Spicy Sriracha Chicken Wings (Printable Version)

Crispy chicken wings coated in a spicy, flavorful Sriracha glaze ideal for gatherings.

# What You Need:

→ Chicken

01 - 3.3 lbs chicken wings, split and tips removed

→ Marinade & Sauce

02 - 2 tbsp vegetable oil
03 - 1 tsp salt
04 - 1/2 tsp freshly ground black pepper
05 - 1 tsp garlic powder
06 - 1 tsp onion powder

→ Sriracha Sauce

07 - 1/3 cup Sriracha sauce
08 - 2 tbsp unsalted butter, melted
09 - 1 tbsp honey
10 - 1 tbsp soy sauce
11 - 1 tbsp rice vinegar
12 - 2 cloves garlic, minced

→ Garnish

13 - 2 tbsp chopped fresh cilantro or parsley
14 - 2 green onions, thinly sliced
15 - 1 tsp sesame seeds

# Directions:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper or foil and set a wire rack on top.
02 - Pat the chicken wings dry with paper towels. In a large bowl, toss wings with vegetable oil, salt, black pepper, garlic powder, and onion powder until well coated.
03 - Arrange wings in a single layer on the rack. Bake for 35–40 minutes, turning halfway, until golden and crisp.
04 - While wings bake, combine Sriracha sauce, melted butter, honey, soy sauce, rice vinegar, and minced garlic in a small saucepan. Bring to a simmer over medium heat, stirring until smooth and slightly thickened, about 3 minutes. Remove from heat.
05 - Transfer baked wings to a clean large bowl, pour the warm Sriracha sauce over, and toss to coat evenly.
06 - Arrange wings on a serving platter. Sprinkle with cilantro or parsley, green onions, and sesame seeds if desired. Serve immediately.

# Expert Tips:

01 -
  • The homemade sauce strikes that perfect balance between fiery heat and subtle sweetness that store-bought sauces never quite achieve
  • These wings bake up impossibly crispy without the mess of deep frying, making them totally achievable for a Tuesday night or game day spread
02 -
  • Letting wings air-dry in the fridge for an hour or two before cooking is the single most effective way to achieve restaurant-style crispy skin
  • The sauce will continue thickening as it cools, so pull it from the heat while it still looks slightly thinner than your desired consistency
03 -
  • If you want even more depth of flavor, add a teaspoon of smoked paprika to the dry rub—it takes these wings to a whole new level
  • Line your baking sheet with foil underneath the rack to save yourself from scrubbing baked-on sauce later

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