Spicy Sriracha Chicken Wings (Printable Version)
Crispy baked chicken wings coated in a bold, spicy Sriracha sauce with garlic and smoked paprika.
# What You 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 - ½ tsp salt
07 - ¼ tsp black pepper
→ Sriracha Sauce
08 - ⅓ cup Sriracha hot sauce
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
# How to Make It:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or aluminum foil.
02 - Pat chicken wings completely dry with paper towels. Place in a large mixing bowl.
03 - Add vegetable oil, garlic powder, onion powder, smoked paprika, salt, and black pepper to the bowl. Toss until wings are evenly coated with the seasoning mixture.
04 - Arrange seasoned wings in a single layer on the prepared baking sheet, ensuring pieces do not overlap for even cooking.
05 - Bake for 35-40 minutes, turning wings halfway through cooking time, until golden brown and crispy with cooked-through meat.
06 - While wings bake, combine Sriracha, melted butter, honey, soy sauce, rice vinegar, and minced garlic in a saucepan over low heat. Stir continuously until smooth and heated through.
07 - Transfer baked wings to a large clean bowl. Pour warm Sriracha sauce over wings and toss thoroughly to ensure even coating.
08 - Arrange coated wings on a serving platter. Garnish with chopped cilantro, toasted sesame seeds, and lime wedges if desired. Serve immediately while hot.
# Expert Advice:
01 -
- The sauce strikes that perfect balance between fiery heat and sweet honey, creating an addictive glaze that coats every crispy inch
- These wings emerge from the oven with restaurant quality crunch without the mess and hassle of deep frying
02 -
- Completely drying the wings with paper towels before seasoning is the single most important step for achieving crispy skin
- Letting the sauce cool slightly before tossing helps it cling to the wings instead of sliding right off
03 -
- Place a wire cooling rack over your baking sheet to let hot air circulate all around the wings for extra crispiness
- Let the sauced wings rest for 5 minutes before serving so the glaze sets instead of pooling on the platter