These baked Thai sweet chili chicken wings are super easy to make. The marinade is made with sweet Thai sauce, garlic and ginger, that turns into a sweet sticky glaze on the wings as they cook in the oven.
Prep Time: 1 hourhour
Cook Time: 1 hourhour
Total Time: 2 hourshours
Servings: 4
Ingredients
12-16wholechicken wings
1cupsweet chili Thai dipping sauce
3garlic cloves
1inchfresh ginger piece , peeled
3tbsprice vinegar
1/2tspsalt
1/4cupfresh cilantro, chopped
Instructions
Cut the wings into three pieces: drummette, middle portion and tip. (save the tips for making chicken stock in the future. I keep them in a freezer bag in the freezer for future use).
Place the sweet chili Thai dipping sauce, garlic, ginger, vinegar and salt in a food processor. Pulse until smooth.
Mix the marinade with the cut up chicken wings until evenly coated. Place in the fridge and marinate for 1 to 2 hours.
Place a wire rack on a cookie sheet lined with aluminum foil. Spray the wire rack with cooking spray.
Place the wings on the wire rack and place in a 375F oven. Keep the left over marinade in the fridge for basting.
Cook for 30 minutes.
Remove from the heat and turn the wings over and brush the other side with the marinade. If desired, brush the wings with some more sweet chili sauce.
Return the wings to the oven and cook for another 30 minutes.
If desired garnish with chopped fresh cilantro before serving.