Spicy Pineapple Sweet Chili Wings

Yield

4 servings · 2 lbs glazed chicken wings

Cook time

40–45 minutes

Ingredients

• 2 lbs chicken wings, split, tips removed
• 1 tablespoon aluminum-free baking powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon neutral oil
• ½ cup Thai sweet chili sauce
• ½ cup pineapple juice
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar or fresh lime juice
• 1 tablespoon Sriracha, or to taste
• 2 garlic cloves, minced
• 1 teaspoon fresh ginger, grated
• 1 teaspoon cornstarch, optional
• 1 tablespoon cold water, for slurry, optional

Method

1. Preheat the oven to 425°F (220°C). Place a wire rack over an 18×13-inch rimmed baking sheet.
2. Pat the chicken wings thoroughly dry with paper towels.
3. In a large bowl, toss the wings with baking powder, salt, black pepper, and neutral oil until evenly coated.
4. Arrange in a single layer on the rack. Bake for 40–45 minutes, turning halfway, until golden, crispy, and cooked through to 165°F (74°C).
5. Alternatively, cook in batches in a 6-quart air fryer at 390°F (199°C) for 20–25 minutes, turning halfway, until crisp and fully cooked.
6. Meanwhile, combine sweet chili sauce, pineapple juice, soy sauce, vinegar or lime juice, Sriracha, garlic, and ginger in a 1-quart saucepan.
7. Simmer over medium-low heat for 5–6 minutes, stirring occasionally.
8. For a thicker glaze, mix cornstarch with cold water. Stir into the simmering sauce and cook for another 1–2 minutes until glossy.
9. Transfer the cooked wings to a large mixing bowl. Pour the warm pineapple chili sauce over them.
10. Toss gently until every wing is evenly glazed. Serve immediately.

Kitchen notes

Timing guide:
Cook time: 40–45 minutes (oven) or 20–25 minutes (air fryer)

Practical Woman's Secret
Cook the wings until crispy before adding the glaze. The pineapple juice and sweet chili sauce contain sugars that can burn during roasting, so coating the wings at the end gives them a beautiful, sticky finish.