Chicken wings + sweet chili sauce = one big mess requiring tons of napkins!
Chicken wings + sweet chili sauce = one big mess requiring tons of napkins!—mtlabor
tablespoons vegetable oil
cup seasoned rice vinegar
tablespoons soy sauce, divided
garlic cloves, pressed
tablespoon ginger, minced
teaspoon red chili pepper flakes
cup Thai sweet chili sauce
teaspoons Sriracha sauce
In This Recipe
- In a large bowl (big enough to fit all those wings) combine vegetable oil, rice vinegar, 1 tablespoon soy sauce, garlic, and pepper flakes. Toss the wings in the marinade and set in fridge for at least an hour. I left it in there for a good 8 hours while I was at work and had Andy kind of move them around a couple of times in between so get the wings evenly done.
- Preheat oven to 400 F.
- Line a baking sheet with aluminum foil and bake the wings for about 45 minutes (or until chicken is done all throughout and skin is darkened, flipping after 20 minutes or so.
- In a small bowl, combine the remaining 1 tablespoon soy sauce, sriracha, and sweet chili sauce. Toss the wings in the sauce and serve!
- This recipe was entered in the contest for Your Best Chicken Wings