Spicy Sriracha Chicken Wings (Printer-friendly)

Crispy baked wings with a spicy Sriracha glaze and savory seasoning for bold flavor.

# What You'll Need:

→ 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 - 1/2 tsp salt
07 - 1/4 tsp black pepper

→ Sriracha Sauce

08 - 1/3 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

# Directions:

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.
03 - Add vegetable oil, garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss until wings are evenly coated.
04 - Arrange wings in a single layer on the prepared baking sheet.
05 - Bake for 35-40 minutes, turning halfway through, until wings are golden and crispy.
06 - 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.
07 - Transfer baked wings to a large bowl, pour warm Sriracha sauce over, and toss to coat evenly.
08 - Arrange wings on a platter. Garnish with cilantro, sesame seeds, and lime wedges if desired. Serve immediately.

# Expert Advice:

01 -
  • The crispy skin stays perfectly crunchy even after tossing in that gorgeous red sauce
  • You can adjust the heat from friendly warm to full blown adventure
  • They reheat shockingly well for next day leftovers
02 -
  • Drying the wings thoroughly is the difference between crispy and disappointing, do not skip this step
  • Let the sauce cool slightly before tossing, boiling hot sauce can cook the meat further and make it tough
  • These need to be eaten immediately while the skin is still crunchy from the oven
03 -
  • Use tamari instead of soy sauce to make these gluten free without sacrificing flavor
  • For extra crispy wings, place a wire cooling rack on your baking sheet and cook the wings on the rack

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