Sweet chili wings might be a little misleading as this is not intended to be a Thai sweet chili sauce. Nor is it intended to be some sort of Asian inspired sauce either. It came about as nothing more than me messing around in the kitchen and throwing a few ingredients together that I thought tasted quite good. It doesn’t contain sesame oil, ginger, fish sauce (which is most yucky in my humble opinion), or Mae Ploy Sweet Chili Sauce. In fact, the only reason I call this wing sauce sweet chili, is because it’s sweet and it contains chili powder. That reminds me, I should look into being a bit more creative with the names of our recipes.
Let me give you a few quick thoughts about this recipe. Usually, for any sort of wing sauce I make, I try and shoot for the perfect amount of sauce for 12 wings. That seems like a standard amount of wings for a couple people. The recipes can then easily be doubled or tripled depending on how many people will be eating the wings.
This sweet chili wing recipe actually ends up making more than you will need for a dozen wings. The leftover sauce can either be discarded or poured into a small dish as extra sauce. Or you could simply use it to coat some extra wings. It is also just a little on the rich side, so feel free to add some additional water or pineapple juice if you want to thin the sauce out a bit. But be careful you don’t add too much or it might end up being too thin.
All of the ingredients should be added to the sauce pan from the very beginning before heat is applied. If you have ever tried adding corn starch to warm or hot liquid, you’ll know that it doesn’t work very well. The cornstarch forms lumps and doesn’t thicken properly. Dissolving the corn starch in the water before it gets hot, will insure a smooth and properly thickened sauce.
So that should do it. Can you believe it, I actually managed to write a short post that actually stayed on track? One last thing though before I go. The sweet chili sauce has just a little heat from the crushed red peppers, so if you don’t do heat, you can omit the red pepper flakes. I hope you enjoy these wings as much as I do, so please let us know what you think in the comment section below.
Sweet Chili Wings
By: Semiserious chefs
- 6 – 8 fresh chicken wings (split into drumettes and flats making a total of 12 – 16 pieces)
- 1/4 cup pineapple juice
- 1/8 cup white vinegar
- 1/2 tablespoon cornstarch
- 1/4 cup sugar
- 2 teaspoons tomato paste
- 1 clove garlic (minced)
- 1/2 tablespoon chili powder (hot New Mexico chili powder if you can find it)
- 1/4 teaspoon salt
- crushed red pepper flakes (few dashes or to taste)
- Cook chicken wings as desired and set aside in a large bowl.
- In a small sauce pan, thoroughly whisk all ingredients together.
- Turn heat to medium and continue to whisk frequently.
- Since there isn’t a lot of sauce, it will heat up quickly and start to thicken just a little. That is exactly what you want. But don’t forget to keep whisking the sauce so it doesn’t burn. Shortly after it starts to thicken it will begin to bubble and that means it’s done.
- Remove the sweet chili sauce from the heat and drizzle over chicken wings.
- Toss the wings in the bowl until they are liberally coated and then serve with your favorite garnish.