Pin it These crispy baked chicken wings are coated in a flavorful blend of spices and finished with a bold, spicy Sriracha sauce mixed with honey, soy, and garlic. Baking ensures a golden, crunchy exterior without frying, while the sauce adds a balanced heat and touch of sweetness. Garnished with fresh cilantro, toasted sesame seeds, and lime wedges, they make a great appetizer or party snack, easy to prepare and full of vibrant flavors.
The first time I made these wings was actually a total accident. I had planned to grill them but it started pouring rain mid prep. The oven emergency turned into everyone's new favorite way to eat wings. Now I secretly hope for rain on wing night.
My brother in law still talks about the Super Bowl when I made these. He literally stopped watching the game to ask for the recipe. Nothing beats watching someone reach for wing after wing while trying to maintain conversation.
Ingredients
- Chicken wings: Splitting them yourself saves money and lets you remove the wing tips for making stock later
- Vegetable oil: Helps the seasoning stick and promotes even browning
- Garlic and onion powder: These build a base flavor layer that complements the fresh garlic in the sauce
- Smoked paprika: Adds subtle depth and that gorgeous reddish brown color
- Sriracha: The star of the show. Use your favorite brand or experiment with different heat levels
- Unsalted butter: Creates that rich restaurant style glaze consistency
- Honey: Balances the heat and helps the sauce cling to the wings
- Soy sauce: Adds umami and salt. Use tamari to keep it gluten free
- Rice vinegar: Cuts through the richness with bright acidity
- Fresh cilantro: Adds a pop of color and herbal freshness against the spicy glaze
Instructions
- Get your oven ready:
- Preheat to 220°C (425°F) and line a baking sheet with parchment paper for easy cleanup.
- Prep your wings:
- Pat them completely dry with paper towels. This step is crucial for crispy skin.
- Season the wings:
- Toss with oil and all the spices until every wing is evenly coated.
- Arrange for success:
- Spread wings in a single layer with space between each piece. Crowding the pan means steaming not crisping.
- Bake to perfection:
- Cook for 35 to 40 minutes flipping halfway through. You want them golden brown with crispy edges.
- Make the magic sauce:
- 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 warmed through.
- The glorious toss:
- Transfer hot wings to a large bowl and pour that beautiful sauce over them. Toss gently until every wing is coated.
- Finish and serve:
- Plate the wings and sprinkle with cilantro and sesame seeds. Add lime wedges on the side for squeezing.
Pin it These wings became our house signature after a friend brought over some locally made Sriracha. We spent the whole evening tweaking the sauce balance. Now every batch reminds me of that spontaneous kitchen experiment.
Making Ahead for Parties
You can season and refrigerate the wings up to a day before baking. Let them sit at room temperature for 20 minutes before they hit the oven. The sauce reheats beautifully so make it in advance too.
Sauce Variations I Love
Sometimes I swap honey for maple syrup when winter hits. Adding fresh ginger to the sauce gives it a zesty kick that cuts through rich party food. Orange juice instead of rice vinegar makes a sweeter glaze kids love.
Perfect Pairing Suggestions
These wings deserve cooling companions. I learned this the hard way after serving them without enough drinks on hand. Now I plan ahead.
- Ice cold lager balances the heat perfectly
- Riesling or gewürztraminer cut through the spice
- Cucumber salad with lime dressing refreshes between bites
Pin it Hope these wings bring as much joy to your table as they have to mine. Perfect food is really just about sharing good moments with people you love.
Common Recipe Questions
- → How do I achieve crispy wings without frying?
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Pat the wings dry thoroughly and bake at a high temperature (220°C/425°F) on a lined baking sheet, turning halfway through to ensure even crispiness.
- → Can I adjust the spiciness level of the sauce?
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Yes, increase or decrease the amount of Sriracha to suit your preferred heat intensity.
- → What can I use instead of soy sauce for gluten-free options?
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Replace soy sauce with tamari to keep the dish gluten-free while maintaining a similar flavor profile.
- → Is there a way to add additional flavor to the wings before baking?
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Toss wings in a spice blend including garlic powder, onion powder, smoked paprika, salt, and black pepper before baking for enhanced seasoning.
- → How should I serve these wings for best presentation?
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Arrange wings on a platter and garnish with fresh cilantro, toasted sesame seeds, and lime wedges for a vibrant finish.
- → Can I make the sauce ahead of time?
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Yes, the Sriracha sauce can be prepared in advance and gently reheated before tossing with the baked wings.
