Wings should be crispy. They should be sticky. They should make you lick your fingers.
These are all three. Baking powder is the secret (trust me). It makes the skin crackle like you fried them. Then you toss them in sweet chili sauce. Gone in 10 minutes.
Ingredients
Serves 4 as appetizer.
- 2 lbs chicken wings (drumettes and flats)
- 1 tbsp baking powder (NOT baking soda)
- 1 tsp salt
- ½ tsp black pepper
- ½ cup sweet chili sauce
- 1 tbsp soy sauce
- 1 tsp sriracha (optional, for heat)
- 1 clove garlic, minced
- Sesame seeds and green onions for garnish
Step-by-Step Instructions
Step 1: Preheat and Prep
- 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 (critical for crispiness).
Step 2: Season the Wings
- In a bowl, mix baking powder, salt, and pepper. Toss wings to coat evenly.
- Arrange wings in a single layer on the rack.
Step 3: Bake Until Crispy
- Bake 40-45 minutes, flipping halfway, until golden brown and crispy.
Step 4: Make the Sauce
- While wings bake, whisk sweet chili sauce, soy sauce, sriracha, and garlic in a small bowl.
Step 5: Toss and Serve
- Transfer hot wings to a large bowl. Pour sauce over. Toss to coat.
- Garnish with sesame seeds and green onions. Serve immediately (with napkins. many napkins).
Summary
Prep Time: 10 minutes | Cook Time: 45 minutes | Total Time: 55 minutes
Yield: 4 appetizer servings
Difficulty: Easy
Storage Notes
Fridge:
Store in an airtight container for 3 days. They’ll lose crispiness but keep flavor.
Reheat (Bring Back the Crunch):
Air fryer at 375°F for 5 minutes. Oven at 400°F for 8-10 minutes. Microwave = rubber wings. Don’t.
Pro Tip:
Double the sauce. Half for tossing. Half for dipping. You’ll thank me.
