Spicy Sriracha Chicken Wings (Printable View)
Crispy baked chicken wings coated in a bold, spicy Sriracha sauce with honey and garlic notes.
# Ingredient List:
→ Chicken
01 - 2.2 lbs chicken wings, split at joints, tips removed
→ Marinade & Sauce
02 - 2 tbsp vegetable oil
03 - 1 tsp garlic powder
04 - 1 tsp onion powder
05 - 1 tsp smoked paprika
06 - ½ tsp salt
07 - ¼ tsp black pepper
→ Sriracha Sauce
08 - ⅓ cup Sriracha
09 - 3 tbsp unsalted butter, melted
10 - 1 tbsp honey
11 - 1 tbsp soy sauce
12 - 1 tbsp rice vinegar
13 - 1 clove garlic, minced
→ Garnish
14 - 2 tbsp chopped fresh cilantro
15 - 1 tbsp toasted sesame seeds
16 - Lime wedges, to serve
# How to Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or foil.
02 - Pat chicken wings dry with paper towels and place in a large bowl. Add vegetable oil, garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss until evenly coated.
03 - Arrange wings in a single layer on the prepared baking sheet.
04 - Bake for 35-40 minutes, turning halfway through, until wings are golden and crispy.
05 - While wings bake, combine Sriracha, melted butter, honey, soy sauce, rice vinegar, and minced garlic in a saucepan over low heat. Stir until smooth and heated through.
06 - Transfer baked wings to a large bowl. Pour warm Sriracha sauce over and toss to coat evenly.
07 - Arrange wings on a platter. Garnish with cilantro, sesame seeds, and lime wedges if desired. Serve immediately.
# Expert Suggestions:
01 -
- The baked-then-tossed method gives you restaurant crispiness without deep frying
- You can dial the heat up or down and the sauce still coats perfectly
02 -
- Excess moisture is the enemy of crispy skin, so really pat those wings dry
- Sauce the wings right before serving or they will lose their crunch
03 -
- Letting seasoned wings sit for 30 minutes before baking enhances flavor
- Use a wire rack on the baking sheet for even better air circulation