high confidence · engineered recipe

Oven-Baked Crunchy Sweet Chilli Chicken Wings

Name: Oven-Baked Crunchy Sweet Chilli Chicken Wings
Total time: 50 min
Yield: 4 servings
Ingredients: 900 g chicken wings, split into drums and flats, patted completely dry; 8 g aluminum-free baking powder, ensures ultra-crispy skin; 5 g kosher salt; 2 g black pepper, finely ground; 3 g garlic powder; 240 ml Thai sweet chili sauce; 15 ml soy sauce, low sodium recommended; 15 ml sriracha, optional, for extra heat; 10 g fresh cilantro, chopped, for garnish

Crispy oven-baked chicken wing nibbles tossed in a sticky, sweet-and-spicy chili glaze.

Time50 min

LevelEasy

ToolOven

Yield

4 servings

×1

Units

Change equipment

Recipe diagramOven-Baked Crunchy Sweet Chilli Chicken Wings4 servings · ingredients flow left to right
PrepPreheat oven to 400°F (200°C).
PrepLine a rimmed baking sheet with aluminum foil for easy cleanup, and place a wire cooling rack directly inside the sheet to elevate the wings for airflow.
900 g · 2 lbchicken wingssplit into drums and flats, patted completely dry	01PreparationPat DryThoroughly pat the chicken wings dry with paper towels to remove surface moisture.Ready when Skin should feel completely dry to the touch	02ArrangingArrange on RackPlace the seasoned wings in a single layer on the wire rack set inside the prepared baking sheet, leaving space between each piece.Ready when No wings touching to ensure proper airflow			05BakingBake WingsBake in the preheated oven until the skin is deeply golden and ultra-crispy, flipping halfway through.200°C / 400°F · 40–45 minutesReady when Internal temperature reaches 165°F (74°C) and skin is crispy	06FinishingToss and GarnishTransfer the hot baked wings to a large bowl, pour half of the sweet chili glaze over them, toss to coat, and garnish with chopped cilantro.2–3 minutesReady when Glaze bubbles slightly and clings sticky to the crisp skin
8 g · 1 tbspaluminum-free baking powderensures ultra-crispy skin	01PreparationToss SeasoningIn a large bowl, toss the wings with baking powder, salt, pepper, and garlic powder until evenly coated.Ready when Even light dusting across all pieces
5 g · 1 tspkosher salt
2 g · 0.5 tspblack pepperfinely ground
3 g · 1 tspgarlic powder
240 ml · 1 cupThai sweet chili sauce			03Glaze MixingCombine GlazeIn a medium bowl, whisk together the Thai sweet chili sauce, soy sauce, and sriracha until smooth.Ready when Uniform consistency
15 ml · 1 tbspsoy saucelow sodium recommended
15 ml · 1 tbspsrirachaoptional, for extra heat
10 g · 0.25 cupfresh cilantrochopped, for garnish				04Garnish PrepChop CilantroFinely chop the fresh cilantro for final plating.

Ingredient ActionHover or tab through a cell to trace its path.

Why this works

Elevating wings on a wire rack allows hot air to circulate underneath for 360-degree crisping, while baking powder raises the surface pH of the skin, accelerating browning and crunch.

Watch for

Overcrowding the baking sheet.: Ensure space between each wing so moisture escapes instead of steaming the skin.