chicken wings, cut at the joint into 2 pieces, tips saved for another use
1 1/2 tsp
Thai sweet chili sauce
fish sauce, such as Red Boat
3 to 4 Tbsp
Sriracha, to taste
garlic cloves, roughly chopped
thinly sliced green onion
limes, zested and halved
Preheat oven to 400°F.
Line 2 large rimmed baking sheets with foil. Oil foil or coat with non-stick spray. Divide wings evenly between sheets. Season with salt and pepper. Bake until skin is crispy, stirring once or twice, about 45 minutes. While wings bake, make the sauce and dip.
To a large bowl, add chili sauce, fish sauce, Sriracha, and lime zest; mix well. Transfer half of the sauce to a small bowl; stir in green onion and set aside to serve as the dip. To the large bowl, add garlic.
Transfer baked wings to the large bowl with sauce and mix until wings are coated with sauce.
Return the coated wings to the baking sheets and place in the oven. Bake another 10 minutes, until the sauce begins to caramelize.
Transfer wings to a large platter. Squeeze lime halves over wings. Garnish platter with cilantro sprigs and serve with dip.