These wings are sticky, spicy, and dangerously snackable. Baked until crispy, then tossed in a sweet chili sauce that’s garlicky, tangy, and just hot enough. No fryer. No mess. Just wings that disappear by the handful.
Step-by-Step Instructions
Prep Wings
Preheat oven to 425°F (220°C). Line a baking sheet with foil. Place a wire rack on top.
Pat wings completely dry with paper towels.
Toss wings with baking powder, salt, pepper, and garlic powder.
Bake
Arrange wings on the wire rack in a single layer (not touching).
Bake 40-45 minutes, flipping once halfway, until golden brown and crispy.
Make Sauce
While wings bake, whisk sweet chili sauce, soy sauce, rice vinegar, honey, garlic, ginger, and sriracha in a small bowl.
Toss
Transfer hot wings to a large bowl. Pour sauce over. Toss to coat evenly.
Serve
Transfer to a platter. Garnish with green onions, sesame seeds, and lime wedges.
Serve immediately. Napkins mandatory. Fingers will get sticky. Worth it.
Summary
Prep Time: 10 min | Cook Time: 45 min | Total: 55 min
Yield: 4 servings | Difficulty: Easy
Storage Notes
Fridge: 3 days. Reheat in oven or air fryer at 375°F for 8-10 minutes (crispy returns). Never microwave — rubbery skin is a tragedy. Sauce can be made ahead and refrigerated for 1 week.
