- 16 pieces chicken
- 12 ounces sweet chili sauce
- Dismember eight wings into their three respective pieces. The tips, well, I have canine “kitchen helpers” and they consider the raw tips to be THEIR tasty diversion. Already this recipe is a crowd pleaser and we haven’t even turned on the oven.
- Coat each wing piece in Sweet Chili sauce, I use the 12 ounce bottle of Mae Ploy brand (under two dollars from the big W-brand store). This is found in the Chinese food section and is sweet and spicy but not too spicy
- Marinate in the refrigerator at least overnight and up to 24 hours in a microwave safe bowl covered with plastic wrap. Stir occasionally to make sure each piece is coated.
- The next day, use a sharp knife to make a small slit in the plastic wrap and microwave on high for ten minutes. Oven gloves would come in handy now. Using tongs, remove the chicken wings onto a foiled jelly roll pan, reserving the liquid. My heat-abused jelly roll pan is slightly concave which allows the chicken juices and the Sweet Chili sauce to pool and thicken in the center of the pan.
- Into a 325 degree oven. Every ten minutes for 40 minutes, remove the pan, baste the wings with the reserved liquid, turn the wings over and baste again. And, yes, compulsive me, I rotate the pan 180 degrees each time. For the last twenty minutes I use the thickened liquid in the pan to baste the wings, not the reserved liquid.
- After 60 minutes, turn off the oven, leave the door ajar and the pan of wings in the oven. When you can no longer hear the wings sizzling, plate them up. Or, if you like a bit more caramelization, put them under the broiler, but please don’t take your eyes off of them during broiling. The high sugar content of the sauce could leave you with lumps of chicken-charcoal.