Crispy Chili Wings (Print)

Juicy jerk chicken wings glazed in tangy chili sauce.

# Ingredients:

→ Wings

01 - 16 chicken wing sections (8 whole wings)
02 - 1 tsp Garlic powder
03 - 1 tbsp Cornstarch
04 - ½ tsp Black pepper
05 - 1 tbsp Jerk mix
06 - 1 tsp Onion powder
07 - 1 tsp Paprika
08 - 1 tsp Salt

→ Sweet Chili Sauce

09 - 1 tbsp Light soy sauce
10 - 2 tbsp Butter (unsalted)
11 - 1 cup Store-bought chili sauce (sweet)
12 - 1 tsp Freshly grated ginger
13 - 3 Cloves of garlic, finely grated

# Steps:

01 - Heat oven to 425°F. Get the wings cleaned and patted down dry. Mix seasonings together with some soy sauce.
02 - Cover wings generously in the marinade. Let them rest for at least 30 minutes.
03 - Coat wings with cornstarch, then space them out on a baking rack set over a tray.
04 - Bake wings for 45-50 minutes. Flip them midway so both sides crisp up nicely.
05 - Put sauce ingredients in a small pan. Heat for 2 minutes, stirring to combine.
06 - Drizzle the warm sauce over the wings right after baking. Serve with extra on the side or dipping options.

# Notes:

01 - Tastes best eaten fresh.
02 - Let wings soak in marinade overnight if possible.
03 - A rack gives them a better crunch.

Back