Prep time: 10 min
Cook time: 40 min
2 lbs chicken legs and thighs
1/3 cup apple cider vinegar
1/4 cup water
1/2 cup sugar
2 chili peppers, minced
5 cloves garlic, minced
1/4 tsp salt
1 tsp cornstarch, dissolved in 1 tsp water
In a saucepan, combine well together the water, vinegar, and sugar. Mix together until well combined. Bring it to a boil until the sugar has dissolved, then add the hot pepper, garlic, and salt. Then boil for another 1 minute.
Add the cornstarch mixture and boil until everything has blended together. This will be your sweet chili sauce. Turn off and set this aside.
Wash and allow the chicken pieces to drip dry. Place the chicken pieces in a Ziplock bag with 1 cup of the sweet chili sauce, saving the rest of the sauce on the side. Shake the bag to ensure the chicken is well coated. Let it marinate in the fridge for 4 hours.
Preheat your oven to 350F. Grease up a baking pan and place the chicken down onto the pan. Put the chicken in the oven and cook it for about 30-40 minutes.
At the last 5 minutes of cooking, coat the wings with the remaining sauce for a nice, thick glaze. Serve with red rice and enjoy!