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Sweet and Spicy Sriracha Baked Chicken Wings Recipe
5 from 144 votes

Sweet and Spicy Sriracha Baked Chicken Wings Recipe

These baked chicken wings combine heat and sweetness with a sauce of honey, Sriracha, and ginger, coating crispy wings that are richly seasoned and oven-roasted until browned. The wings develop a crisp skin by baking at high heat and flipping halfway, then get tossed in a buttery, spicy glaze finished with sesame seeds and fresh cilantro for added texture and brightness.

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 12 servings
Course: Side Dish, Appetizer, Dinner
Cuisine: Asian

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Bake the wings until browned and crisp; 50-55 minutes, using tongues to flip them over halfway.
  4. In the meantime, make the sauce.
For the sauce:
  1. 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.
  2. 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.