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Crispy Baked Sweet Chili Chicken Wings Recipe with Easy Tangy Ranch Dip

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These crispy baked sweet chili chicken wings are coated with a sticky, caramelized glaze and served with a tangy ranch dip, perfect for parties or casual snacks. Baking instead of frying makes them lighter but still satisfyingly crunchy.

Ingredients

Scale
  • 2 pounds (900g) chicken wings, tips removed if desired
  • 1 tablespoon baking powder (aluminum-free recommended)
  • Salt and pepper to taste
  • ½ cup (120ml) sweet chili sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 tablespoon honey (optional but recommended)
  • Ranch Dip:
  • ½ cup (120g) mayonnaise
  • ¼ cup (60g) sour cream
  • 1 teaspoon dried dill
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 tablespoon fresh lemon juice
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.
  2. Pat the chicken wings dry with paper towels to ensure crispiness.
  3. In a large bowl, toss the wings with baking powder, garlic powder, smoked paprika, salt, and pepper until evenly coated.
  4. Arrange the wings in a single layer on the wire rack, leaving space between each wing for air circulation.
  5. Bake the wings for 25 minutes without opening the oven.
  6. Flip each wing over and bake for another 20 minutes until golden brown and crispy.
  7. While the wings bake, mix sweet chili sauce and honey in a small bowl to make the glaze.
  8. Remove wings from the oven and brush each piece generously with the sweet chili glaze.
  9. Return the wings to the oven and bake for an additional 5-7 minutes to caramelize the glaze.
  10. To make the ranch dip, combine mayonnaise, sour cream, dried dill, garlic powder, onion powder, lemon juice, salt, and pepper in a bowl. Stir until smooth and chill until ready to serve.
  11. Serve the crispy baked sweet chili chicken wings hot with the tangy ranch dip on the side.

Notes

Pat wings dry thoroughly before coating to ensure crispiness. Use aluminum-free baking powder and avoid baking soda. Flip wings halfway through baking for even crisping. If wings aren’t crispy enough, broil for 1-2 minutes watching closely. Chill ranch dip for at least 15 minutes for best flavor. Leftovers keep well refrigerated for 3 days and reheat in oven for best texture.

Nutrition

Keywords: chicken wings, sweet chili sauce, baked wings, crispy wings, ranch dip, party food, easy recipe

Find it online: https://hungermind.com/crispy-baked-sweet-chili-chicken-wings-recipe-with-easy-tangy-ranch-dip/