These baked sweet chilli chicken wings are delicious and perfect for lunch, dinner or to serve as a party food. They’re very easy to prepare and they go with any side dish including rice, potatoes or pasta. You can even serve them with your favourite side salad.

I love chicken wings because they are succulent and flavoursome. They are very hard to overcook so most of the time you will always get perfectly cooked chicken. There are so many flavours you can add to chicken wings and I love to experiment with different chicken wing flavours. These wings are sweet, sticky and slightly spicy so are good for those who can’t handle too much spice. You can serve them with a side but they also taste great served alone with some garlic or soured cream dip.

Sweet chilli chicken on plate with chopped parsley garnish.

What to Serve with Chicken Wings!

You can serve these wings with rice, potatoes, pasta or a salad. Below is a list of sides you can serve with these wings!

Ingredients for Baked Sweet Chilli Chicken Wings

Please find the full list of ingredients and quantities in the recipe card at the end of the post.

Chicken wings - for this recipe, I keep my wings whole but you can cut them in half at the joint for drums and flats.
Salt - adding salt is optional.
Black pepper - use good quality black pepper or white pepper as they both work well with this recipe.
Paprika - for colour and flavour. Use paprika to season the chicken.
Onion powder - or onion granules to season the chicken.
Garlic powder - or garlic granules to season the chicken.
Parsley - I use dried parsley to season and fresh parsley to garnish. You can use either one.
Sweet chilli sauce - you can use any sweet chilli sauce and can even buy reduced sugar versions.
Ketchup - use any tomato ketchup including low salt or low sugar.
Sriracha sauce - you can also use Tabasco sauce if you have that instead.
Soy sauce - any soy sauce. I use reduced salt or reduced sodium but you can also use light or dark instead.
Sunflower oil - or any neutral flavoured vegetable oil.

How to Make Baked Sweet Chilli Chicken Wings

1. Cut the tips of the wings and if doing so rinse the chicken. Dry the chicken with paper towels and add the wings to a bowl or container. Season the chicken with the salt, black pepper, paprika, onion powder, garlic powder and parsley. Mix the seasoning into the chicken then set aside.

2. To a small bowl, add and combine the sweet chilli sauce, ketchup, sriracha, soy sauce and sunflower oil then pour it onto the seasoned chicken. Mix the marinade into the chicken then cover the bowl and refrigerate for around 1 hour. Up to 6 hours would be ideal if you have the time.

3. When you’re ready to bake the chicken, preheat the oven to gas mark 7/425^oF/220^oC/200^oC fan and remove the wings from the fridge. Place a rack over a baking tray or you can use a grilling pan. Place the wings on the rack with the outside of the wings facing down and the inside of the wing facing up. Leave the excess marinade in the bowl.

4. Bake in the lower part of the oven for 30 minutes then remove the tray from the oven and flip the wings over. Use a brush or spoon to spread the rest of the marinade on top of the chicken then place the wings back in the oven on the top shelf. Bake for another 20 minutes or until wings are cooked through with a slightly crisp edge. Remove from the oven and allow to sit for 15 minutes before serving. Optionally you can garnish with fresh parsley before serving.

Recipe Tips

These wings also taste great grilled or on the BBQ.
Cooked chicken should reach an internal temperature of at least 74°C/165°F. Chicken cooked on the bone can reach a slightly higher temperature and still be succulent.

Nutrition

Storage

Store any leftover wings in the fridge for up to 2 days.

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Baked Sweet Chilli Chicken Wings

Prep Time10

Cook Time50

Total Time1

Author: Andrea

Yield: 15 wings

Calories: 143kcal

Ingredients

800g - 1kg chicken wings raw
½ teaspoon salt optional
½ teaspoon black pepper
1 teaspoon paprika
2 teaspoon onion powder/granules
2 teaspoon garlic powder/granules
1 teaspoon dried parsley
5 tablespoon sweet chilli sauce reduced sugar
4 tablespoon tomato ketchup reduced salt
4 tablespoon sriracha sauce
2 tablespoon soy sauce reduced salt
2 tablespoon sunflower oil or vegetable oil
Parsley to garnish

Instructions

Cut the tips of the wings and if doing so rinse the chicken. Dry the chicken with paper towels and add the wings to a bowl or container. Season the chicken with the salt, black pepper, paprika, onion powder, garlic powder and parsley. Mix the seasoning into the chicken then set aside.
To a small bowl, add and combine the sweet chilli sauce, ketchup, sriracha, soy sauce and sunflower oil then pour it onto the seasoned chicken. Mix the marinade into the chicken then cover the bowl and refrigerate for around 1 hour. Up to 6 hours would be ideal if you have the time.
When you’re ready to bake the chicken, preheat the oven to gas mark 7/425^oF/220^oC/200^oC fan and remove the wings from the fridge. Place a rack over a baking tray or you can use a grilling pan. Place the wings on the rack with the outside of the wings facing down and the inside of the wing facing up. Leave the excess marinade in the bowl.
Bake in the lower part of the oven for 30 minutes then remove the tray from the oven and flip the wings over. Use a brush or spoon to spread the rest of the marinade on top of the chicken then place the wings back in the oven on the top shelf. Bake for another 20 minutes or until wings are cooked through with a slightly crisp edge. Remove from the oven and allow to sit for 15 minutes before serving. Optionally you can garnish with fresh parsley before serving.