These simple chicken wings are fried in the oven, avoiding the hassle and mess of deep-frying on the stovetop; for an air fryer version, see the recipe below. Lightly coating the wings with oil, then tossing them with cornstarch before cooking helps produce crispness without greasiness. Thai sweet chili sauce, sold in bottles, is sweet and spicy, as its name suggests, but it’s also tangy and garlicky. We use it as a sauce base for tossing the wings after cooking. The chili heat varies by brand, so if you’re seeking a bolder blast than what yours offers, stir some red pepper flakes or cayenne into the sauce.