Wingstop Sweet Chili Glaze Recipe

Wingstop's Sweet Chili Glaze is sweet chili and hoisin with a kick of red chili sauce, finished with sesame seeds. This copy simmers half a cup of sugar with water, rice vinegar, two tablespoons of hoisin, a tablespoon of sambal oelek and garlic for five minutes, then thickens it with cornstarch. It makes a cup, enough to glaze three pounds of wings.

What Wingstop's Sweet Chili Glaze is

Wingstop brought out Sweet Chili Glaze in January 2025 as a limited-time flavour. Its announcement, as carried by QSR Magazine, describes a fusion of sweet chili and hoisin with a kick of red chili sauce, topped with sesame seeds, and says the flavour was first tested in Singapore.

The recipe is not published. This one is a reconstruction from that description, and MakeFoodLovely is not connected with Wingstop.

Recipe

Wingstop Sweet Chili Glaze

A reconstruction of Wingstop's Sweet Chili Glaze — a sweet chili sauce with hoisin, sambal oelek and garlic, thickened with cornstarch and finished with sesame seeds. One cup.

4.7 (3)Print

Prep

5 min

Cook

8 min

Total

13 min

Serves

16

Cuisine

American

Ingredients

• 1/2 cup granulated sugar
• 1/2 cup water
• 1/4 cup rice vinegar
• 2 tablespoons hoisin sauce
• 1 tablespoon sambal oelek
• 2 cloves garlic, minced
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 1 tablespoon sesame seeds

Instructions

1. Stir the sugar, 1/2 cup of water, the vinegar, hoisin, sambal oelek and garlic together in a small saucepan. Bring to a boil over medium heat, stirring until the sugar dissolves.
2. Turn the heat down and simmer for 5 minutes.
3. Stir the cornstarch into the 2 tablespoons of cold water until smooth. Pour it into the simmering sauce while stirring and cook for 1 minute more, until the glaze turns clear and coats the back of a spoon.
4. Take the pan off the heat. Toss hot wings in the warm glaze and sprinkle the sesame seeds over them.

Nutrition

Calories:

35

Calculated from the ingredient quantities above using the USDA FoodData Central database, then divided by the number of servings. It is an estimate and will vary with the exact products you use.

The three sauces in the glaze

• Sweet chili is the base: sugar, vinegar, garlic and chili cooked to a syrup, the way bottled sweet chili sauce is built.
• Hoisin is a thick, sweet and salty Chinese sauce; its key ingredient, by Wikipedia's account, is fermented soybean paste. Two tablespoons darken the glaze and salt it, so the recipe needs no soy sauce.
• Red chili sauce is sambal oelek here, a coarse paste of crushed red chilies. One tablespoon gives a medium heat and two a hot one. Sriracha can replace it measure for measure.

Glazing wings so that it sticks

Toss 3 pounds of cooked wings with the warm glaze in a large bowl, a third at a time, then add the sesame seeds. The wings have to be hot and the glaze warm; cold glaze goes on in clumps.

The oven method for the wings themselves is in the Wingstop hot honey rub on this site: baked on a rack at 425°F until the skin is crisp.

Too thin, too thick

• Too thin: bring it back to a boil for a minute. Cornstarch thickens only once the sauce boils.
• Too thick after cooling: whisk in a tablespoon of hot water.
• Cloudy: the starch is not cooked yet. The glaze turns clear when it is.

Keeping it, and other Wingstop flavours

Two weeks in a closed jar in the refrigerator; warm it before use. Other Wingstop sauces on this site are the hickory smoked BBQ and the Atomic wings.