Spicy Sriracha Chicken Wings

The first time I made these wings, my brother took one bite and immediately asked if I'd secretly hired a caterer. We'd been attempting homemade wings for years, usually ending up with soggy skin or sauce that slid right off. That afternoon changed everything, and now these spicy beauties are the most requested item at every gathering.

Last summer, I made these for a rooftop potluck and watched them disappear in twelve minutes flat. Someone actually took a photo of the empty platter because they couldnt believe wed gone through four dozen wings so quickly.

Ingredients

• 1 kg chicken wings split at joints tips removed: Pat them completely dry with paper towels, the drier the skin the crispier they will bake
• 2 tbsp vegetable oil: Helps the seasoning cling and encourages that golden brown crispiness we are all after
• 1 tsp garlic powder and 1 tsp onion powder: These two work together creating a savory base that makes the Sriracha sing
• 1 tsp smoked paprika: Adds this incredible depth and subtle smokiness that pairs beautifully with the heat
• ½ tsp salt and ¼ tsp black pepper: Just enough to enhance everything without competing with the bold sauce
• ⅓ cup Sriracha: The star of the show, buy the good stuff with the rooster on the bottle
• 3 tbsp unsalted butter melted: Creates that restaurant style velvety finish and tames the fire slightly
• 1 tbsp honey: Balances the heat with just enough sweetness to keep you coming back
• 1 tbsp soy sauce: Adds umami richness that rounds out the flavor profile perfectly
• 1 tbsp rice vinegar: Cuts through the richness and keeps the sauce from feeling too heavy
• 1 clove garlic minced: Fresh garlic brings an aromatic punch that powder alone cannot achieve
• 2 tbsp chopped fresh cilantro: Brings a bright fresh contrast against the spicy rich sauce
• 1 tbsp toasted sesame seeds: These little crunches make every bite interesting and beautiful

Instructions

Get your oven ready:

Preheat to 220°C 425°F and line a baking sheet with parchment paper, this saves you from scrubbing baked on sauce later

Prep the wings:

Pat those wings absolutely dry with paper towels, then toss them in a large bowl with oil and all the seasonings until every piece is evenly coated

Arrange for success:

Lay wings in a single layer on your prepared sheet, giving each piece room to breathe and crisp up properly

Bake to golden perfection:

Cook for 35 to 40 minutes, flipping halfway through, until the skin is deeply golden and irresistibly crispy

Make the magic sauce:

While wings bake, whisk Sriracha, melted butter, honey, soy sauce, rice vinegar, and minced garlic in a saucepan over low heat until smooth and fragrant

The toss that matters:

Transfer hot wings to a large bowl, pour that warm spicy sauce over them, and toss gently until every wing wears a beautiful red coat

Finish with flair:

Arrange on your serving platter and shower with cilantro and sesame seeds, adding lime wedges on the side for that final bright squeeze

Save

My neighbor started texting me requests for these wings after trying them at our block party. Now whenever I smell that spicy garlic aroma wafting through my kitchen, I know it is going to be a good night.

The Secret to Restaurant Style Wings

After countless batches, I discovered that letting the wings rest on a wire rack for five minutes after baking helps retain maximum crunch. The air circulation prevents steam from making them soggy, which is exactly what happens when you pile them directly onto a platter.

Pairing Perfection

Cold beer is the classic choice, but a crisp Riesling or dry cider cuts through the heat beautifully. The sweetness balances the spice while the effervescence cleanses your palate between bites.

Make Ahead Magic

You can season and refrigerate the wings up to 24 hours before baking, which actually helps the spices penetrate deeper into the meat. Just pat them extra dry before they hit the oven.

• Double the sauce and keep some warm for dipping
• Set up a garnish station so guests can customize
• Have plenty of napkins ready, these get wonderfully messy

Save

Watching friends reach for that second wing, then a third, is exactly why I keep coming back to this recipe. Some foods are just meant to be shared.

Recipe Questions & Answers

→ How do I make the wings extra crispy?

Pat the wings dry thoroughly before tossing with oil and spices, then bake on a single layer to ensure crispiness.

→ Can I adjust the spice level of the Sriracha sauce?

Yes, simply add more or less Sriracha to the sauce to suit your preferred heat level.

→ What alternatives exist for soy sauce if avoiding gluten?

Use tamari or a gluten-free soy sauce substitute for a gluten-free option.

→ Is it necessary to bake wings instead of frying?

Baking wings provides a healthier option and results in a crispy texture when done properly.

→ What garnishes complement the wings best?

Fresh cilantro, toasted sesame seeds, and lime wedges add fresh, nutty, and zesty notes that enhance the flavor.