Spicy Sriracha Chicken Wings (Printable)
Crispy wings coated in fiery Sriracha sauce with honey and garlic. Easy to prepare, perfect for entertaining.
# What You’ll Need:
→ Chicken
01 - 2.5 lbs chicken wings, separated into drumettes and flats
02 - 1 tablespoon vegetable oil
03 - 1 teaspoon kosher salt
04 - 0.5 teaspoon freshly ground black pepper
05 - 0.5 teaspoon garlic powder
→ Sauce
06 - 0.25 cup Sriracha sauce
07 - 2 tablespoons unsalted butter, melted
08 - 1.5 tablespoons honey
09 - 1 tablespoon soy sauce, gluten-free recommended
10 - 1 teaspoon rice vinegar
11 - 2 garlic cloves, minced
→ Garnish
12 - 2 tablespoons chopped fresh cilantro
13 - 2 teaspoons sesame seeds
14 - Lime wedges
# How-To Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or foil and position a wire rack on top.
02 - Pat chicken wings dry with paper towels. Toss wings with vegetable oil, kosher salt, black pepper, and garlic powder until evenly coated.
03 - Arrange wings in a single layer on the prepared rack. Bake for 35 to 40 minutes, turning halfway through, until golden and crispy.
04 - While wings bake, combine Sriracha sauce, melted butter, honey, soy sauce, rice vinegar, and minced garlic in a small saucepan over medium-low heat. Stir until heated through and slightly thickened, approximately 3 to 4 minutes. Remove from heat.
05 - Transfer baked wings to a large bowl. Pour Sriracha sauce over wings and toss to coat evenly.
06 - Arrange coated wings on a platter. Garnish with chopped cilantro, sesame seeds, and lime wedges if desired. Serve immediately.
# Expert Advice:
01 -
- These wings develop this incredible crackly skin without deep frying, so your kitchen stays clean and your arteries slightly happier.
- The sauce hits that perfect sweet-heat balance where you keep going back for more even as your lips tingle.
02 -
- Letting the wings rest uncovered in the refrigerator for an hour before baking creates a drier surface that yields dramatically crispier skin, a trick I learned after several batches of disappointingly soggy wings.
- The sauce will thicken slightly as it cools, so if it seems a bit thin when you first make it, just give it a couple minutes off the heat before tossing with the wings.
03 -
- If you accidentally oversauce the wings and they start losing their crispiness, pop them under the broiler for just 1-2 minutes to get that exterior texture back.
- Save the wing tips when breaking down whole wings and freeze them for making incredibly rich homemade chicken stock later.