Sweet Chili-Glazed Chicken Wings

I followed the recipe but did some adjustments. I let it rest over night and instead of sugar,I used brown sugar. I cooked the chicken wings for 40 minutes on 400. Flipping them over in between 20 minutes . For the sauce , I used a corn starch slurry .(1 teaspoon corn starch and 2 teaspoons of water) to quicken the process. The recipe tastes great overall. Adding more chili flakes enhances the spiciness.

• Atalia

• Maryland

• 7/22/2023

These were yum! I would probably cut oil by half, add more chili garlic sauce and more red pepper flakes. I put the extra sauce from the pan in a ramekin so guests could add more on the side if they wanted. Delish. As others have noted, the sauce takes much longer to reduce.

• sbehrhorst

• Brussels

• 10/18/2020

This wonderful wing recipe has been a favorite for my family for at least 15 years. I make them every year at Christmas to have on hand for hungry people to eat as they wish. I often put them in the crock pot so they are easily and readily available. I follow the recipe exactly as written. Yes, the sauce takes a long time to reduce, but it's worth the extra effort of patience. It's my go to, easy potluck item as well. The wings are always well received!

• drone

• MN

• 12/19/2018

We loved this! I read through several reviews . . . . I omitted the oil from the marinade as others suggested however, my wings stuck to the foil pretty bad. Next time I'll include the oil. I made the marinade as written except I increased the soy to 1/4 c. This marinade step is important! I didn't have much time so I left them on the counter for about 1.5 hours. For the sauce I used part sugar, part brown sugar - I agree that one could use all brown sugar (or even maple syrup or agave). As others suggested I omitted the water, doubled the chili garlic sauce (Sambel Olek). Simmered at high simmer for 40 min. Baked the wings for 30 min then poured the sauce over top and broiled on Lo for about 4-5 min. I didn't serve with rice but I'm sure that is nice with it. Wonderful!

• lora_lu

• Denver, CO

• 11/5/2017

I loveeee this recipe! It is my secret weapon and it never fails. Whoever has made this recipe needs the biggest thank you ever! I make this recipe at home sometimes. Even with a very picky bf he will devour the plate and have brought to a pot luck (and of course the plate was gone!). Something I do different is that I don't make the sweet sauce. I usually have the sweet chili sauce ready at hand. One of these days if I do not have my sauce I will make from scratch. Other than that the chicken is soooo good. I love the marinate and the baking instruction is great. The chicken always comes out perfect.

• homechefintraining

• California

• 9/5/2016

同意审稿人说这是一个靠近perfect wing recipe ! I actually used 1/2 cup baking splenda and 1/2 cup real sugar for the sauce. It did actually boil down and thicken. If it had no sugar it never would have. Of course 20 minutes is not enough time to simmer down. Loved these. I did green onions instead of cilantro. Delicious and my new standby.

• jeanene1

• Texas

• 10/21/2014

非常美味。我翻了一番但只有铜的秘诀p of rice wine vinegar so I used dry sherry for the second cup. Did use the water. Tasted delicious.Like others, I did not use oil in the marinade. Thought it to be unnecessary. It took a long time to cook down the sauce and I didn't reduce it enough. However, the thin coating that it did have on the wings gave it a great sweet, spicy flavor. Next time I will have more patience with the sauce. Another note- you can probably adjust the heat of the wings by adding more or less red pepper flakes.

• Anonymous

• Ohio

• 2/3/2013

These were absolutely amazing. I would say that these are restaurant quality. My husband usually says "fine" to food I make that he considers good. But...these wings got a "Good"! That's like acknowledgment from Chef Ramsey!! I loved these wings. One note that it did take 40 minutes to cook down the glaze in my cast iron pan.

• Rachael_C

• 11/7/2012

Easy, spicy and delicious. Baked wings 20min on 400 degrees then reduced to 350 for additional 20 minutes. They were not over cooked. The needed the additional cooking time. The sauce was the right consistency at about 40 min. It thickened as it cooled a little. The we're fabulous....we devoured them. 'can't wait to make them again!

• Anonymous

• Anchorage, AK

• 7/23/2012

I use the sauce on baked chicken breasts. Made for a dinner party and there were no leftovers.

• Anonymous

• Dallas

• 6/5/2012

Not our tastes, wont make again.

• Kristadonahue

• vista, ca

• 3/4/2012

This has potential but the actual instructions need modification. First, you cannot possibly bake chicken wings in 20 minutes unless you pre-cook them in some manner before baking. I would suggest either deep frying the wings and forget about baking or bake them first and then crisp them in some oil. Second, like other reviewers, it took forever for the sauce to thicken. We played with the process but kept the ingredients the same. We did, in fact, love the heat-and-sweet of the sauce.

• dr_e

• New England

• 1/15/2012

my husband and I loved these! I didn't read the reviews before hand so just made recipe as written and we devoured them. We skipped the rice and just sat outside with the wings and a pile of napkins. Will definitely make again.

• omgirl3344

• Great Falls, VA

• 7/29/2011

I don't actually know if these wings were good because they were gone before my husband or I could get any. Made 5 pounds of wings for a party of 10 for a tiki bbq/pool party that also included 12.5 pounds of char siu ribs, coconut rice, spicy peanut noodle salad, baby bok choy with ginger scallion dressing, and Trader Vic's Mai Tais. Marinated the wings for about 8 hours, par cooked them in the oven, tossed with the glaze and finished on the grill. Marinade and glaze both tasted great. Would have liked to try them on the wings. Will make 10 pounds next time.

• amyroberts

• Phoenix, AZ

• 6/12/2011

It's Super Bowl Sunday and I made these wings for my husband, who loves hot wings but was a little skeptical when I showed him this recipe. He devoured them. Here's how I changed the recipe (props to all the reviewers): I eliminated the oil -- wings have enough fat and I think oil tends to dull these bold flavors. I minced green onion with the garlic in a mini-chopper; eliminated cilantro; grated about 2 tsps. of fresh galangal along with the fresh ginger; substituted mushroom soy for regular soy; and increased the amount of soy sauce to a quarter cup. Marinated the wings in a zip-lock bag all day. For the hot sauce, I agree with the other reviewers- forget the water. I added garlic powder (about a tsp), increased the chili sauce by a tablespoon, decreased the sugar to a half cup and substituted organic brown sugar for white sugar. Next time I will add 2 kaffir lime leaves to the sauce (remove before serving). Simmered the sauce for a good 40 mins and it thickened nicely. After roasting, broiled wings a minute each side to complete caramelization. To serve, mounded jasmine rice in the center of a platter, surrounded it with the sticky wings and surrounded the wings with broccoli that was roasted at the same time as the wings. Sprinkled scallions over all. All in all a very successful dish.

• Anonymous

• Westhampton, MA

• 2/6/2011