Sweet and Spicy Sriracha Baked Chicken Wings Recipe
These Sweet and Spicy Sriracha Baked Chicken Wings are a perfect combination of crispy texture and bold flavors. Marinated in a savory blend of butter, sesame oil, garlic powder, and spices, then baked to perfection and tossed in a homemade sweet and spicy Sriracha sauce, these wings are irresistible. Garnished with sesame seeds and fresh cilantro, they make an ideal appetizer or game day treat with a delightful balance of heat and sweetness.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
For the 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
For the 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
- Preheat and Prepare Wings: Preheat your oven to 400°F (204°C). Line a large rimmed baking sheet with parchment paper and set aside. Thoroughly dry the chicken wings with paper towels, pressing firmly to remove all excess moisture for maximum crispiness.
- Season Wings: Place the dried wings in a large bowl. In a small bowl, mix melted butter, sesame oil, garlic powder, kosher salt, black pepper, and cayenne pepper. Pour this mixture over the wings and use your hands to toss well, ensuring each wing is fully coated.
- Bake Wings: Arrange the wings in a single layer on the prepared baking sheet. Bake for 50 to 55 minutes, turning the wings with tongs halfway through to promote even browning and crispiness.
- Make the Sauce: While the wings bake, melt butter in a small saucepan over medium heat. Add crushed red pepper flakes and grated ginger, cooking briefly for about 1 minute to release their flavors. Stir in honey, Sriracha, soy sauce, lime juice, and rice wine vinegar. Bring to a gentle boil while stirring constantly. Stir in cornstarch to thicken the sauce, cooking for about 30 seconds. Remove from heat and set aside.
- Toss Wings in Sauce: After baking, carefully remove wings from the oven and transfer them to a large, heatproof bowl. Pour the warm sauce over the wings and gently toss to coat evenly, ensuring every wing is deliciously glazed.
- Broil to Finish: Drain excess oil from the baking sheet and return wings to the sheet in a single layer. Increase oven setting to broil. Place wings under the broiler for 4 to 5 minutes, watching closely to avoid burning, to caramelize the sauce and enhance crispiness.
- Garnish and Serve: Remove wings from oven and transfer to a serving platter. Sprinkle with sesame seeds and chopped cilantro. Optionally drizzle with extra honey for added sweetness. Serve immediately with lime wedges and plenty of napkins for a messy, delicious treat.
Notes
- Drying the wings well before baking ensures they become crisp versus soggy.
- Adjust cayenne and crushed red pepper flakes according to desired spice level.
- Using parchment paper on the baking sheet helps with easy cleanup and prevents sticking.
- Stir the sauce constantly when boiling to prevent burning and ensure smooth consistency.
- Broiling at the end caramelizes the sauce for a sticky, flavorful finish, but watch closely as it happens fast.
- For extra crispiness, you can also pat the wings dry after tossing in sauce and before broiling.
- Serve with lime wedges to add a fresh, tangy contrast to the spicy wings.
