Shelly's Recipe

Asian Sticky Sweet and Spicy Chicken Wings

Category: Wings

Servings: 4
3/4 cup sweet chili sauce
2 teaspoons light soy sauce
1 to 3 teaspoons ground fresh chili paste (Sambal, depending on desired spice level0

1 1/2 pounds chicken wings (wing and drumstick separated)
2 green onions, trimmed and thinly sliced
Sesame seeds or finely chopped salted peanuts

Heat oven to 425 degrees F.

Line a baking sheet with aluminum foil. (If you have one that fits, lay a baking rack inside the baking sheet, this helps get the chicken extra crispy.

In a medium bowl, whisk together the sweet chili sauce, light soy sauce and one teaspoon of fresh chili paste. Taste and adjust the spiciness to your liking. Set aside about 1/2 a cup of the sauce for tossing the raw chicken in and save the rest for once the chicken has cooked (do not allow raw chicken to touch reserved sauce!).

Toss chicken with the 1/2 cup of sauce then place the wings onto baking sheet. Bake chicken, turning chicken once during cooking, until opaque throughout and crispy, about 30 minutes. If you would like, spread or brush a little more sauce onto chicken wings half way through cooking.

Toss cooked wings with the reserved sauce, place onto a large plate. Sprinkle with sliced green onions and sesame seeds or chopped peanuts.