Print

Sweet and Spicy Sriracha Baked Chicken Wings Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 101 reviews

These Sweet and Spicy Sriracha Baked Chicken Wings offer a perfect balance of heat and sweetness, featuring crispy baked wings coated in a flavorful sauce made with honey, Sriracha, and aromatic spices. Ideal for game day or casual get-togethers, they deliver a mouthwatering punch with every bite.

Ingredients

Chicken Wings

  • 3 pounds chicken wings
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons sesame oil
  • 2 1/2 teaspoons garlic powder
  • 1 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper

Sauce

  • 4 tablespoons unsalted butter
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon fresh ginger, finely grated
  • 1/3 cup honey
  • 1/3 cup Sriracha sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon fresh lime juice
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon cornstarch
  • 2 teaspoons sesame seeds, for garnish
  • 1/4 cup fresh cilantro, chopped

Instructions

  1. Preheat Oven and Prepare Wings: Preheat the oven to 400°F (204°C). Line a large rimmed baking sheet with parchment paper and set aside. Thoroughly dry the chicken wings using paper towels, pressing down firmly to remove as much moisture as possible to ensure crispiness.
  2. Season Wings: Place the dried wings in a large bowl. In a small bowl, combine melted butter, sesame oil, garlic powder, kosher salt, black pepper, and cayenne pepper. Pour this mixture over the wings and toss well with your hands until all wings are evenly coated.
  3. Bake Wings: Arrange the coated wings in a single layer on the prepared baking sheet. Bake for 50-55 minutes until the wings are browned and crispy, flipping them halfway through using tongs to ensure even cooking.
  4. Make the Sauce: While the wings bake, melt butter in a small pot over medium heat. Add crushed red pepper flakes and grated ginger; cook for 1 minute. Stir in honey, Sriracha sauce, soy sauce, lime juice, and rice wine vinegar. Bring the mixture to a gentle boil while stirring constantly. Stir in cornstarch and cook for about 30 seconds until sauce thickens. Remove from heat and set aside.
  5. Coat Wings with Sauce: Once wings are baked, carefully remove the tray from the oven. Transfer wings to a large, heatproof bowl and pour the warm sauce over them. Gently toss to coat all wings evenly.
  6. Broil Wings: Drain excess oil from the baking sheet, then spread the sauced wings back onto the sheet. Increase oven temperature to broil. Place the pan under the broiler for 4-5 minutes to caramelize the sauce slightly, watching closely to prevent burning.
  7. Garnish and Serve: Remove the wings from the oven and transfer to a serving platter. Sprinkle with sesame seeds and chopped cilantro. Optionally drizzle more honey on top for added sweetness. Serve with lime wedges and plenty of napkins for a deliciously messy meal.

Notes

  • Drying the wings well before baking is crucial to achieve crispy skin.
  • The broiling step caramelizes the sauce for enhanced flavor and texture; monitor closely to avoid burning.
  • Adjust cayenne and crushed red pepper flakes to control the heat level to your preference.
  • This recipe pairs beautifully with a cooling dipping sauce like ranch or blue cheese to balance the spiciness.

Find it online: https://forkvista.com/sweet-and-spicy-sriracha-baked-chicken-wings-recipe/