Sriracha oven-fried chicken wings are the ultimate combination of crispy, spicy, tangy, and savory. These wings are baked to perfection in the oven, giving them a golden, crunchy exterior without the heaviness of deep frying, while the sriracha-based sauce delivers a bold kick of heat balanced with sweetness and acidity. This recipe is ideal for game days, parties, casual dinners, or any time you’re craving finger-licking wings without the grease. With a deep-red glaze, incredible flavor, and irresistible crunch, these wings prove you don’t need a deep fryer to achieve restaurant-quality results right at home.
The History of Chicken Wings and Sriracha
The origin of chicken wings as a culinary staple dates back to Buffalo, New York, in the 1960s, when the now-famous Buffalo wing was first created at the Anchor Bar by Teressa Bellissimo. Since then, chicken wings have become a beloved part of American food culture, inspiring endless variations in flavor and preparation. As for sriracha, this hot sauce has roots in Si Racha, a coastal city in Thailand, where a similar sauce was first made. However, the version most people are familiar with today was popularized in the United States by David Tran, a Vietnamese immigrant who began producing the sauce in California in the 1980s under the Huy Fong Foods label. The bold, garlicky, sweet-heat flavor of sriracha quickly became a hit and has since been incorporated into countless dishes across cultures. Combining the American obsession with chicken wings and the spicy allure of sriracha results in a fusion dish that is both comforting and exciting.
Ingredients Breakdown
- 2–3 pounds chicken wings (split into drumettes and flats, tips removed)
- 1 tablespoon baking powder (not baking soda – this is key for crispiness)
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika or regular paprika
- ½ teaspoon black pepper
- For the sriracha glaze:
- ¼ cup sriracha sauce
- 2 tablespoons honey or brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar or lime juice
- 2 teaspoons sesame oil (optional but adds great depth)
- 2 cloves garlic, finely minced or grated
- 1 teaspoon fresh ginger, grated (optional but highly recommended)
Step-by-Step Recipe
Preheat your oven to 425°F (220°C) and place a wire rack over a foil-lined baking sheet. This allows hot air to circulate around the wings, making them extra crispy. Pat the chicken wings very dry with paper towels to remove as much moisture as possible—this is essential for crispiness. In a large bowl, toss the wings with baking powder, salt, garlic powder, paprika, and black pepper. The baking powder reacts with the skin to create a blistered, crunchy texture in the oven. Arrange the wings in a single layer on the wire rack and bake for 40–45 minutes, flipping once halfway through to ensure even browning. While the wings bake, prepare the glaze by whisking together sriracha, honey, soy sauce, rice vinegar, sesame oil, garlic, and ginger in a small saucepan. Heat over medium-low until the mixture is slightly thickened and warmed through, about 5 minutes. Once the wings are crispy and golden, remove them from the oven and transfer them to a large bowl. Pour the warm sriracha glaze over the wings and toss until evenly coated. Serve immediately with sliced green onions, sesame seeds, or a squeeze of lime for extra brightness.
Tips for the Perfect Sriracha Oven-Fried Chicken Wings
Dry the wings thoroughly before seasoning and baking to achieve maximum crispness. Use baking powder—not baking soda—as it’s the key ingredient that breaks down the proteins in the skin, helping it brown and blister beautifully in the oven. A wire rack is crucial for air circulation, but if you don’t have one, flip the wings more frequently while baking to ensure all sides crisp evenly. Don’t overcrowd the baking sheet; leave space between each wing so they roast rather than steam. Let the wings rest uncovered in the fridge for an hour before baking if you want extra crunch—this helps dry out the skin further. Adjust the glaze’s sweetness or heat to your preference; you can add more honey to balance the spice or more sriracha for an extra kick. For a slightly charred finish, you can broil the coated wings for 1–2 minutes after glazing, but watch them closely to prevent burning.
Variations and Customizations
Customize the heat level by using more or less sriracha or mixing it with other hot sauces like gochujang or sambal oelek. Add a tablespoon of peanut butter or tahini to the glaze for a Thai-inspired twist. Swap honey for maple syrup or agave for a different sweetness profile. Add chopped cilantro, crushed peanuts, or shredded coconut for unique toppings. If you prefer boneless, use chicken tenders or thighs cut into pieces and bake them using the same method. For extra-crispy wings, toss them in cornstarch along with the baking powder. Marinate the wings overnight in a mixture of soy sauce, ginger, and garlic before baking to deepen the flavor. You can even turn the glaze into a dipping sauce by doubling the recipe and simmering until thickened. For a smoky touch, add a dash of chipotle powder or smoked salt to the seasoning mix.
Health Considerations and Nutritional Value
Oven-fried wings are a healthier alternative to deep-fried ones, significantly reducing the amount of oil and calories while still delivering crunch and flavor. Using lean chicken wings offers a good source of protein and essential nutrients like niacin, phosphorus, and B vitamins. Sriracha sauce contains capsaicin from chili peppers, which may boost metabolism and provide anti-inflammatory benefits. By baking instead of frying, you avoid trans fats and reduce saturated fat content. Honey or brown sugar adds sweetness but can be adjusted to suit dietary needs. You can further reduce sodium by using low-sodium soy sauce and being mindful of additional salt. Serving with fresh veggies or pairing with a light side salad can balance the heat and create a more nutritious meal. To make the dish gluten-free, use tamari instead of soy sauce and check that all condiments are certified gluten-free. For those on a low-carb or keto diet, this recipe can be easily modified by reducing or eliminating the sweetener in the glaze and using a keto-friendly alternative like erythritol.
FAQ
Can I make these wings ahead of time?
Yes, you can bake the wings ahead and store them in the fridge. Reheat them in the oven at 375°F until crisp, then toss in the glaze just before serving.
Can I use frozen wings?
Absolutely, just make sure to thaw them completely and pat them dry before seasoning and baking to ensure they crisp properly.
How spicy are these wings?
They have a moderate level of heat. Adjust the amount of sriracha or add extra sweetener to balance if you prefer a milder taste.
Do I have to use baking powder?
Yes, baking powder is essential for achieving crispy skin in the oven. Make sure it’s aluminum-free to avoid any metallic taste.
Can I air fry instead of bake?
Yes, air fry the wings at 375°F for 25–30 minutes, flipping halfway through, and then toss with the glaze as directed.
Is there a substitute for sriracha?
You can use other chili sauces like sambal oelek, gochujang, or even a mix of hot sauce and garlic for a similar kick.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to retain crispness before serving.
Sriracha Oven-Fried Chicken Wings
Ingredients
- 2 tablespoons baking powder
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika
- 2½ pounds chicken wing sections
- For the Honey Sriracha Glaze:
- ⅓ cup honey
- ⅓ cup sriracha sauce
- 1 tablespoon seasoned rice vinegar
- ¼ teaspoon sesame oil
- A pinch of sesame seeds or more to taste
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with aluminum foil and set a wire rack on top to allow for even air circulation while the wings bake.
- In a small bowl, whisk together the baking powder, kosher salt, black pepper, and smoked paprika until well combined.
- Place the chicken wing sections in a large mixing bowl. Sprinkle half of the baking powder mixture over the wings and toss thoroughly to coat. Add the remaining mixture and toss again to ensure all the wings are evenly coated.
- Arrange the coated wings in a single layer on the wire rack over the prepared baking sheet, spacing them out to allow air to circulate.
- Bake the wings in the preheated oven for 20 minutes. Flip the wings and bake for another 20 minutes. Flip them once more and continue baking for an additional 15 minutes, or until they are browned, crisp, and cooked through. Once done, transfer the wings to a large clean bowl.
- To make the glaze, whisk together the honey, sriracha sauce, seasoned rice vinegar, and sesame oil in a bowl until the mixture is smooth and well combined. Pour the glaze over the hot wings and toss to coat them completely.
- Transfer the glazed wings to a serving platter and finish by sprinkling sesame seeds over the top before serving.