Spicy Sriracha Chicken Wings (Printable)

Crispy chicken wings coated in a spicy Sriracha glaze with fresh herbs and sesame seeds.

# What You'll Need:

→ Chicken

01 - 3.3 lbs chicken wings, split and tips removed

→ Marinade & Sauce

02 - 2 tbsp vegetable oil
03 - 1 tsp salt
04 - 1/2 tsp freshly ground black pepper
05 - 1 tsp garlic powder
06 - 1 tsp onion powder

→ Sriracha Sauce

07 - 1/3 cup Sriracha sauce
08 - 2 tbsp unsalted butter, melted
09 - 1 tbsp honey
10 - 1 tbsp soy sauce (use gluten-free if needed)
11 - 1 tbsp rice vinegar
12 - 2 cloves garlic, minced

→ Garnish

13 - 2 tbsp chopped fresh cilantro or parsley
14 - 2 green onions, thinly sliced
15 - 1 tsp sesame seeds (optional)

# How To Make It:

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper or foil and set a wire rack on top.
02 - Pat the chicken wings dry with paper towels. In a large bowl, toss wings with vegetable oil, salt, black pepper, garlic powder, and onion powder until well coated.
03 - Arrange wings in a single layer on the rack. Bake for 35-40 minutes, turning halfway, until golden and crisp.
04 - While wings bake, combine Sriracha sauce, melted butter, honey, soy sauce, rice vinegar, and minced garlic in a small saucepan. Bring to a simmer over medium heat, stirring until smooth and slightly thickened, about 3 minutes. Remove from heat.
05 - Transfer baked wings to a clean large bowl, pour the warm Sriracha sauce over, and toss to coat evenly.
06 - Arrange wings on a serving platter. Sprinkle with cilantro or parsley, green onions, and sesame seeds if desired. Serve immediately.

# Expert Suggestions:

01 -
  • The sauce hits that perfect sweet heat spot that keeps everyone reaching for just one more
  • Baking on a wire rack means every wing gets evenly crispy without deep frying
02 -
  • Skip the paper towel patting step and your wings will steam instead of crisp
  • Let the sauce cool for 2 minutes before tossing or it will slide right off the wings
03 -
  • Use room temperature wings for more even cooking
  • Double the sauce recipe if you like heavily glazed wings

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