For the Super Bowl last night, Trevor was begging me to make sweet chili sauce chicken wings. While I love my beloved Franks Red Hot Sauce wings (cook the same way as below, but toss in Franks!), I decided to make both and surprise him.
Now, I went to college in Buffalo, NY where wings were created. I’ll never be able to replicate those wings from Duff’s or Anchor Bar (mostly because I refuse to fry them), but I sure can make a mean chicken wing none-the-less.
So, here’s how I make my sweet and spicy version, but in a slightly healthier way. Don’t forget the carrots and celery! You can leave out the blue cheese – I’ve never been a fan of that (but sshhhhh, don’t tell anyone from Buffalo that!)! 🙂
What’s your favorite way to eat wings? Let me know in the comments below!
Thai Sweet Chili Sauce Chicken Wings
- 3/4 cup Thai sweet chili sauce
- 2 teaspoons low-sodium soy sauce
- 1 teaspoon fresh chili paste
- 2 pounds chicken wings (wing and drumstick separated)
- 2 green onions, trimmed and thinly sliced
- Heat oven to 425 degrees. Line a baking sheet with aluminum foil (if you have a cooling rack that fits inside the baking sheet, place it on top of foil).
- In a medium bowl, whisk together the sweet chili sauce, soy sauce and chili paste. Set aside a 1/2 cup of the sauce for tossing the raw chicken in and save the rest for once the chicken has cooked. Toss the wings with reserved 1/2 cup of sauce, then add to the prepared baking sheet.
- Bake chicken, turning once during cooking, until opaque throughout and crispy, about 30 minutes. If you would like, spread or brush a little more sauce onto chicken wings half way through cooking. Enjoy!