Go Back
+ servings
pile of chicken wings on plate 1
Print Recipe Pin
4.84 from 6 votes

Sweet and Spicy Chicken Wings

Make these easy, sticky, sweet and spicy chicken wings on the grill when the craving hits and nothing else but chicken wings will do.
Prep Time5 mins
Cook Time18 mins
Total Time23 mins
Course: Appetizer, Main Course
Cuisine: American, Grilling
Servings (change as needed): 2 good size portions
Author: Cheryl, Two Kooks In The Kitchen


  • 2 pounds chicken wings, whole or split tips cut off and discarded or saved
  • salt, pepper, oil spray


  • 6 tablespoon Thai sweet chili sauce (just over 1/3 cup)
  • 2 tablespoon soy sauce, low sodium
  • 1 tablespoon prepared mustard Dijon is OK instead
  • 1 teaspoon minced garlic 1 clove
  • optional: 1/2 tsp dried oregano or thyme


  • PREPARE GRILL: Oil grill with paper towel dipped in oil or spray grill with oil. Heat grill to Medium-High, about 350-400F.
  • MAKE GLAZE: Combine all glaze ingredients in a small bowl or measuring cup until smooth. Taste and adjust to your taste, adding e.g. salt, more thai chili sauce, a dash of sugar, etc. Set aside.
  • SEASON CHICKEN WINGS: Sprinkle wings on both sides with salt and pepper. Spray (or brush lightly) with oil to further prevent sticking on grill.
  • GRILL WINGS: Place wings on one side of grill and lower the heat to medium low or low (about 300-325F). Leave other half on Medium-High. Cover and grill for 8-10 minutes, depending on the size of the wings, turning once.
  • GLAZE AND FINISH WINGS: Brush glaze on wings. Move wings to hotter side of grill. Grill for another 5-6 minutes until char marks appear. Brush on more glaze with a pastry brush as you turn them once or twice. Be careful they don't burn from the sugar in the glaze. Temperature of wings should be 160-165F. Transfer wings to platter, brush on any remaining glaze and serve hot or at room temperature. No need to rest them.
    glazed wings cooked on grill


Tips for grilling sweet and sticky chicken wings:
  1. Be sure to oil the grill to prevent sticking. I also spray the wings with oil before putting them on the grill. 
  2. Add the sauce only in the last 5-6 minutes of grilling at the higher heat. This will prevent burning and sticking from the sugar content.
  3. Don't overcook the wings if you like the meat moist, not dry. The temperature should be 160-165F.
  4. The total time to cook wings will be 15-20 minutes, depending on the size of the wings and how hot the grill is. Large or whole wings will take a few minutes longer. 
Make Ahead: 
  • Grill the wings  - with no glaze - until almost, but not quite, cooked over lower heat. Set aside or refrigerate. Finish on grill with glaze for the last 6-8 minutes.
  • Or, make the full grilled chicken wings recipe ahead (don't overcook them) and warm the wings in a 350F oven for 5 -7 minutes or in the microwave for a minute or two.
Nutrition values are estimates based on 1 lb wings per person which is typically a larger portion of wings.
Calories: 664kcal | Carbohydrates: 27g | Protein: 47g | Fat: 40g | Saturated Fat: 11g | Cholesterol: 189mg | Sodium: 1307mg | Potassium: 411mg | Fiber: 1g | Sugar: 25g | Vitamin A: 360IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 3mg