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Sweet and Spicy Sriracha Baked Chicken Wings Recipe

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4.5 from 103 reviews

These Sweet and Spicy Sriracha Baked Chicken Wings are crispy on the outside and tender on the inside, coated in a flavorful glaze that balances heat, sweetness, and tang. Perfect for game day or a crowd-pleasing appetizer, the wings are oven-baked for a healthier, fuss-free alternative to frying with a sticky, bold sriracha sauce finished under the broiler for extra caramelization.

Ingredients

Chicken Wings

  • 3 pounds chicken wings
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons sesame oil
  • 2 1/2 teaspoons garlic powder
  • 1 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper

Sauce

  • 4 tablespoons unsalted butter
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon fresh ginger, finely grated
  • 1/3 cup honey
  • 1/3 cup Sriracha sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon fresh lime juice
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon cornstarch
  • 2 teaspoons sesame seeds, for garnish
  • 1/4 cup fresh cilantro, chopped

Instructions

  1. Preheat and prepare wings: Preheat your oven to 400°F (204°C). Line a large rimmed baking sheet with parchment paper. Thoroughly pat dry the chicken wings with paper towels, pressing hard to remove any excess moisture to ensure crispiness.
  2. Toss wings with seasoning: Place wings in a large bowl. In a smaller bowl, mix melted butter, sesame oil, garlic powder, kosher salt, black pepper, and cayenne pepper. Pour this mixture over the wings and toss by hand until all wings are evenly coated. Spread them out in a single layer on the prepared baking sheet.
  3. Bake the wings: Bake the wings in the preheated oven for 50-55 minutes, flipping them halfway through with tongs to promote even browning and crispness.
  4. Make the sauce: While wings bake, melt butter in a small pot over medium heat. Add crushed red pepper flakes and fresh grated ginger, cooking for about one minute until fragrant. Stir in honey, sriracha sauce, soy sauce, lime juice, and rice wine vinegar. Bring the mixture to a light boil while stirring constantly. Add cornstarch and continue cooking for about 30 seconds to thicken. Remove from heat and set aside.
  5. Toss wings with sauce: When wings finish baking, remove the tray and transfer wings to a large heatproof bowl. Pour warm sauce over wings and gently toss to coat them evenly.
  6. Broil for glaze finish: Drain excess oil from baking sheet, place wings back onto the sheet in an even layer, and set the oven to broiler. Broil wings for 4-5 minutes, carefully watching to avoid burning, until sauce caramelizes and wings are sticky and glossy.
  7. Garnish and serve: Remove wings from oven and transfer to a serving platter. Sprinkle with sesame seeds, chopped cilantro, and optionally drizzle with more honey. Serve hot with lime wedges and plenty of napkins for a spicy, delicious treat.

Notes

  • Patting the wings thoroughly dry is crucial for crispiness when baking.
  • Keep an eye during broiling as the sauce can burn quickly.
  • You can adjust the level of spiciness by modifying the amount of cayenne pepper and red pepper flakes.
  • For a gluten-free option, ensure soy sauce is gluten-free or substitute with tamari.
  • These wings can be made ahead and reheated; re-crisp in the broiler for best texture.

Find it online: https://oliviabakes.com/sweet-and-spicy-sriracha-baked-chicken-wings-recipe/