Step 1

Gather all the tools and ingredients for this recipe.

Step 2

Cut wings into drums and flats.

Step 3

Peel and roughly chop garlic and ginger.

Step 4

Seed and roughly chop Fresno chilis.

Step 5

Make a slurry by mixing the arrowroot powder with the water.

Step 6

Preheat your oven to 250°F (120°C).

Step 7

In a bowl, add the wings, seasonings, and olive oil. With a rubber spatula, mix until the wings are nicely coated.

Step 8

Place the wings, skin side up, in a single layer on a foil covered baking sheet.

Step 9

Put in the oven for 30 minutes.

Step 10

After 30 minutes, increase the oven temp to 450°F (230°C). Cook for another 30 minutes.

Step 11

The wings should have nice, crispy skin now. Remove from the oven and set aside.

Step 12

While the wings are cooking, let's make the sweet chili wing sauce.

Step 13

Add the garlic, ginger, chilis, honey (or low-carb alternative), and fish sauce to a mini-prep or food processor. Blitz until it is chopped really well.

Step 14

Add the garlic-ginger mixture to a small saucepan over medium heat.

Step 15

Add in the cider vinegar and stir. When it starts to bubble a little bit, add in the arrowroot slurry (or the xanthan gum for low-carb.)

Step 16

Mix well and add in the salt and pepper. Continue to stir consistently for 6-8 minutes.

Step 17

Remove from the heat and set aside to cool until the wings are cooked.

Step 18

Add some of the Thai chili wing sauce to the bottom of a clean mixing bowl.

Step 19

Toss in some wings and stir around with a rubber spatula to coat in the sticky sauce.

Step 20

Serve immediately and happy eating!