Spicy Sriracha Chicken Wings (Printable)
Crispy chicken wings with a spicy sriracha glaze and toasted sesame finish.
# 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
# How-To Steps:
01 - Preheat oven to 425°F. Line baking sheet with parchment paper and place wire rack on top.
02 - Pat wings dry with paper towels. Toss with salt, pepper, and baking powder in large bowl until evenly coated.
03 - Arrange wings in single layer on wire rack. Bake for 20 minutes, flip and bake 15 minutes more until golden and crispy.
04 - Whisk Sriracha, honey, soy sauce, rice vinegar, sesame oil, garlic, and ginger in small saucepan. Simmer over medium heat for 2–3 minutes until slightly thickened.
05 - Transfer hot wings to clean bowl. Pour Sriracha glaze over and toss to coat evenly.
06 - Arrange wings on serving platter. Sprinkle with toasted sesame seeds and spring onions. Serve immediately with lime wedges.
# Expert Advice:
01 -
- The baking powder trick creates restaurant-level crispiness without deep frying
- You can adjust the heat level while keeping that perfect sticky glaze consistency
02 -
- Don't skip the wire rack—wings baked directly on the pan will steam and stay soggy underneath
- The glaze thickens fast—keep an eye on it or you'll end up with candy instead of sauce
03 -
- Pat your wings completely dry before seasoning—water is the enemy of crispy skin
- Let the glaze cool for 30 seconds before tossing so it coats instead of slides right off