Spicy Sriracha Chicken Wings (Printable)

Crispy chicken wings glazed with spicy Sriracha and toasted sesame seeds deliver bold, juicy bites.

# What You’ll 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 Steps:

01 - Preheat oven to 425°F. Line baking sheet with parchment paper and place wire rack on top.
02 - Pat chicken wings completely dry with paper towels. Toss with salt, pepper, and baking powder in large bowl until evenly coated.
03 - Arrange wings in single layer on wire rack. Bake 20 minutes, flip, and bake additional 15 minutes until golden brown and crispy.
04 - Whisk Sriracha, honey, soy sauce, rice vinegar, sesame oil, garlic, and ginger in small saucepan. Simmer over medium heat 2-3 minutes until slightly thickened. Remove from heat.
05 - Transfer hot wings to clean bowl. Pour Sriracha glaze over and toss until evenly coated.
06 - Arrange wings on serving platter. Sprinkle with toasted sesame seeds and spring onions. Serve immediately with lime wedges.

# Expert Advice:

01 -
  • The baking powder trick creates restaurant quality crispiness without deep frying
  • The glaze hits that perfect sweet heat balance that keeps people coming back for more
  • Ready in under an hour but tastes like you spent all day on them
02 -
  • Dry the wings thoroughly before seasoning because water is the enemy of crispy skin
  • Let the glaze cool slightly before tossing so it coats thickly instead of sliding right off
  • The glaze continues to thicken as it cools so do not over reduce it in the pan
03 -
  • Cut the wings into drumettes and flats yourself to save money and get exactly what you want
  • Double the glaze recipe and keep the extra in the fridge for quick weekday chicken dinners

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