Baked Sweet Chili Chicken Wings

Published July 13, 2014 by thepinkgourmet

If you like Chicken Wings then this is a must try! Even though these are baked, they are crispy without all the extra fat! The sauce is amazing on the wings. The sauce is sweet with a little heat.  These would be great for an appetizer or for the main course if you added something else with them.  They are very easy to make.

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Baked Sweet Chili Chicken Wings- Source

Prep time
15 mins
Cook time
60 mins
Total time
1 hour 15 mins
Author: Carla Cardello (www.chocolatemoosey.com)
Serves: 6 wing dings
Ingredients
  • 6 wing dings (drumettes and/or flats)*
  • 1 tablespoon vegetable oil
  • Salt and pepper to season
  • 1/4 cup water
  • 1/4 cup sweet chili sauce (homemade or store bought)
  • 2 tablespoons soy sauce
  • 3 garlic cloves, minced
  • 1/4 tsp ground ginger
Instructions
  1. Preheat oven to 400F. Line the bottom of a roasting pan or cookie sheet with foil. Place a roasting or cooling rack on top.
  2. In a medium bowl, toss together the wings, oil, salt and pepper. Place wings onto rack in the pan and bake 45-50 minutes until cooked through and skin is crispy.
  3. Meanwhile, make the glaze. In a medium saucepan, mix together the water, chili sauce, soy sauce, garlic, and ginger and bring to a boil. Reduce heat to low, stirring occasionally, until reduced to 1/4 cup, about 8 minutes. Let sit for 15 minutes to thicken slightly.
  4. When the wings are finished, toss into the glaze and serve.
  5. Optional: After tossing in the glaze, bake for an additional 8-10 minutes or until the glaze is lightly caramelized.
Notes
*Wing dings are chicken wings that are cut into three sections. If you cut the wings yourself, discard the tips and keep the drumstick and flat parts.
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The first thing I did was marinate the chicken wings in a mixture of soy sauce and apple cider vinegar.  It did not say to do this, I just thought it would make the chicken a little more flavorful, which it did.  I did not measure the soy sauce and apple cider vinegar, I just used more of the vinegar than the soy sauce.  I left it in the marinade for about an hour and turned the chicken in the marinade about half way.
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Pat the chicken wings with a paper towel when you take them out of the marinade. Put the chicken wings in a bowl with the salt, pepper, and oil. Toss till well coated.  Place a roasting or cooling rack on top of a foil lined cookie sheet or roasting rack. Place the wings onto the rack.
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Bake at 400 degrees about 45-50 until cooked  through and skin is crispy. I turned my over about half way through the cooking time.
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While the wings are baking start making the glaze.  This is what you need to make it.
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Put the water, garlic, soy sauce, Sweet Chili Sauce, and ginger in a medium-sized pot. Bring this to a boil and reduce heat to low for about 8 minutes.  I made a mistake and bought the wrong Sweet Chili Sauce.  This one was kind of hot so I made some adjustments to it.  I added some ketchup, brown sugar and more water to get it to a taste I liked that was not too hot.  When it has reduced to the way you want it, turn it off and let it sit.  It will thicken as it cools.
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When the wings are done toss them in the glaze.   If you want put them back in the oven for about 8-10 minutes and they will start to caramelize!
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Can you say yum, yum!  All I can say now is just enjoy them!  I bet you can’t help licking your fingers!
I give this recipe  plus out of 4…
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