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Crispy Cilantro & Sweet Chili Chicken Wings

I LOVE wings. Crispy, saucy, sticky & down right delicious if you ask me! I think I read at least 5 (or more!) different recipes before coming up with my own version of these crispy delights.

Making crispy oven wings at home takes time so be patient, my friend! These babies were almost in the oven for an hour but trust me! The end result is totally worth it!! Feel free to use this recipe as a base & switch up the sauce if cilantro & sweet chili is not your jam (although it's SO delicious!). I hope you enjoy these tasty treats 😍

Crispy Cilantro & Sweet Chili Chicken Wings (Serves 4)


- 2 pounds fresh chicken wings

- 2 Tbsp olive oil

- 1/2 cup flour

- 1 tsp each; paprika, onion powder, garlic powder, salt, pepper

- 1/3 cup sweet chili sauce (I love Thai Kitchen brand)

- 1/4 cup cilantro, chopped


1. Preheat oven to 425 degrees. Line baking sheet with tin foil and lightly butter or oil tin foil.

2. In a large bowl, add in chicken wings. Drizzle with olive oil and use tongs to toss chicken wings until they are coated with oil. Set aside.

3. In a large resealable bag, add in flour, paprika, onion powder, garlic powder, salt and pepper. Gently shake bag to mix together ingredients.

4. Using your tongs, place chicken wings inside resealable bag and close tight. Gently shake bag to coat chicken wings with flour mixture.

5. Once coated, use your tongs once again and place chicken wings in a single layer directly on your prepared baking sheet.*

6. Bake chicken wings for 30 minutes. Remove pan from oven and turn the chicken wings over to get both sides crispy! Bake for an additional 10-15 minutes until meat is no longer pink and juices run clear.*

7. Remove chicken wings from the oven and brush sweet chili sauce onto your wings. Switch your oven temperature to broil and bake for an additional 3-4 minutes or until sauce has gently browned and wings look sticky.

8. Remove chicken wings and add to serving plate. Sprinkle with chopped cilantro and serve hot. Enjoy!


* I tried to also bake them on top of a cooling rack like some recipes suggested and they came out really soggy. Cooking them directly on the prepared pan gives the edges a nice crisp touch.

* Take one of your largest chicken wings and cut into it to see if its done.

* Thanks for the Cookie Rookie, Food.ca and Healthy Recipes...this recipe is inspired from your recipes!

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