Thai Sweet Chili Sauce Chicken Wings

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

  • Servings: 4
  • Difficulty: easy
  • Print


  • 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


  1. 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).
  2. 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.
  3. 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!

Recipe slightly adapted from:


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