Super Bowl Spicy Sriracha Wings (Print Page)

Crispy wings coated in a spicy Sriracha glaze with honey and garlic for maximum flavor.

# What You Need:

→ Chicken

01 - 2.5 lbs chicken wings, separated at joints, tips removed

→ Marinade & Glaze

02 - 2 tablespoons vegetable oil
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon black pepper
05 - 1 teaspoon garlic powder
06 - 1 teaspoon smoked paprika
07 - 1/2 cup Sriracha sauce
08 - 2 tablespoons unsalted butter, melted
09 - 2 tablespoons honey
10 - 1 tablespoon soy sauce (use gluten-free if needed)
11 - 1 tablespoon rice vinegar
12 - 1 clove garlic, minced

→ Garnish

13 - 2 tablespoons chopped fresh cilantro
14 - 1–2 green onions, thinly sliced
15 - Lime wedges (optional)

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or foil and set a wire rack on top.
02 - Pat chicken wings completely dry with paper towels. Toss wings with vegetable oil, kosher salt, black pepper, garlic powder, and smoked paprika until evenly coated.
03 - Arrange seasoned wings in a single layer on the wire rack. Bake for 35–40 minutes, flipping halfway through cooking, until wings are golden brown and crispy.
04 - While wings bake, combine Sriracha sauce, melted butter, honey, soy sauce, rice vinegar, and minced garlic in a saucepan over low heat. Stir constantly until well blended and just warmed through. Remove from heat.
05 - Transfer baked wings to a large mixing bowl. Pour prepared Sriracha glaze over wings and toss thoroughly until each wing is evenly coated.
06 - Arrange glazed wings on a serving platter. Sprinkle generously with chopped fresh cilantro and sliced green onions. Serve immediately with lime wedges on the side if desired.

# Expert Tips:

01 -
  • The glaze strikes that perfect balance between fiery heat and subtle sweetness that keeps you reaching for just one more
  • These wings somehow manage to stay incredibly juicy while getting that restaurant style crunch that most home cooks chase for years
02 -
  • Letting wings air dry in the fridge for an hour before baking creates next level crispy skin that will make you question ordering wings out ever again
  • The glaze thickens quickly off the heat, so keep it warm until the last possible moment for the smoothest coating
03 -
  • Toss the wings in glaze immediately after they come out of the oven while they are still hot for maximum adherence
  • If your glaze seems too thick, add a teaspoon of warm water to reach the right consistency

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