Spicy Sriracha Chicken Wings (Printer-friendly)

Crispy wings coated in spicy Sriracha glaze and topped with toasted sesame seeds for a flavorful bite.

# What You'll Need:

→ Chicken

01 - 2.2 lbs chicken wings, separated into drumettes and flats
02 - 1 tsp salt
03 - ½ tsp black pepper
04 - 1 tbsp aluminum-free baking powder

→ Sriracha Glaze

05 - ⅓ cup Sriracha sauce
06 - 2 tbsp honey
07 - 2 tbsp soy sauce
08 - 1 tbsp rice vinegar
09 - 1 tbsp sesame oil
10 - 2 cloves garlic, minced
11 - 1 tsp freshly grated ginger

→ Garnish

12 - 2 tbsp toasted sesame seeds
13 - 2 spring onions, thinly sliced
14 - Lime wedges (optional)

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper and place a wire rack on top.
02 - Pat chicken wings completely dry with paper towels. In a large bowl, toss wings with salt, black pepper, and baking powder until evenly coated.
03 - Arrange wings in a single layer on the wire rack. Bake for 20 minutes, then flip and continue baking for 15 minutes until golden brown and crispy.
04 - While wings bake, whisk together Sriracha, honey, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger in a small saucepan. Simmer over medium heat for 2-3 minutes until slightly thickened, then remove from heat.
05 - Transfer hot wings to a clean bowl. Pour the prepared Sriracha glaze over wings and toss thoroughly to coat evenly.
06 - Arrange glazed wings on a serving platter. Sprinkle with toasted sesame seeds and sliced spring onions. Serve immediately with lime wedges if desired.

# Expert Advice:

01 -
  • The baking powder trick creates restaurant quality crispiness without deep frying
  • The glaze strikes that perfect balance between fiery heat and subtle sweetness
  • They come together in under an hour but taste like you spent all day on them
02 -
  • Patting wings completely dry before seasoning is non negotiable for crispy skin
  • The glaze thickens quickly as it cools, so toss wings immediately while everything is hot
  • Letting the glazed wings sit too long makes them lose crunch—serve right away
03 -
  • Line your baking sheet with parchment for easier cleanup
  • Let wings rest on the rack for 2 minutes after tossing in glaze to prevent sogginess

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