briefly after glazing—watch closely so the glaze does not burn. Leftover wings store well in the refrigerator for 2–3 days; reheat gently in a low oven to preserve the glaze texture.

Nutrition (approximate)

Serving: 1 serving · Calories: 576 kcal · Carbohydrates: 43 g · Protein: 24 g · Fat: 33 g · Saturated Fat: 8 g · Cholesterol: 94 mg · Sodium: 1065 mg

Nutrition information is an approximation and should be used as a general guide.

If you try this recipe, leave a comment with your tweaks or serving ideas — it’s always great to hear how people customize it for their own tastes.