If you’re on the hunt for a snack that packs a punch, look no further than Sriracha Chicken Wings. These wings are marinated in a delightful blend of Sriracha, soy sauce, and honey, then baked to crispy perfection. Perfect for game days, parties, or just a fun dinner at home, these wings are sure to satisfy your craving for something spicy and delicious. Let’s dive into the recipe and get ready to impress your taste buds!
Why you will love this recipe?
You’ll absolutely love this Sriracha Chicken Wings recipe because it’s the perfect balance of spicy, sweet, and savory. The marinade is super simple to whip up with ingredients you probably already have in your pantry. Plus, baking the wings means they’re healthier and less messy than frying, but still incredibly crispy. Whether you’re hosting a party or just looking for a tasty treat, these wings are guaranteed to be a hit with everyone.
Ingredients you will need:
Chicken Wings: You’ll need a pound of chicken wings, the star of this recipe, ready to be transformed into something amazing.
Spices: Onion powder, salt, black pepper, cayenne pepper, paprika, cumin, and mustard seeds come together to create a flavorful dry rub that packs a punch.
Coating: Baking powder helps achieve that perfect crispy texture without the need for frying.
Sauce: A delicious blend of honey, maple syrup, Sriracha, and melted butter coats the wings, giving them their signature spicy-sweet glaze.
Storing Instructions:
Storing your Sriracha Chicken Wings properly ensures you can enjoy their deliciousness even later. Whether you’re saving some for a quick snack or prepping ahead for a gathering, these tips will help keep your wings fresh and tasty.
- Refrigeration: Place leftover wings in an airtight container and store them in the refrigerator for up to 3 days. When you’re ready to enjoy them again, simply reheat them in the oven at 350°F for about 10 minutes until they’re warm and crispy.
- Freezing: For longer storage, arrange the wings in a single layer on a baking sheet and freeze them. Once frozen, transfer them to a freezer-safe bag or container. They’ll keep well for up to 2 months. To reheat, thaw in the refrigerator overnight and then bake at 350°F until heated through.
Tips for Best Sriracha Chicken Wings
Making the perfect Sriracha Chicken Wings is all about the right preparation and cooking techniques. Here are some tips to ensure your wings come out crispy, flavorful, and absolutely irresistible.
- Pat Dry: Before seasoning, make sure to pat the chicken wings dry with paper towels. This helps the skin get extra crispy when baking.
- Even Coating: Mix your spices well and toss the wings thoroughly to ensure each piece is evenly coated with the seasoning.
- Baking Powder: Don’t skip the baking powder! It’s the secret to achieving that beautiful, crispy texture without frying.
- Wire Rack: Bake the wings on a wire rack set over a baking sheet. This allows the heat to circulate all around the wings, making them crisp up evenly.
- Toss in Sauce: For the best flavor, toss the hot wings in the Sriracha sauce mixture right before serving. This ensures they’re perfectly coated and deliciously sticky.
- Adjust Spice Level: If you prefer a milder kick, reduce the amount of Sriracha or add a bit more honey or maple syrup to balance the heat.
Frequently Asked Questions:
Absolutely! You can marinate the wings in the dry rub overnight to let the flavors really soak in. When you’re ready to serve, just bake and toss them in the sauce for fresh, delicious wings.
To adjust the spice level, simply tweak the amount of Sriracha in the sauce. For spicier wings, add a bit more Sriracha. For a milder version, reduce the Sriracha and increase the honey or maple syrup for a sweeter balance.
To keep them crispy, reheat leftover wings in the oven at 350°F for about 10 minutes. This will warm them through without making them soggy, giving you that perfect texture all over again.
Sriracha Chicken Wings
Ingredients
- 2 pounds chicken wings
- 1 tsp onion powder
- 1 tsp fine salt
- ½ tsp freshly ground black pepper
- ½ tsp cayenne pepper
- ½ tsp paprika
- ½ tsp ground cumin
- ⅓ tsp mustard seeds
- ⅓ tsp baking powder
Sriracha marinade
- 2 tbsp honey
- 2 tbsp maple syrup
- 2 tbsp Sriracha
- 2 tbsp butter
Instructions
- For this recipe, you can preheat the oven to 380°F (190°C) as well and prepare the chicken wings as described above (just clean them).
- You can combine all of the dry spices with the baking powder in a large mixing bowl. Mix these well so the flavors are well distributed.
- Next, add the dry chicken wings to the spice mix. Toss them well so that they are all evenly coated.
- Place the seasoned wings on a lined roasting tray and bake them for roughly 15 minutes.
- Turn the chicken wings over and continue baking them for another 15-20 minutes.
- While the chicken wings are baking, you can combine the maple syrup, honey, Sriracha, and butter together in a small saucepan. Whisk them together over medium heat until the butter has completely melted.
- Once your wings are finished baking, remove them from the oven and pour the wet marinade over them. You can leave them to rest for a couple of minutes before serving them hot.
