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 teaspoon of toasted sesame oil to the marinade and the caramelization under the broiler got SO much deeper.
Switched to a wire rack for the broil step and bumped the chili garlic sauce to 1/3 cup in the glaze, and the edges came out with this sticky-crispy caramelization I kept going back for.
Wire rack under the broiler. I keep meaning to add that to the recipe notes. And bumping to 1/3 cup chili garlic gets you that caramelized edge the base amount misses.
I've made a lot of Asian wing recipes chasing the thing my favorite takeout spot does, and most of them get the sweet right but not the heat. This one actually has both. The broiling step at the end is what does it, you get those caramelized almost-charred tips that no oven recipe I've tried before has managed to pull off. Haven't ordered takeout wings since.
Yeah, the broil is non-negotiable on these. That's where the glaze actually sets instead of just sitting on the chicken wet.
My oldest won't go near anything labeled 'chili' as a rule, so when she started spooning the leftover glaze over her rice I just watched and didn't say anything. The caramelized edges from the broil are the real selling point for me. Four stars, mostly because I want to try doubling the garlic next time.
Watching her spoon the glaze over rice and saying nothing was the right call. Yes on doubling the garlic, I'd go 8 cloves minimum.
Made these on Sunday and my husband walked in asking what I ordered from because the smell when the broiler hits the glaze is something else. I've made wings before but I've never had someone think I called a restaurant. He didn't believe me when I said they were mine.
Ha, that glaze under the broiler doesn't smell like home cooking. It smells like takeout. The husband confusion tracks.
The glaze caramelized really well under the broiler, got that sticky coating I was hoping for. One thing I'd flag for other beginners: the chili garlic heat builds up more than I expected, so starting with a little less sauce might be worth it if you're not used to spicy.
Added a tablespoon of sesame oil to the marinade and the whole thing got noticeably deeper, like there's a toasted layer underneath all the chili heat. The glaze still caramelizes the same way under the broiler, but something about it just works better. Also, let the wings air-dry in the fridge uncovered for an hour after marinating. The skin gets crispy instead of just glazed and sticky. Won't go back to skipping either step.
Sesame oil is in my regular version now, same reason. The air-dry step is new to me though. Trying it Sunday.
These took me back to a takeout spot I dropped when I went keto two years ago. That sticky, caramelized glaze under the broiler. Missed it. Four stars only because mine needed about 10 more minutes than the recipe said, but I think that's my oven running cool.
Cool oven, just run it to 165 internal. The broil is where the glaze actually sets anyway.
One trick if you haven't tried it yet: pat the wings completely dry before they go into the marinade. Sounds backwards when you're about to soak them anyway, but the glaze actually grips and the broil step caramelizes instead of just steaming. Had a batch where the sauce slid right off and figured out that was why. The edges get a real char at the end instead of going soggy.
Yeah, it's in my FAQ. Pat dry first, even going into a wet marinade. The broil is where wet skin becomes a problem, not the soak.
I've made a lot of Asian wing recipes and nothing has come close to what the chili garlic glaze does here once it hits the broiler. That caramelization on the edges is freaking insane. This is the one.
The Huy Fong under the broiler is everything. Sugar-free honey chars at the edges faster than regular - that's the whole trick.
I do a double batch on Sundays. The glaze gets stickier and almost syrupy overnight, so Monday's reheated wings are somehow better than straight out of the broiler.
The sugar-free honey sets up overnight in a way regular honey just doesn't. Monday batch is the real meal.
My mom used to order wings from this Chinese takeout place every Friday when I was growing up. Haven't thought about them in years until I made these. Something about the chili garlic sauce caramelizing under the broiler brought it all back. Was not expecting that.nnI've been keto about two years now and made peace with wings just being a wing thing, but these taste like a memory. The soy sauce and sugar free honey together get sticky in a way I genuinely didn't think was possible without actual sugar. Giving it 4 stars because I let the glaze reduce a little too long and it got thick (totally my fault, not the recipe's), so next time I'm watching it. Making these again soon.
Takeout Friday is a real thing. The soy and honey together under the broiler do something I still can't fully explain, and I've made these probably 50 times.
My son who refuses anything with visible 'bits' in the sauce cleaned his plate and asked if we could have these for his birthday dinner. Still in shock. Would give five stars but want to test a double coat on the glaze first.
Birthday dinner request is the best. Double coat is worth it. Reduce the reserved marinade an extra couple minutes before the second brush so it clings instead of sliding off.
Coconut aminos instead of soy and an extra tablespoon of chili garlic sauce, and the glaze ended up stickier and more caramelized than anything I've made with this wing style before (still dialing in my heat tolerance, hence four stars).
Coconut aminos have more residual sugar so that caramelization tracks. For heat, I'd go 3 tablespoons of chili garlic instead of 4 and a little extra honey to compensate.
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.