Save Enjoy crispy, juicy chicken wings baked to perfection and tossed in a spicy Sriracha glaze enhanced with honey, soy, and ginger. Garnished with toasted sesame seeds and fresh spring onions, these wings deliver a bold, tangy flavor with a pleasant crunch. Ideal for sharing as a vibrant appetizer or game day snack, they come together quickly and satisfy with a perfect balance of heat and savory notes.
The first time I made these wings, my kitchen smelled like a bustling restaurant on Friday night. My roommate wandered in, drawn by the scent of garlic and caramelizing honey, asking what takeout Id ordered. When I pulled that baking sheet from the oven with wings glistening in spicy red glaze, her jaw actually dropped. Now theyre the most requested item at every gathering I host.
Last Super Bowl, I made three batches and still ran out before halftime. My brother in law, who usually complains that wings are too messy, stood over the platter eating them with his fingers despite himself. The best part was watching people hesitantly try one, then immediately reach for seconds, eyes widening at that addictive spicy kick.
Ingredients
- Chicken wings (1 kg): Separating drumettes and flats helps everything cook evenly and makes grabbing easier
- Salt and black pepper: The foundational seasoning that lets the glaze shine
- Baking powder (1 tbsp): The secret weapon for extra crispy skin without the mess of frying
- Sriracha sauce (⅓ cup): Use your favorite brand—each has a slightly different heat profile
- Honey (2 tbsp): Tames the heat and creates that gorgeous sticky coating
- Soy sauce (2 tbsp): Adds essential umami depth to balance the spice
- Rice vinegar (1 tbsp): Cuts through the richness with bright acidity
- Sesame oil (1 tbsp): Toasted sesame oil adds a nutty aroma you cannot replicate
- Fresh garlic and ginger: Fresh makes a huge difference here, dont even think about powder
- Toasted sesame seeds: Add a nutty crunch and beautiful contrast against the red glaze
- Spring onions: Fresh finish that cuts through the richness
- Lime wedges: A squeeze brightens everything and cools the palate
Instructions
- Get your oven ready:
- Preheat to 220°C (425°F) and set up a wire rack over your lined baking sheet. This setup lets air circulate for maximum crispiness.
- Prep the wings:
- Pat them thoroughly dry with paper towels, then toss with salt, pepper, and baking powder until every piece is evenly coated.
- Start the bake:
- Arrange wings in a single layer on the rack and bake for 20 minutes. Flip carefully and bake another 15 minutes until golden brown and irresistible.
- Make the magic glaze:
- Whisk Sriracha, honey, soy sauce, rice vinegar, sesame oil, garlic, and ginger in a small saucepan. Simmer over medium heat for 2–3 minutes until slightly thickened.
- Coat and serve:
- Toss hot wings in the glaze until evenly coated, then arrange on your serving platter with sesame seeds, spring onions, and lime wedges.
Save These wings have become my comfort food default. There is something so satisfying about the whole process, from prepping the chicken to watching that glaze bubble up on the stove. My partner started requesting them on Tuesday nights, no special occasion needed.
Making Them Ahead
You can season and arrange the wings on the rack up to a day ahead, then bake when ready. I have also made the glaze 2 days in advance—it actually develops more flavor as it sits. Never glaze until just before serving though, or you will lose that precious crunch.
Heat Levels
Some friends find this spice level perfect, while others want more fire. I usually put extra Sriracha on the table for the heat seekers. For a milder version, reduce the Sriracha to ¼ cup and increase honey slightly—the flavor stays rich but becomes much more approachable.
Serving Ideas
These wings work for everything from casual weeknight dinners to party spreads. I like to serve them with cool cucumber salad or plain steamed rice to balance the intensity. The leftovers, if any, make an incredible addition to fried rice the next day.
- Set out plenty of napkins and wet wipes because things will get messy
- Cold beer or crisp white wine helps tame the heat beautifully
- Consider doubling the recipe because they disappear faster than you expect
Save Hope these wings bring as much joy to your table as they have to mine. There is nothing quite like watching friends discover something new together.
Recipe Questions & Answers
- → How do you make the wings extra crispy?
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Coating the wings with baking powder before baking helps draw out moisture and creates a crispy skin when cooked at high heat.
- → Can I adjust the spice level in the glaze?
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Yes, increase or reduce the amount of Sriracha or add chili flakes to suit your preferred heat tolerance.
- → What can I use instead of soy sauce for gluten-free options?
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Use gluten-free tamari or coconut aminos as a substitute for soy sauce to maintain similar flavor without gluten.
- → Is it necessary to use a wire rack when baking wings?
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A wire rack allows air circulation around the wings, promoting even cooking and crispiness on all sides.
- → How long should the glaze be simmered?
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Simmer the glaze for 2 to 3 minutes until slightly thickened, ensuring the flavors meld without burning the sauce.
