Baked Chicken Wings With Thai Sweet Chili Glaze Recipe

Chicken wings have earned their place in the culinary world as one of the most beloved, shareable, and adaptable dishes—whether enjoyed at sports bars, family gatherings, or weeknight dinners. While deep-fried buffalo wings may dominate game-day menus, there’s a growing appetite for wings that deliver big flavor without relying on the fryer. Enter the Baked Chicken Wings with Thai Sweet Chili Glaze: crispy, sticky, tangy, and sweet with just the right touch of heat.

This dish is more than just a tasty appetizer or casual snack—it’s a flavorful journey that brings together the bold, bright notes of Southeast Asian cuisine with the convenience and health benefits of oven baking. The star of the recipe, the Thai sweet chili glaze, is a perfect balance of opposing elements: sweet yet savory, mild yet slightly spicy, and sticky enough to cling to each crispy wing in a satisfying lacquer. When paired with perfectly baked chicken wings that are juicy on the inside and crisp on the outside, the result is a dish that is as addictive as it is approachable.

What makes this recipe truly shine is its attention to technique. Baking wings to crispy perfection requires more than just tossing them on a tray and hoping for the best. It involves understanding how to dry the skin properly, how to use baking powder to encourage browning, how to position wings on a rack to allow airflow, and how to time the glaze for maximum impact. These are not shortcuts—they’re smart strategies that turn a simple baked wing into something memorable.

Beyond technique, this recipe celebrates the global nature of food. The Thai sweet chili sauce—known as nam chim kai in its traditional form—is a staple condiment in Thai cuisine, often served with grilled meats, egg rolls, and seafood. By using it as the foundation of a wing glaze, we’re blending cultural influences in a way that respects tradition while creating something new. It’s a gentle way to introduce complex flavors like fish sauce, garlic, vinegar, and red chilies to home cooks who may not yet be familiar with Southeast Asian ingredients.

One of the key appeals of this dish is its versatility. It can be served as a main course alongside jasmine rice or stir-fried vegetables, or as an appetizer at parties and game nights. The glaze itself can be tweaked to match personal heat preferences—made milder for kids or turned up with chili flakes or sriracha for spice lovers. It also lends itself well to batch cooking and meal prep, storing and reheating beautifully for quick weeknight meals.

In this in-depth guide, we’ll break down every element of the dish—from choosing the right type of wings to preparing the perfect glaze, achieving crispiness without frying, and finishing with proper presentation. We’ll also explore variations using alternative glazes, dipping sauces, spice blends, and international flavor pairings. You’ll learn how to balance sweet and heat, how to troubleshoot common problems like soggy skin or under-seasoning, and how to scale the recipe for large groups or meal prep.

Whether you’re a home cook looking to elevate your weeknight meals, a food lover drawn to bold flavors, or someone seeking a healthier alternative to fried wings without sacrificing taste, these Baked Chicken Wings with Thai Sweet Chili Glaze offer a delicious, flexible solution. They’re finger-licking good, without the fryer—and they just might become a new staple in your recipe rotation.

Now, let’s dive into the essential first steps: selecting and preparing your wings for maximum crispiness.

Step-by-Step Instructions: Baked Chicken Wings with Thai Sweet Chili Glaze

Step 1: Gather and Prepare Your Ingredients

Before you begin, make sure all ingredients are ready. The success of this dish relies on timing and temperature, so prepping everything in advance ensures smooth execution.

For the Chicken Wings:

• 2 to 3 pounds chicken wings (drumettes and flats, tips removed)

• 1 tablespoon baking powder (aluminum-free)

• 1 teaspoon kosher salt

• ½ teaspoon freshly ground black pepper

• Optional: ½ teaspoon garlic powder or smoked paprika for added flavor

For the Thai Sweet Chili Glaze:

• ½ cup Thai sweet chili sauce (store-bought or homemade)

• 1 tablespoon soy sauce

• 1 tablespoon rice vinegar or lime juice

• 1 teaspoon fish sauce (optional but authentic)

• 1 teaspoon grated fresh ginger

• 1 clove garlic, finely minced or grated

• Optional: 1 teaspoon sriracha or crushed red pepper flakes (for extra heat)

Garnishes (Optional but recommended):

• Chopped fresh cilantro

• Thinly sliced green onions

• Toasted sesame seeds

• Lime wedges for squeezing

Step 2: Prep the Chicken Wings for Baking

Why this matters:

Baking wings until crispy requires removing excess moisture and using the right combination of drying and chemical leavening (baking powder) to mimic the texture of fried wings.

1. Dry the wings thoroughly.

   • Pat the wings dry with paper towels. Any surface moisture will inhibit crisping in the oven. This step is crucial.

2. Toss with baking powder and seasoning.

   • In a large bowl, combine baking powder, salt, pepper, and optional dry seasonings.

   • Add the wings and toss until evenly coated. The baking powder helps break down the skin and enhances browning and crispiness.

Note: Be sure to use aluminum-free baking powder to avoid any metallic aftertaste.

Step 3: Arrange the Wings on a Rack for Baking

1. Prepare your baking setup:

   • Line a rimmed baking sheet with foil for easy cleanup.

   • Place a wire rack on top of the sheet. This allows air to circulate under the wings, promoting even crisping.

2. Place the wings in a single layer.

   • Space them out evenly—none should be touching. Crowding leads to steaming, not crisping.

3. Let the wings rest (optional but effective):

   • For maximum crispiness, refrigerate the wings uncovered for 4 hours or overnight to further dry the skin.

Step 4: Bake the Chicken Wings

1. Preheat the oven to 425°F (218°C).

   • High heat is essential for browning and crisping.

2. Bake in stages:

   • Place the tray on the middle oven rack.

   • Bake for 20 minutes, then flip each wing.

   • Continue baking for another 20 to 25 minutes, until golden brown, crispy, and fully cooked through (internal temp should reach 165°F / 74°C).

3. Optional: Broil for final crisp.

   • In the last 2–3 minutes, switch the oven to broil for an extra-crispy finish. Watch closely to prevent burning.

Step 5: Make the Thai Sweet Chili Glaze

While the wings are baking, prepare the glaze. This can be done in advance and reheated if necessary.

1. In a small saucepan, combine:

   • Thai sweet chili sauce

   • Soy sauce

   • Rice vinegar or lime juice

   • Fish sauce (if using)

   • Ginger and garlic

   • Optional chili sauce or flakes for heat

2. Simmer gently over medium-low heat.

   • Let the sauce warm through and slightly reduce (about 5 minutes).

   • Stir occasionally until slightly thickened and fragrant.

   • Remove from heat and set aside.

Tip: Taste the glaze. If it’s too sweet, add a splash more vinegar or lime juice. If it’s too tangy, a dash of honey or more sweet chili sauce can balance it.

Step 6: Glaze and Finish the Wings

Once the wings are fully cooked and crispy, it’s time to coat them in that irresistible Thai glaze.

1. Transfer the wings to a large bowl.

   • Let them rest for 1 to 2 minutes after baking.

2. Pour the glaze over the wings.

   • Use a spatula or tongs to toss the wings gently until evenly coated.

3. Optional: Return to oven for caramelization.

   • For stickier wings with a glazed finish, place the coated wings back on the rack and broil for 2–3 minutes.

   • This sets the glaze and slightly caramelizes the sugars for a deep, lacquered finish.

Step 7: Plate and Garnish

1. Arrange the glazed wings on a platter or individual plates.

2. Sprinkle with chopped cilantro, green onions, and sesame seeds.

3. Serve with lime wedges on the side.

Serving ideas:

• As an appetizer with toothpicks or small plates

• With jasmine rice or sticky rice for a main meal

• Alongside a crisp cucumber salad or Thai slaw