Super Bowl Spicy Sriracha Wings

The kitchen was chaos that Sunday, everyone shouting at the TV while I wrestled with three pounds of chicken wings. My roommate stuck her head in, sniffed the air, and immediately canceled her dinner plans. Something about that sriracha and honey hitting the hot pan makes people forget whatever they were doing five minutes ago.

Last year I accidentally doubled the sriracha because I was distracted by a particularly intense overtime play. My brother's face turned about five shades of red, but he kept eating them anyway. Now he insists I make them that way every time, claiming anything less is for people who don't really love wings.

Ingredients

• Chicken wings: Fresh wings make all the difference here, and removing the tips lets everything cook evenly without burning
• Vegetable oil: Helps the seasoning cling and creates that beautiful golden skin we all want
• Garlic powder and smoked paprika: This duo builds a savory foundation that stands up to the bold glaze
• Sriracha sauce: The star of the show, bringing both heat and that distinct fermented garlic flavor
• Unsalted butter: Tames the fire while adding richness and helping the glaze coat every wing
• Honey: Creates that irresistible sticky finish and balances the vinegar's sharpness
• Soy sauce: Adds umami depth and a subtle salty note throughout
• Rice vinegar: Cuts through the richness and brightens everything
• Fresh cilantro and green onions: These aren't just garnish they provide fresh bites that wake up your palate

Instructions

Get everything ready:

Preheat your oven to 220°C and set up a baking sheet with parchment and a wire rack on top, making sure there is plenty of space around the wings for air circulation.

Season the wings:

Pat those wings completely dry with paper towels, then toss them with oil, salt, pepper, garlic powder, and smoked paprika until every piece is evenly coated.

Bake until perfect:

Arrange wings in a single layer on the rack and bake for 35 to 40 minutes, flipping them halfway through, until they are deeply golden and audibly crispy.

Make the magic glaze:

While wings bake, whisk together sriracha, melted butter, honey, soy sauce, rice vinegar, and minced garlic in a saucepan over low heat until smooth and warmed through.

Coat and serve:

Pour those hot wings into a large bowl, drizzle the glaze over them, and toss until every wing is covered, then pile onto a platter and shower with cilantro and green onions.

Save

My dad finally admitted these beat his usual buffalo wings after pretending to be impartial for months. Now he requests them for every gathering, standing by the stove with a fork, claiming he is just testing the glaze.

Making Ahead For Game Day

You can season the wings the night before and keep them covered in the refrigerator, which actually helps the skin dry out for better crisping. Just bring them to room temperature for about 20 minutes before baking so they cook evenly.

Getting That Perfect Crisp

The wire rack is absolutely crucial here because it lets hot air circulate completely around each wing. I tried skipping it once during a kitchen crisis and ended up with soggy bottoms that no amount of glaze could save.

Serving Suggestions That Work

Celery sticks and ranch are classic, but pickled carrots and cucumbers cut through the heat beautifully. Keep plenty of napkins nearby and maybe cold drinks within reach.

• Line your serving platter with extra paper towels underneath the wings
• Set out a small bowl of extra glaze for the brave souls who want more heat
• Have lime wedges ready for a quick squeeze of brightness

Save

There is something uniquely satisfying about making wings at home that actually taste better than takeout. Once you nail this recipe, you will understand why friends keep finding reasons to show up on game days.

Recipe FAQs

→ How can I make the wings extra crispy?

To achieve extra crispiness, let the wings air-dry uncovered in the refrigerator for about an hour before baking. This helps dry out the skin for a crunchier texture.

→ Can I adjust the heat level of the glaze?

Yes, you can reduce or increase the amount of Sriracha sauce to control the spice intensity, tailoring it to your preferred heat level.

→ What is the best way to bake the wings evenly?

Arrange wings in a single layer on a wire rack placed over a baking sheet and flip halfway through baking to ensure even crisping and browning.

→ Are there any gluten-free options?

Use gluten-free soy sauce to keep this preparation gluten-free without compromising flavor.

→ What garnishes complement these wings?

Fresh cilantro, thinly sliced green onions, and optional lime wedges brighten the dish with herbal and citrus notes.