Spicy Sriracha Chicken Wings (Printable Version)
Crispy chicken wings tossed in spicy Sriracha glaze with toasted sesame and green onions.
# What You 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
# How to Make It:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper and set a wire rack on top.
02 - Pat chicken wings completely dry with paper towels. Toss with salt, pepper, and baking powder in a large bowl until wings are evenly coated.
03 - Arrange wings in a single layer on the wire rack. Bake for 20 minutes, then flip and bake another 15 minutes until golden brown and crispy.
04 - While wings bake, whisk together 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. Remove from heat.
05 - Transfer hot wings to a clean bowl. Pour the Sriracha glaze over and toss thoroughly to coat evenly.
06 - Arrange glazed wings on a serving platter. Sprinkle with toasted sesame seeds and spring onions. Serve immediately with lime wedges.
# Expert Advice:
01 -
- The glaze strikes this perfect balance between sweet heat and savory depth that keeps everyone coming back for seconds
- Baking powder trick means you get restaurant-quality crunch without a messy deep fryer or gallons of oil
02 -
- Never skip the wire rack or your wings will steam in their own juices and lose that crucial crunch
- Let the glaze cool slightly before tossing or itll slide right off the wings instead of sticking
03 -
- Line your baking sheet with foil under the rack for cleanup that takes literally seconds
- Room temperature wings cook more evenly, so take them out of the fridge 20 minutes before baking