This Sweet Chili Chicken recipe is a finger-licking delight that combines crispy baked chicken with a glossy, spicy-sweet glaze. It’s perfect for busy weeknights or when I want something bold and flavorful without too much fuss. The sauce clings to each wing or drumette beautifully, and I like to serve it over rice to soak up every last drop.

Why You’ll Love This Recipe

I love this recipe because it brings that perfect balance of heat and sweetness with minimal effort. The chicken turns out juicy inside with a slightly crisp exterior, and the sticky sauce gives it a restaurant-quality finish. I also appreciate that it uses simple ingredients I usually have on hand. It’s crowd-pleasing, budget-friendly, and incredibly satisfying.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chicken wings or drumettes
Sweet chili sauce
Soy sauce
Garlic (minced)
Brown sugar
Olive oil
Salt
Black pepper
Fresh chopped cilantro or green onions for garnish (optional)

directions

I start by preheating the oven to 400°F (200°C).
I toss the chicken with olive oil, salt, and pepper in a large bowl until the pieces are evenly coated.
I arrange the chicken on a lined baking sheet and bake for about 35–40 minutes, flipping halfway through for even cooking.
While the chicken bakes, I mix sweet chili sauce, soy sauce, brown sugar, and minced garlic in a saucepan over medium heat until the sugar dissolves and the sauce thickens slightly.
Once the chicken is done, I toss it in the warm sauce until fully coated.
I return the sauced chicken to the oven for another 5–10 minutes to caramelize slightly.
I garnish with chopped cilantro or green onions and serve hot over rice.

Servings and timing

This recipe serves 4 people and takes about 50 minutes total: 10 minutes prep and 40 minutes cook time.

Variations

I sometimes swap wings for boneless chicken thighs or breasts for a less messy but equally tasty version.
For extra heat, I add a dash of sriracha or crushed red pepper flakes to the sauce.
When I’m in the mood for extra crunch, I coat the chicken in cornstarch before baking.
I occasionally stir in lime juice or zest to brighten the flavors.
If I want to skip the oven, I use an air fryer at 375°F for about 25 minutes, shaking halfway.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place the chicken in a 350°F oven for about 10–12 minutes until warmed through, or I microwave it for a quick fix, though the oven helps retain the crispy texture.

FAQs

How spicy is sweet chili chicken?

It’s mildly spicy with a sweet kick. I find it perfect for most palates, but I can increase the heat by adding hot sauce or chili flakes.

Can I make this ahead of time?

Yes, I often bake the chicken ahead and refrigerate it. When ready to serve, I reheat and toss it with fresh warm sauce.

What can I serve with sweet chili chicken?

I love pairing it with jasmine or basmati rice, stir-fried veggies, or a fresh cucumber salad to balance the heat.

Can I use store-bought sweet chili sauce?

Absolutely, I usually use my favorite bottled brand for convenience, but I’ve also made it from scratch when I have more time.

Is this dish gluten-free?

To make it gluten-free, I use gluten-free soy sauce or tamari. Most sweet chili sauces are naturally gluten-free, but I always check the label to be sure.

Conclusion

Sweet Chili Chicken is one of those recipes I keep coming back to for its simplicity and big flavor payoff. It’s adaptable, satisfying, and always a hit whether I serve it for dinner or bring it to a casual get-together. I hope this becomes a go-to recipe in your kitchen just like it is in mine.