Sriracha Chicken Wings are crispy on the outside, tender and juicy inside, coated in a sticky, sweet, and spicy glaze. These baked hot wings are great for the Super Bowl, game nights, parties, and weekends.
Check out thai style chicken wings and soy chicken wings.
Baked chicken wings
Baked chicken wings are super crispy without frying and tossed in a sweet-and-spicy honey-Sriracha sauce. I prefer baked chicken wings as they are less oily, less messy, need no breading, bake evenly, and are perfect for feeding a crowd at events like the Super Bowl or game night.
If you'd like to try fried wings, I also have a recipe for honey sriracha chicken wings, which are breaded and deep-fried. You can also explore ideas for Super Bowl and game night party food.
Ingredients
For wings: chicken wings, ginger garlic paste (or fresh), onion powder, salt, black pepper, paprika, baking powder, and oil.
For sauce: butter, sriracha, honey, vinegar, and soy sauce.
For garnish: chopped cilantro and toasted sesame seeds.
Check out the recipe card for the full list of ingredients.
Step-by-step instructions
- Combine chicken wings, ginger-garlic paste, onion powder, salt, black pepper, paprika, and baking powder in a large bowl. Mix thoroughly until all wings are evenly coated.
- Add oil to the bowl. Mix again so the wings are lightly coated with oil.
- Preheat oven to 425 degree F (200 degree c)
- Grease a baking pan, or line it with parchment paper. Set aside.
- Arrange the chicken wings in a single layer on the prepared baking pan.
- Bake wings for 15–20 minutes. Flip each wing, then bake another 15–20 minutes, until brown and crispy.
Honey Sriracha Sauce
Melt butter in a pan. Add sriracha, soy sauce, honey, and vinegar. Stir continuously until the sauce is smooth and well combined.
Hot Wings
- Place baked wings in a large bowl. Pour sauce over wings. Toss until each wing is completely coated.
- Transfer coated wings to a serving plate. Sprinkle with cilantro and toasted sesame seeds.
Tips
- You can also grate and add fresh ginger and garlic instead of paste. For a garlicky flavor, add extra minced garlic.
- Any leftover wings can be stored for up to 2 days. Reheat in the oven or an air fryer to restore crispiness. Avoid microwaving to retain the best texture.
- Sriracha chicken wings are spicy. Adjust the heat by adding more or less sriracha sauce.
- Make ahead: You can make the sauce and bake the wings, then keep them ready to go. Just before serving, reheat the wings and toss them in the sauce.
Serving suggestions
- Best with a glass of beer!
- Serve with carrot sticks, celery sticks, coleslaw, ranch, garlic bread, or soft dinner rolls.
More chicken wings for the Super Bowl
Recipe card
Sriracha Chicken Wings Recipe - Baked
Ingredients
- 1 kg Chicken wings 2.2 pounds
- 1 tablespoon Ginger garlic paste check tips
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 1 teaspoon Black pepper powder
- 1 teaspoon Paprika red chile powder
- 1 tablespoon Baking powder
- 1 tablespoon Oil
Honey sriracha glaze
- 2 tablespoon Butter
- ⅓ to ½ cup Sriracha sauce
- ½ tablespoon Soy sauce
- ⅓ cup Honey
- ½ tablespoon Vinegar
- 1 tablespoon Cilantro coriander leaves
- 1 teaspoon Sesame seeds toasted.
Instructions
- Combine chicken wings, ginger-garlic paste, onion powder, salt, black pepper, paprika, and baking powder in a large bowl. Mix thoroughly until all wings are evenly coated.1 kg Chicken wings, 1 tablespoon Ginger garlic paste, 1 teaspoon Onion powder, 1 teaspoon Salt, 1 teaspoon Black pepper powder, 1 teaspoon Paprika, 1 tablespoon Baking powder
- Add oil to the bowl. Mix again so the wings are lightly coated with oil.1 tablespoon Oil
- Preheat oven to 425 degree F (200 degree c)
- Grease a baking pan, or line it with parchment paper. Set aside.
- Arrange the chicken wings in a single layer on the prepared baking pan.
- Bake wings for 15–20 minutes. Flip each wing, then bake another 15–20 minutes, until brown and crispy.
Honey Sriracha Sauce
- Melt butter in a pan. Add sriracha, soy sauce, honey, and vinegar. Stir continuously until the sauce is smooth and well combined.2 tablespoon Butter, ⅓ to ½ cup Sriracha sauce, ½ tablespoon Soy sauce, ⅓ cup Honey, ½ tablespoon Vinegar
Hot Wings
- Place baked wings in a large bowl. Pour sauce over wings. Toss until each wing is completely coated.
- Transfer coated wings to a serving plate. Sprinkle with cilantro and toasted sesame seeds.1 tablespoon Cilantro, 1 teaspoon Sesame seeds
Video
Notes
- You can also grate and add fresh ginger and garlic instead of paste. For a garlicky flavor, add extra minced garlic.
- Any leftover wings can be stored for up to 2 days. Reheat in the oven or an air fryer to restore crispiness. Avoid microwaving to retain the best texture.
- Sriracha chicken wings are spicy. Adjust the heat by adding more or less sriracha sauce.
- Make ahead: You can make the sauce and bake the wings, then keep them ready to go. Just before serving, reheat the wings and toss them in the sauce.
Nutrition
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