Chili Chicken Wings

Deliciously sticky and spicy Asian-inspired chicken wings coated in a flavorful sauce made with vinegar, plum sauce, hoisin, and fresh chilies. Perfect for parties or as an appetizer.

6 servings

1 hr 20 min

Published October 4, 2025

Ingredients

•1½ cups rice or cider vinegar
•1 cup sugar
•¾ cup ketchup
•6 tablespoons Chinese plum sauce
•1 tablespoon hoisin sauce
•2 tablespoons garlic
•2 tablespoons fresh chili
•3 tablespoons fresh ginger
•1 teaspoon salt
•1 tablespoon cornstarch
•30 pieces chicken wings
•2 tablespoons cilantro
•garnish

Cooking Instructions

1.
1. Prepare the sauce: Combine all the sauce ingredients in a small, heavy saucepan. Bring to a boil over medium-high heat, reduce to medium-low and simmer, stirring constantly to blend the flavors, about 5 minutes. Remove from the heat and cool to room temperature. Puree in a food processor until nearly smooth. (Makes 3 cups.) Store, covered, in the refrigerator for up to 2 weeks.
15 min
2.
2. Preheat the oven to 350ºF.
5 min
3.
3. Using a sharp knife, separate the chicken wings at the joint. Set aside.
10 min
4.
4. Place the chicken wings in a large bowl and toss well with 1 1/2 cups of the sauce. Lay the chicken wings in a single layer on 2 or 3 baking sheets (do not overcrowd them). Bake for 45 to 50 minutes, basting once or twice with additional sauce. Place the wings on a platter, sprinkle with cilantro and serve.
50 min

Ingredients

•1½ cups rice or cider vinegar

•1 cup sugar

•¾ cup ketchup

•6 tablespoons Chinese plum sauce

•1 tablespoon hoisin sauce

•2 tablespoons garlic

•2 tablespoons fresh chili

•3 tablespoons fresh ginger

•1 teaspoon salt

•1 tablespoon cornstarch

•30 pieces chicken wings

•2 tablespoons cilantro

•garnish

Cooking Instructions

1. Prepare the sauce: Combine all the sauce ingredients in a small, heavy saucepan. Bring to a boil over medium-high heat, reduce to medium-low and simmer, stirring constantly to blend the flavors, about 5 minutes. Remove from the heat and cool to room temperature. Puree in a food processor until nearly smooth. (Makes 3 cups.) Store, covered, in the refrigerator for up to 2 weeks.

15 min

2. Preheat the oven to 350ºF.

5 min

3. Using a sharp knife, separate the chicken wings at the joint. Set aside.

10 min

4. Place the chicken wings in a large bowl and toss well with 1 1/2 cups of the sauce. Lay the chicken wings in a single layer on 2 or 3 baking sheets (do not overcrowd them). Bake for 45 to 50 minutes, basting once or twice with additional sauce. Place the wings on a platter, sprinkle with cilantro and serve.

50 min