Spicy Sriracha Chicken Wings (Printable)
Crispy wings coated in spicy Sriracha glaze and sesame seeds, perfect for an easy flavorful appetizer.
# What You'll Need:
→ Chicken
01 - 2.2 lbs chicken wings, separated into drumettes and flats
02 - 1 tsp salt
03 - ½ tsp black pepper
04 - 1 tbsp aluminum-free baking powder
→ Sriracha Glaze
05 - ⅓ cup Sriracha sauce
06 - 2 tbsp honey
07 - 2 tbsp soy sauce
08 - 1 tbsp rice vinegar
09 - 1 tbsp sesame oil
10 - 2 cloves garlic, minced
11 - 1 tsp freshly grated ginger
→ Garnish
12 - 2 tbsp toasted sesame seeds
13 - 2 spring onions, thinly sliced
14 - Lime wedges
# Step-by-step:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper and set a wire rack on top.
02 - Pat chicken wings dry with paper towels. Toss with salt, pepper, and baking powder in a large bowl until evenly coated.
03 - Arrange wings in a single layer on the wire rack. Bake for 20 minutes, then flip and bake another 15 minutes until golden and crispy.
04 - Whisk together Sriracha, honey, soy sauce, rice vinegar, sesame oil, garlic, and ginger in a small saucepan. Simmer over medium heat for 2–3 minutes until slightly thickened. Remove from heat.
05 - Transfer hot wings to a clean bowl. Pour the Sriracha glaze over and toss to coat evenly.
06 - Arrange wings on a serving platter. Sprinkle with toasted sesame seeds and spring onions. Serve immediately with lime wedges if desired.
# Expert Advice:
01 -
- The baking powder trick creates restaurant style crispiness without deep frying
- The glaze strikes that perfect balance between fiery heat and subtle sweetness
02 -
- Patting the wings completely dry before seasoning is the most crucial step for achieving crispy skin
- The glaze thickens quickly as it cools, so toss the wings immediately while it is still fluid
03 -
- Skip the refrigerator drying step unless you have extra time, the baking powder does most of the work
- Line your baking sheet with foil for easier cleanup after the glaze drips everywhere