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Oven-Fried Sweet Chili Chicken Wings
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.
2 to 4
Servings
Don’t allow the wings to cool before tossing them with the sauce. Add them while hot so they readily absorb the flavorings without losing their crispness.
35 minutes
Ingredients
-
1½
pounds chicken drumettes, flats (wingettes) or a combination, patted dry
-
2
teaspoons soy sauce, divided
Directions
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01Heat the oven to 450°F with a rack in the middle position. Line a rimmed baking sheet with foil and mist it with cooking spray. In a medium bowl, toss the chicken with 1 teaspoon soy sauce and the oil until well coated. Sprinkle the cornstarch and ¼ teaspoon pepper over the wings; using a silicone spatula, toss until evenly coated.
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