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Chili Garlic Chicken Wings Recipe
Ash Tyrrell

Chili Garlic Chicken Wings Recipe

I recently made these Chili Garlic Chicken Wings, and I can’t stop raving about them! The crispy texture, combined with the sweet and spicy garlic chili glaze, creates a flavor explosion like no other.
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Prep Time 10 minutes
Cook Time 40 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 pounds chicken wings: Fresh wings are always better for crisping up nicely.
  • 1 tablespoon soy sauce: Adds depth and savory notes to the wings.
  • 2 tablespoons cornstarch: The secret to achieving that light crunch-perfect coating.
  • 1 teaspoon smoked paprika: Infuses a subtle smoky flavor.
  • 1 teaspoon salt: Enhances flavors.
  • 1/2 teaspoon black pepper: Balances the seasoning.
  • For the Chili Garlic Sauce
  • 1/4 cup chili sauce: The source of heat and tangy sweetness.
  • 2 tablespoons butter: Adds richness and helps the sauce coat the wings.
  • 2 garlic cloves minced: Infuses bold, aromatic flavor.
  • Fresh parsley finely chopped (for garnish): Adds a pop of freshness and color.

Method
 

  1. Preheat your oven to 400°F (200°C). Start by separating your wings into flats and drumettes if they aren’t already cut. Pat them completely dry using paper towels to remove any excess moisture.
  2. This is crucial for a crispy finish. Toss the wings in a mixing bowl with the soy sauce, cornstarch, smoked paprika, salt, and pepper. Stir them well to ensure each piece is evenly coated.
  3. Line a baking sheet with parchment paper and place a wire rack on top. Arrange the wings in a single layer, ensuring they aren’t crowded for even cooking. Bake for 20 minutes, then flip them over and bake for another 20 minutes.
  4. The wings should come out golden brown, crispy, and perfect!
  5. While the wings are baking, melt the butter in a small saucepan over medium heat. Add the minced garlic and sauté until fragrant, about one minute.
  6. Stir in the chili sauce and a pinch of parsley, simmering the mixture gently for three to four minutes to meld the flavors. The sauce should be slightly thickened and ready to coat the wings.
  7. Transfer the baked wings into a large bowl while they’re still hot. Pour the warm, sticky chili garlic sauce over them. Using tongs, gently toss the wings until every single piece is drenched in that delicious glaze.
  8. Arrange the saucy wings on a large serving platter, garnished with a sprinkle of chopped parsley for a fresh pop of color. Serve hot with your favorite dips or sides, and watch them disappear in no time!

Notes

  • Dry the Wings Thoroughly: This step is key for crispiness, so don’t skimp on blotting them dry.
  • Avoid Overcrowding the Rack: Give the wings space to breathe to ensure even cooking and crisp skin.
  • Customize the Heat: Feel free to adjust the chili sauce to your spice tolerance. Add cayenne for heat or a touch of honey for sweetness.
  • Flip for Even Cooking: Flipping the wings halfway ensures even crisping on both sides.