Spicy Sriracha Chicken Wings

The first time I made these wings for a Super Bowl party, my friend Mark literally stopped mid conversation, grabbed a third one, and said wait, what did you PUT in these. That unexpected moment became my kitchen benchmark for spicy wings.

Last year I doubled this recipe for a playoff game and watched the platter disappear in under ten minutes. My sister-in-law, who claims she hates spicy food, kept sneaking back to the kitchen.

Ingredients

• Chicken wings: Splitting them yourself saves money and gives you control over portion sizes
• Vegetable oil: Helps the seasoning stick and promotes even browning
• Salt and pepper: The foundational seasoning that makes everything else pop
• Garlic and onion powder: These backbone spices build depth without burning in high heat
• Sriracha sauce: The star of the show with its fermented garlic kick
• Unsalted butter: Tames the heat and adds silky richness to the sauce
• Honey: Balances the spice and helps the sauce cling to each wing
• Soy sauce: Adds umami depth and a beautiful glossy finish
• Rice vinegar: Cuts through the richness with bright acidity
• Fresh herbs: Cilantro or parsley brings color and fresh contrast to the spicy glaze

Instructions

Prep your oven setup:

Preheat to 220°C and line your baking sheet with parchment paper topped with a wire rack for air circulation.

Season the wings:

Pat wings completely dry, then toss them with oil and all the spices until every piece is evenly coated.

Bake until crispy:

Arrange wings in a single layer and bake for 35 to 40 minutes, flipping halfway for even golden color.

Make the spicy sauce:

Simmer Sriracha, butter, honey, soy sauce, vinegar and garlic for 3 minutes until slightly thickened.

Coat and serve:

Toss hot wings in the sauce until glazed, then top with fresh herbs and sesame seeds.

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These wings became our house tradition after that first party, and now my husband requests them for every single game day. There is something about that sticky, spicy glaze that makes even rival fans agree on something delicious.

Getting Extra Crispy Skin

I discovered by accident that letting wings air dry in the fridge for a couple hours before baking transforms the skin into something restaurant quality. The cold air dehydrates the surface so it crisps up beautifully in the oven.

Balancing The Heat

Not everyone handles spice the same way, and I have learned to offer a mild batch alongside the spicy ones. The honey in this recipe helps tame the Sriracha, but you can always dial back the sauce for sensitive eaters.

Serving Strategy

Keep extra napkins nearby and consider serving wings over a bed of lettuce for easy cleanup. The sauce is delicious, but it does get everywhere.

• Set out wet wipes before guests arrive
• Offer celery sticks to cool the palate
• Have ranch or blue cheese dip ready for the heat sensitive

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These wings have a way of bringing people together, even when their teams are on opposite sides of the field. That is the kind of victory I will celebrate any day.

Recipe FAQs

→ How can I make the wings extra crispy?

Air-dry the wings uncovered in the fridge for 1–2 hours before baking to remove excess moisture, enhancing crispiness.

→ Can I adjust the heat level of the sauce?

Yes, increase or decrease the amount of Sriracha sauce to suit your preferred spice level.

→ What can I use as a garnish for the wings?

Chopped fresh cilantro or parsley, thinly sliced green onions, and sesame seeds add bright flavor and texture.

→ Is it possible to make this dish gluten-free?

Use gluten-free soy sauce to keep the wings gluten-free while maintaining rich flavor.

→ What is the best way to bake the wings evenly?

Arrange wings in a single layer on a wire rack set over a baking sheet and turn halfway through baking for even crisping.