Chili Garlic Wings
Published May 31, 2023 • Updated March 13, 2026
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Juicy, oven-baked chili garlic wings slathered in a sticky, sweet and spicy keto sauce. I marinate these in a homemade Asian-inspired glaze, then broil until the edges caramelize.
These Asian chicken wings are for the nights when I want something stickier and more layered than my garlic parmesan wings or buffalo wings. The chili garlic glaze is sweet, spicy, and so sticky you’ll need napkins before you reach for the next one.
I make a version of these almost every weekend during football season, and they’re gone before halftime. What makes this recipe work is the blend of pantry-friendly ingredients you probably already have: avocado oil, soy sauce (or tamari if you need it gluten-free), sugar-free honey, chili garlic sauce, fresh garlic, and ground ginger. The sauce comes together in minutes, but the flavor reads like it took all afternoon. After a reader named Rebecca suggested adding a drizzle of sesame oil to the marinade, I tested it and I’m not going back. That nutty depth against the chili garlic heat is the kind of upgrade you notice on the first bite.
Party wings (drumettes and flats) get marinated in the sauce for at least an hour, but I always go the full two. The difference between one hour and two is real. Here’s the technique that matters: the baking marinade just bastes, it doesn’t reduce on its own. The sticky part only happens when you reduce the reserved marinade in a saucepan, brush it all over the baked wings, and then hit them under the broiler for a minute or two. I still hover at the broiler the last 30 seconds because they go from perfect to charred in a blink. That final step gives you the lacquered, caramelized edges that make these low carb wings worth every minute of marinating. A sprinkle of sliced green onions and sesame seeds right at the end adds freshness against all that glaze.
At 29g protein and only 2g net carbs per serving, these fit into just about any macro plan. My reader Denise said it best after her third batch: she still can’t get over how indulgent they taste for that carb count. I hear that a lot.
If you’re putting together a keto appetizer spread, I always set out buffalo chicken dip and keto nachos next to these. Bacon jalapeno popper dip and chicken parmesan sliders are two more that never have leftovers at my house. For something lighter, bacon wrapped brussel sprouts balance out all that sticky richness. I’ve been serving some version of this lineup at every game day since last fall, and someone always asks for the recipes.
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Ingredients
⅓ cup avocado oil -
⅓ cup soy sauce or tamari
-
⅓ cup sugar free honey, divided
-
¼ cup chili garlic sauce
-
4 cloves garlic, minced
-
1 teaspoon ground ginger
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2 lb party chicken wings (drumette & flats)
Step by Step Instructions
Step by Step Instructions
Asian chicken marinade
In a large bowl, combine avocado oil, soy sauce, ¼ cup sugar free honey, chili garlic sauce, minced garlic and ginger powder. Reserve ¼ cup of the marinade to use for later.
- ⅓ cup avocado oil
- ⅓ cup soy sauce or tamari
- ¼ cup sugar free honey
- ¼ cup chili garlic sauce
- 4 cloves minced garlic
- 1 teaspoon ground ginger
Marinate chicken
Add wings to bowl with the chicken marinade. Toss the wings to coat. Cover with plastic wrap and refrigerate for 1-2 hours.
- 2 lb party chicken wings
Bake the wings
Preheat the oven to 400°F. Line a large baking sheet with aluminum foil and place a wire rack on top of the foil-lined tray. Spray the wire rack with cooking spray. Evenly space the marinated wings on the wire rack. Bake at 400°F for 25 minutes. Flip wings, then return to the oven to bake for an additional 25-30 minutes or until cooked through.
Make chili garlic glaze
Add the reserved marinade to a small saucepan along with remaining sugar free honey (about 1 tablespoon). Heat over medium heat. Bring to a boil then reduce heat and let simmer until thickened (3-5 minutes).
- ¼ cup reserved marinade
- 1 tablespoon sugar free honey
Glaze and broil
Once wings are done baking, remove the baking tray from the oven and brush chili garlic glaze all over the wings. Return to the oven but place under the broiler on the top rack and broil on high for 1-2 minutes to caramelize the sauce. Keep a close eye on the wings while broiling to make sure they don’t burn.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
What is chili garlic sauce, and where can I buy it?
I use Huy Fong chili garlic sauce (same company that makes Sriracha) for this recipe. It's a thick, chunky sauce made from red chili peppers, garlic, vinegar, and salt. I find it in the Asian food aisle at my regular grocery store, usually right next to the Sriracha. It's spicier and chunkier than Sriracha, which is why I prefer it for this glaze. The chunks of garlic and chili add texture that you just don't get from smoother hot sauces.
Can I freeze these wings before cooking?
I do this all the time for meal prep. I toss the raw wings in the marinade, lay them flat in a freezer bag so the sauce coats everything, and freeze for up to 3 months. When I'm ready to cook, I thaw them overnight in the fridge and bake as directed. The marinating happens as they thaw, so they actually pick up even more flavor this way.
How do I make the sauce extra sticky?
I reduce the reserved marinade a little longer than the recipe says, usually 5-7 minutes instead of 3-5, until it coats the back of a spoon. If you want it even thicker, I've whisked in about 1/4 teaspoon of xanthan gum while the sauce is simmering. It thickens fast, so go easy. That gives you a thick, sticky coating that clings to every wing without sliding off.
Can I use drumsticks instead of wings?
I've made this with bone-in chicken thighs and it works great. Drumsticks would be the same idea. Just increase the bake time to about 40-45 minutes total (flipping halfway) since they're thicker. The glaze step stays the same. I actually prefer thighs when I'm cooking for just myself because there's more meat per piece.
How do I adjust the spice level?
I've made these at every spice level depending on who's eating. For less heat, I cut the chili garlic sauce in half and add an extra tablespoon of honey to compensate. For more heat, I stir in a teaspoon of Sriracha or a pinch of cayenne into the glaze right before brushing. My husband likes his spicier, so I usually brush his wings with the boosted glaze separately.
How do I get the crispiest skin on baked wings?
I pat my wings completely dry with paper towels before marinating. That's the biggest factor. Some people toss wings in baking powder before cooking, and I've tested that too. It works, but with this recipe the marinade is wet enough that it doesn't make a huge difference. What really crisps the skin is the wire rack (air circulates underneath) and that final broil step. I watch them closely under the broiler because they go from perfect to burnt in about 30 seconds.
Can I add sesame oil to the marinade?
I started doing this after a reader mentioned it, and now I add about a teaspoon of toasted sesame oil to every batch. It doesn't overpower the chili garlic. It just adds this nutty depth that rounds out the whole glaze. I mix it in with the avocado oil at the beginning so it distributes evenly through the marinade. If you have it in your pantry, try it once.
Can I make these gluten-free?
I use tamari instead of soy sauce when I'm cooking for friends who need it gluten-free, and the wings taste identical. Tamari has the same salty, fermented depth without the wheat. I list it as an option right in the ingredients. Double-check your chili garlic sauce label too (most brands like Huy Fong are already gluten-free, but I always verify before serving to someone with a sensitivity). This is one of my easiest keto recipes to adapt for anyone avoiding gluten.
Added a drizzle of sesame oil to the marinade and honestly I think it made the whole thing. The nutty note cut right through the chili garlic heat in a way that kept me picking at wings long after I was full. Edges caramelize really nicely under the broiler too. Already planning the next batch and bumping up the ginger to see what happens.
Sesame oil in the marinade. I'm doing this next batch. Nuttiness against the chili garlic heat makes complete sense. On the ginger, try 1.5 teaspoons before jumping higher.
I held off on making these because I was sure oven-baked wings couldn't get a sticky glaze to actually caramelize without frying. Wrong. The broil at the end with the reserved marinade does something I wasn't expecting from a home oven, those edges come out lacquered and almost charred in the best way. The chili garlic sauce keeps it from going cloying, which is my usual complaint with sugar-free glazes. Double batch next time.
Third time making these and I finally figured out the trick is letting them marinate the full time (I was rushing it before and they just weren't the same). The chili garlic glaze gets so sticky and caramelized under the broiler that I literally stood at the oven watching the last two minutes. And only 2.4 net carbs for how indulgent these taste, which I'm still not over.
Yeah, there's no shortcut on the marinade. And I still hover at that broiler the last 30 seconds like it's about to burn any second and then it's just right.
The reserved marinade glaze is where everything happens, just FYI. I almost skipped the saucepan step because I thought the baking marinade would be enough, and it really would not have been. That sticky caramelized finish from the chili garlic glaze is the whole point.
Yeah, that step is the whole thing. The baking marinade just bastes, it doesn't reduce. The sticky part only happens in the pan.
29g protein per serving is exactly what I need for my macros. These are getting added to meal prep rotation.
Wings hold up great in the fridge for 4-5 days. I reheat mine in the air fryer at 375 for 6 minutes and the skin crisps back up.