Ingredients:

  • 2 lbs (1 kg) chicken wings, split at joints, tips removed
  • 1 tbsp (15 ml) baking powder (aluminum-free)
  • 1/2 tsp (2.5 ml) salt
  • 1/2 tsp (2.5 ml) garlic powder
  • 1/4 tsp (1.25 ml) black pepper
  • 1/2 cup (120 ml) Thai sweet chili sauce
  • 1 tbsp (15 ml) soy sauce
  • 1 tbsp (15 ml) rice vinegar or lime juice
  • 1 tsp (5 ml) sesame oil (optional)
  • 1 tsp (5 ml) grated fresh ginger (optional)
  • 1/2 tsp (2.5 ml) crushed red pepper flakes (optional)

Instructions:

  1. Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.
  2. Pat the wings completely dry with paper towels.
  3. In a large bowl, toss the wings with baking powder, salt, garlic powder, and black pepper.
  4. Arrange the wings in a single layer on the wire rack.
  5. Bake for 40-45 minutes, flipping halfway through.
  6. While the wings bake, combine sweet chili sauce, soy sauce, rice vinegar (or lime juice), sesame oil, ginger, and red pepper flakes (if using) in a small saucepan.
  7. Heat the glaze over low-medium heat until warmed through and slightly thickened (about 2-3 minutes), stirring occasionally.
  8. Once the wings are done, transfer them to a clean bowl. Pour the glaze over the wings and toss to coat evenly.
  9. Transfer the glazed wings to a serving platter. Garnish with green onions, sesame seeds, and lime wedges (if desired).