2 pounds chicken wings rinsed and patted dry with paper towel
2 tablespoons water
4 tablespoons Lee Kum Kee premium soy sauce
4 teaspoons chicken bouillion powder
2 teaspoons olive oil
1 cup Lee Kum Kee Thai sweet chili sauce
1 teaspoon sesame oil
In a large bowl, place the chicken wings with the water, soy sauce, bouillion powder and olive oil, mixing thoroughly. Set aside for about an hour.
Preheat oven to 350 degrees. On a non-stick baking sheet or Pyrex dish, bake the marinated wings for 20 to 30 minutes until golden brown. Set them aside.
In a wok, bring the Thai sweet chili sauce and sesame to a gentle boil on medium high heat. Toss the chicken wings in the sauce and ensure that the wings are coated with the sauce. Serve warm.