Sweet Chili Baked Chicken Wings Filipino Style
A no-fry wing recipe that's sticky, spicy, and perfect for weeknight craving, featuring a savory soy glaze that enhances sweet chili sauce.
Servings: 4 servings
Calories: 350kcal
Ingredients
For the Soy Glaze
- 1/2 cup soy sauce regular or low sodium
- 1/2 cup sweet chili sauce the star ingredient
- 2 tablespoons brown sugar or honey helps to turn the glaze glossy and sticky
- 2 cloves garlic minced or grated
- 1 tablespoon vinegar or calamansi juice for balance
- 1 teaspoon ginger optional for warmth
- 1 teaspoon cornstarch optional for faster thickening, mixed with water
For the Chicken Wings
- 2 pounds chicken wings dressed with salt, pepper, and garlic powder
Instructions
Prepare the Wings
- Preheat the oven to 425°F (220°C).
- Season the wings with salt, pepper, and garlic powder.
- Bake them on a rack for 40 minutes until browned and crispy.
Make the Soy Glaze
- In a small pot, combine soy sauce, sweet chili sauce, garlic, and brown sugar or honey.
- Bring to a gentle simmer, stirring until the sauce is thicker and glossy.
- Adjust the glaze to taste by adding vinegar for tang or more sweet chili sauce if too salty.
Glaze the Wings
- Toss the baked wings in the soy glaze until coated.
- Return them to the oven for an additional 5 to 8 minutes to set the glaze.
Notes
Wings can be made ahead and reheated. Avoid drowning wings in sauce to keep them crispy after glazing.