Spicy Sriracha Wings (Printable Version)
Crispy chicken wings coated in a bold, spicy Sriracha sauce for flavorful snacking.
# What You'll Need:
→ Chicken
01 - 3.3 lbs chicken wings, split and tips removed
→ Marinade & Seasoning
02 - 2 tbsp vegetable oil
03 - 1 tsp salt
04 - 0.5 tsp freshly ground black pepper
05 - 1 tsp garlic powder
06 - 1 tsp onion powder
→ Sriracha Sauce
07 - 0.33 cup Sriracha sauce
08 - 2 tbsp unsalted butter, melted
09 - 1 tbsp honey
10 - 1 tbsp soy sauce
11 - 1 tbsp rice vinegar
12 - 2 cloves garlic, minced
→ Garnish
13 - 2 tbsp chopped fresh cilantro or parsley
14 - 2 green onions, thinly sliced
15 - 1 tsp sesame seeds
# Directions:
01 - Preheat oven to 425°F. Line baking sheet with parchment paper, place wire rack on top.
02 - Pat wings completely dry with paper towels. Toss with oil, salt, pepper, garlic powder, and onion powder until thoroughly coated.
03 - Arrange wings in single layer on rack. Bake 35–40 minutes, turning halfway through, until golden brown and crispy.
04 - Combine Sriracha, melted butter, honey, soy sauce, rice vinegar, and minced garlic in saucepan. Simmer over medium heat 3 minutes, stirring until smooth and slightly thickened.
05 - Transfer baked wings to large bowl. Pour warm Sriracha sauce over and toss until evenly coated.
06 - Arrange wings on platter. Sprinkle with cilantro or parsley, green onions, and sesame seeds. Serve immediately.
# Expert Tips:
01 -
- The sauce hits that perfect sweet heat balance everyone fights over
- These wings bake up shockingly crispy without any deep frying mess
02 -
- Rubbing the baking rack with a little oil prevents sticking and saves you so much cleanup later
- Let the sauce cool for just a minute before tossing or it slides right off instead of coating
03 -
- Air drying the wings in the fridge for an hour before baking takes the crispiness to another level
- Let the wings rest for about 5 minutes after saucing so that glaze really sets