These little chicken wings really pack tons of flavor. They are perfect for summer entertaining.
I bought the package of party wings. They were a little more expensive because they were already cut and trimmed.
They are well worth the extra money because they save a ton of time.
I also purchased a pack of regular chicken wings. They were taking so much time to trim and pull apart I just left ’em whole.
In a small bowl mix together all your marinade ingredients.
Place your chicken wings in a re-sealable gallon bag and pour the marinade over the wings. Give the bag a good “massage” to help incorporate all the marinade into each little chicken wing.
Refrigerate and let it marinate for two hours or up to a day (and even overnight).
You can bake these beauties in the oven or on the grill. Just go low and slow if using the grill.
Don’t these look yummy?
While the chicken wings are cooking, mix together the sweet chili sauce/glaze.
Place all the ingredients in a medium-sized sauce pan. Bring to a boil then reduce down to a simmer.
Let the sauce simmer for about 15 minutes. Try not to go over that because the sugar in the sauce will thicken too much and turn into hard candy.
Not that I’ve ever done that before…..okay, maybe once.
After the sauce has been thickened and the wings are cooked you need to place all the chicken wings into a large bowl.
Pour the sauce/glaze over the wings.
Once the wings have been coated with the sauce return the wings to the grill on low. Let them caramelize/crisp up for about 6 minutes total (3 minutes on each side). Arrange artfully on a platter and let your guests dig in.
These little wings have so much flavor. I’m pretty sure you won’t have any left over (except for the ones you will hide for yourself for that yummy midnight snack!)
Sweet Chili-Glazed Chicken Wings
Chicken Wing Marinade:
2 pounds chicken wings
1/2 cup peanut oil
3 tablespoons finely chopped fresh cilantro
3 tablespoons soy sauce
2 tablespoons minced garlic
2 tablespoons minced ginger
1 teaspoons dried crushed red pepper
Sweet Chili Sauce/Glaze:
1 cup rice vinegar
3/4 cup sugar
1/2 cup water
1 tablespoon minced garlic
1 teaspoon crushed red pepper
1 tablespoon (or more) sweet chili sauce
If not already, cut each chicken wing in half at joint. Now this is optional, I was lazy and didn’t do it on all of mine.
In a small bowl mix together the oil, cilantro, soy sauce, 2 tablespoons garlic, ginger and 1 teaspoon crushed red pepper in a bowl. Place chicken wings in a large gallon sized re-sealable bag and pour the marinade over the wings. “Massage” the bag to coat the wings. Refrigerate for a minimum of 2 hours or overnight for most flavor.
Now you can cook these wings two ways. The first is to pre-heat your oven to 400 degrees. Line a baking sheet with foil and spray with cooking spray. Using tongs, transfer chicken wings to large baking sheet. Bake until cooked through and golden brown, about 20 minutes. OR you can pre-heat your outdoor grill to about 400, right before you place the wings onto the grill, reduce the grill heat to about 350. Place the wings onto the grill, cooking for about 15-20 minutes and turning often, making sure that they don’t burn.
While the wings are cooking combine vinegar, sugar, water, chili-garlic sauce, garlic and crushed red pepper. Bring to boil; reduce heat and simmer until glaze mixture thickens to syrup consistency, about 15 minutes. Just be sure not to simmer too long or it will caramelize and turn into one big “candied mess”).
Transfer baked chicken wings to large bowl. Pour glaze over; toss to coat. Place chicken wings atop a medium heated grill. Cook until browned and skin has “crisped” up, about 10 minutes (5 on each side). When finished, pour remaining sauce from bottom of bowl over the chicken wings, serve hot or at room temperature. Serves about 4.