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Sweet and Spicy Sriracha Baked Chicken Wings Recipe

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4.1 from 8 reviews

This Sweet and Spicy Sriracha Baked Chicken Wings recipe delivers perfectly crispy wings coated in a flavorful glaze combining the heat of Sriracha, the sweetness of honey, and a hint of tang from lime and rice wine vinegar. Baked in the oven to crispy perfection and finished under the broiler for extra caramelization, these wings are a crowd-pleasing appetizer or game day snack.

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

Garnish

  • 2 teaspoons sesame seeds
  • 1/4 cup fresh cilantro, chopped
  • Additional honey (optional)
  • Lime wedges (for serving)

Instructions

  1. Preheat and Prepare: Preheat your oven to 400°F (204°C). Line a large rimmed baking sheet with parchment paper and set aside. Pat the chicken wings dry thoroughly using paper towels, pressing firmly to remove all excess moisture, which helps achieve crispy skin.
  2. Coat the Wings: Place the wings in a large bowl. In a separate small bowl, mix melted butter, sesame oil, garlic powder, kosher salt, black pepper, and cayenne pepper. Pour this flavorful mixture over the wings, then toss with your hands to coat evenly. Arrange the wings in a single layer on the prepared baking sheet.
  3. Bake the Wings: Bake the wings in the preheated oven for 50-55 minutes, flipping them over halfway through baking to ensure even browning and crispness on both sides.
  4. Make the Sauce: While the wings bake, melt 4 tablespoons of butter in a small pot over medium heat. Add crushed red pepper flakes and finely grated ginger, cooking for about a minute until fragrant. Stir in honey, Sriracha sauce, soy sauce, fresh lime juice, and rice wine vinegar. Bring the mixture to a light boil while stirring constantly. Add cornstarch and cook for about 30 seconds more until the sauce thickens. Remove from heat and set aside.
  5. Coat Wings in Sauce: When wings are baked, carefully remove them from the oven and transfer to a large heatproof bowl. Pour the warm sauce over the wings and gently toss to coat them thoroughly.
  6. Broil for Caramelization: Drain any excess oil from the baking sheet. Transfer the sauced wings back to the baking sheet in a single layer. Increase oven temperature to the broiler setting. Broil the wings for 4-5 minutes to caramelize the sauce. Watch closely to avoid burning.
  7. Garnish and Serve: Remove wings from the broiler and transfer to a serving platter. Sprinkle with sesame seeds and chopped fresh cilantro. Drizzle with additional honey if desired. Serve with lime wedges and plenty of napkins for a finger-licking experience.

Notes

  • For extra crispiness, ensure the wings are patted very dry before coating.
  • Adjust the amount of cayenne and crushed red pepper flakes to suit your preferred spice level.
  • Using parchment paper on the baking sheet helps prevent sticking and makes cleanup easier.
  • Keep an eye on the wings when broiling, as they can quickly go from perfectly caramelized to burnt.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain crispness.

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