Spicy Sweet Chili Chicken Wings

Dry the wings very well with paper towels. You want them to be as dry as possible so the wings get super crispy! (Alternatively, you can dry them out in the fridge overnight. See more in the Recipe Notes.)

Place the wings in a large mixing bowl. Add the baking powder, cornstarch, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Toss to combine.

To bake the wings, preheat the oven to 425°F (218°C) and line a sheet pan with parchment paper or tin foil. Then, place an oven-safe wire rack on the prepared sheet pan. Grease it very well with neutral oil or cooking spray, or the wings will stick.

Place the wings skin-side up in a single layer on the wire rack. It's ok if they're touching a bit on the sides, because they will shrink as they cook.

Bake the wings for 25 minutes. Then, flip the wings and bake them for another 15-20 minutes until they are crispy on the outside and the internal temperature reaches 165°F (74°C) at the thickest part. Remove the wings from the oven and let them sit for about 5 minutes to crisp up a bit more.

To air fry the wings, grease the basket of an air fryer with neutral oil or cooking spray. Place the wings skin-side up in a single layer in the air fryer basket. It's ok if they're touching on the sides.

Fry the wings at 375°F (190°C) for 10 minutes. Then, flip the wings and fry them for 6-8 more minutes until they're crispy on the outside and the internal temperature reaches 165°F (74°C) at the thickest part. Let the wings rest for 5 minutes to crisp up more.

While the wings are cooking, combine the melted butter, sweet chili sauce, low-sodium soy sauce, lime juice, sesame oil, hot sauce, minced garlic, and brown sugar in a medium bowl. Whisk until smooth.

Once the wings have rested for about 5 minutes, transfer them to a large bowl. Drizzle half of the sauce over the wings and use tongs to toss the wings until they're evenly coated. Add more sauce to taste, or serve the extra sauce on the side. If you want the wings to be more sticky and glazed, broil them on high for 1-2 minutes, or air fry them at 375°F (190°C) for 2-3 more minutes.

Transfer the wings to a serving platter. Garnish with fresh chives and red pepper flakes, to taste. Enjoy!