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Sweet & Spicy Sriracha Baked Chicken Wings

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These oven-baked chicken wings are coated in a sticky sweet and spicy glaze made with sriracha, honey, soy sauce, and lime juice. They’re crispy, bold in flavor, and perfect for parties or a flavorful dinner without the need to deep fry.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: Serves 12 as appetizer, 6 as entrée
  • Category: Appetizer
  • Method: Bake & Broil
  • Cuisine: Asian-Inspired
  • Diet: Gluten Free

Ingredients

  • For the Chicken Wings:
  • 3 pounds chicken wings (split at joints, wing tips removed)
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon sesame oil
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • For the Sweet & Spicy Sriracha Glaze:
  • 4 tablespoons unsalted butter
  • 1/2 teaspoon crushed red pepper flakes
  • 1 tablespoon fresh ginger, finely grated
  • 1/2 cup honey
  • 1/2 cup sriracha sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons fresh lime juice
  • 2 teaspoons rice wine vinegar
  • 2 teaspoons cornstarch
  • Optional Garnishes:
  • 1 tablespoon sesame seeds
  • 2 tablespoons fresh cilantro, chopped
  • Lime wedges, for serving

Instructions

  1. Preheat oven to 400°F (200°C) and line a rimmed baking sheet with parchment or foil. Lightly grease the surface.
  2. Pat chicken wings dry with paper towels. In a large bowl, toss them with melted butter, sesame oil, garlic powder, salt, pepper, and cayenne.
  3. Arrange wings in a single layer on the baking sheet. Bake for 50–55 minutes, flipping halfway through, until crispy and golden.
  4. While wings bake, prepare the glaze. In a saucepan, melt butter over medium heat. Add red pepper flakes and grated ginger; cook 1 minute until fragrant.
  5. Stir in honey, sriracha, soy sauce, lime juice, and vinegar. Bring to a gentle boil while stirring.
  6. In a small bowl, mix cornstarch with 1 tablespoon water to form a slurry. Add to glaze and stir until thickened, about 1 minute. Remove from heat.
  7. Once wings are baked, set oven to broil. Transfer wings to a bowl and toss with the glaze until coated evenly.
  8. Discard fat from baking sheet and return glazed wings to the sheet in a single layer.
  9. Broil for 4–5 minutes, watching carefully, until glaze caramelizes and bubbles.
  10. Garnish with sesame seeds, chopped cilantro, and lime wedges. Serve hot.

Notes

  • For less heat, reduce sriracha and cayenne pepper.
  • Dry wings thoroughly for maximum crispiness.
  • Glaze can be made ahead and stored in the fridge for up to 5 days.
  • For gluten-free, use tamari or coconut aminos instead of soy sauce.

Nutrition

Find it online: https://savorymomskitchen.com/sweet-spicy-sriracha-baked-chicken-wings/