Spicy Sriracha Chicken Wings (Print)
Crispy wings tossed in a fiery Sriracha honey sauce with garlic. Juicy, spicy, and ideal for entertaining.
# What You 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 if needed
10 - 1 teaspoon rice vinegar
11 - 2 garlic cloves, minced
→ Garnish
12 - 2 tablespoons fresh cilantro, chopped
13 - 2 teaspoons sesame seeds
14 - Lime wedges
# How To Make It:
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 wings on a serving platter. Garnish with chopped cilantro, sesame seeds, and lime wedges if desired. Serve immediately.
# Expert Advice:
01 -
- The sauce creates this magical sticky glaze that somehow stays on the wings but also coats your fingers just enough for that irresistible lick-your-fingers experience.
- Even when I mess up the timing on game day because Im too distracted by the score, these wings still turn out juicy inside and perfectly crisp outside.
02 -
- Never sauce your wings until just before serving or theyll lose their crispiness—I made this heartbreaking mistake during my first dinner party.
- The sauce will seem thin when hot but thickens beautifully as it cools slightly on the wings, creating that perfect sticky-tacky texture everyone craves.
03 -
- Keep a close eye on the wings during the last 5 minutes of baking—the difference between perfectly caramelized and burnt happens surprisingly quickly.
- Reserve a tablespoon of sauce before tossing with wings and drizzle it over the platter just before serving for that glossy food-magazine look.