Super Bowl Spicy Sriracha Wings (Printable Version)
Crispy, juicy wings tossed in a spicy Sriracha glaze with hints of garlic and honey.
# What You’ll Need:
→ Chicken
01 - 2.5 lbs chicken wings, separated at joints, tips removed
→ Marinade & Glaze
02 - 2 tbsp vegetable oil
03 - 1 tsp kosher salt
04 - 1/2 tsp black pepper
05 - 1 tsp garlic powder
06 - 1 tsp smoked paprika
07 - 1/2 cup Sriracha sauce
08 - 2 tbsp unsalted butter, melted
09 - 2 tbsp honey
10 - 1 tbsp soy sauce
11 - 1 tbsp rice vinegar
12 - 1 clove garlic, minced
→ Garnish
13 - 2 tbsp chopped fresh cilantro
14 - 1-2 green onions, thinly sliced
15 - Lime wedges
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or foil and place a wire rack on top.
02 - Pat chicken wings completely dry with paper towels. Toss with vegetable oil, kosher salt, black pepper, garlic powder, and smoked paprika until evenly coated.
03 - Arrange wings in a single layer on the wire rack. Bake for 35-40 minutes, flipping halfway through, until golden brown and crispy.
04 - While wings bake, combine Sriracha, melted butter, honey, soy sauce, rice vinegar, and minced garlic in a saucepan over low heat. Stir until well blended and warmed through. Remove from heat.
05 - Transfer baked wings to a large bowl. Pour Sriracha glaze over wings and toss thoroughly until evenly coated.
06 - Arrange glazed wings on a serving platter. Sprinkle with chopped cilantro and sliced green onions. Serve with lime wedges on the side.
# Top Tips:
01 -
- The crispy skin stays addictive even after tossing in that fiery glaze, thanks to a wire rack trick that changed everything.
- The heat hits first but then honey smooths it out, creating this addictive sweet-spicy rhythm that keeps everyone reaching for just one more.
02 -
- That wire rack is non-negotiable if you want restaurant-quality crispiness from your oven.
- Letting wings air-dry uncovered in the fridge for an hour before baking takes the texture to another level.
03 -
- Pat the wings completely dry before seasoning them. Water creates steam and steam creates soggy skin.
- Toss wings in a large bowl rather than on the baking sheet. Less mess and more even coverage.