Sweet and Spicy Sriracha Baked Chicken Wings Recipe
User Reviews
5
Sweet and Spicy Sriracha Baked Chicken Wings Recipe
Description
Sweet and Spicy Sriracha Baked Chicken Wings Recipe features chicken wings coated with a bold seasoning blend including garlic powder, cayenne, and sesame oil, baked at 400°F to achieve crisp edges and a tender inside. The wings are flipped halfway through baking to ensure even browning. The accompanying sauce is a harmonious mix of melted butter, crushed red pepper flakes, grated ginger, honey, Sriracha, soy sauce, lime juice, and rice wine vinegar. This sauce is lightly thickened with cornstarch and coats the wings with a glossy, flavorful glaze. Sesame seeds and fresh cilantro add a finishing touch to the wings before serving.
This recipe yields wings that are great as a main dish or appetizer, pairing well with rice or simple sides to balance the spicy-sweet profile. The preparation approach emphasizes achieving crispy skin without frying.
Careful drying of wings before baking helps ensure crispness. The sauce is made concurrently during baking to serve warmed. Flipping the wings midway promotes even cooking and a balanced texture.
Ingredients
- 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 black pepper freshly ground
- 1/4 teaspoon cayenne pepper
For the sauce:
- 4 tablespoons butter unsalted
- 1/2 teaspoon red pepper flakes crushed
- 1 teaspoon fresh ginger finely grated
- 1/3 cup honey
- 1/3 cup Sriracha sauce
- 1 tablespoon soy sauce
- 1 tablespoon lime juice fresh
- 1 tablespoon rice wine vinegar
- 1 teaspoon cornstarch
- 2 teaspoons sesame seeds for garnish
- 1/4 cup cilantro fresh, chopped
Instructions
- Preheat the oven to 400 degrees (F). Line a large rimmed baking sheet with parchment paper; set aside. Dry the chicken wings thoroughly with paper towels, pressing down hard to remove as much excess moisture as possible.
- Place the chicken wings in a large bowl; set aside. In a small bowl combine the melted butter, sesame oil, garlic powder, salt, pepper, and cayenne. Pour this mixture over the wings and using your hands, toss well to coat. Spread the wings in a single layer on the prepared baking sheet.
- Bake the wings until browned and crisp; 50-55 minutes, using tongues to flip them over halfway.
- In the meantime, make the sauce.
For the sauce:
- Melt the butter in a small pot over medium heat. Once it's melted, add the crushed red pepper and ginger; cook for a minute, then add in the honey, Sriracha, soy sauce, lime juice, and vinegar. Bring the mixture to light boil, stirring constantly, then stir in the cornstarch; cook just until thickened up - about 30 seconds. Remove from the heat and set aside.
- When the wings have finished baking, carefully remove the tray from the oven and set aside. Increase the oven temperature to the broiler setting. Carefully remove the wings from the baking sheet and transfer to a large, heatproof bowl. Pour the warm sauce over the wings and gently toss to coat. Drain any excess oil from the baking sheet, then transfer the wings back to the prepared sheet and place the pan in the oven for 4-5 minutes. Stay near your oven during this time; the broiler acts fast. Carefully remove wings from the oven and transfer them to a large serving platter. Sprinkle the wings with sesame seeds, cilantro, and more honey (if desired); serve with lime wedges and lots of napkins.
User Reviews
Overall Rating
5
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