Sriracha Chicken Wings
These spicy Sriracha chicken wings are the ultimate party snack. The wings are marinated in a flavorful blend of soy sauce, Sriracha, garlic, and ginger, then baked until golden and sticky. A quick reduction of the marinade adds even more flavor as a glaze. They’re perfect for game day, tailgating, or anytime you’re craving something spicy and satisfying. Serve them with ranch dressing or a quick Sriracha mayo for dipping.
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These Sriracha chicken wings are baked, bold, and irresistibly spicy. They’re marinated in a flavorful mix of soy sauce, garlic, ginger, and Sriracha, then basted and baked until golden and glazed.
Perfect for parties, tailgates, or anytime you need a crowd-pleasing appetizer, these wings are easy to prep and even easier to devour. Serve them with ranch or a creamy Sriracha mayo dip for the ultimate combo.
❤️ Why You’ll Love These Sriracha Chicken Wings
Bold, spicy flavor. The Sriracha and soy marinade is tangy, garlicky, and addictive.
Perfect for parties. These wings are always a hit at game day or potlucks.
Oven-baked. No frying required—just marinate, baste, and bake.
Make-ahead friendly. Marinate in advance and bake when ready to serve.
How to Make Siracha Chicken Wings
- Combine the marinade ingredients in a bowl or measuring cup.
- Add the chicken wings to a large bag or container and coat with the marinade. Chill for 1 hour.
- Preheat the oven and line a baking sheet with foil.
- Arrange the wings on the prepared pan and reserve the marinade.
- Boil the marinade for a few minutes to thicken.
- Baste the wings and bake, flipping halfway through and basting again.
- Serve hot with ranch or Sriracha mayo.
Recipe Variations
- Make it hotter. Add chili flakes or extra Sriracha for more heat.
- Use drumettes only. Stick to wing sections if preferred.
- Try honey. Swap the sugar for honey for a sticky, sweet-spicy twist.
- Add lime. Squeeze fresh lime juice over the wings before serving.
- Make them in the slow cooker. Keep the wings warm on low heat for easy serving at parties.
Serving Suggestions
- Serve with ranch dressing, blue cheese, or Sriracha mayo.
- Pair with celery sticks or sliced cucumbers for a cool contrast.
- Add to a game day platter with nachos and sliders.
- Toss with sesame seeds or chopped scallions for garnish.
- Offer extra dipping sauce on the side for spice lovers.
How to Store and Reheat
Refrigerate. Store leftover wings in an airtight container for up to 4 days.
Freeze. Freeze cooked wings in a single layer, then transfer to a freezer-safe bag for up to 2 months.
To Reheat. Bake at 350°F for 10–15 minutes, or until heated through. Baste with leftover sauce if desired.
Sriracha Chicken Wings
Bold and spicy baked Sriracha chicken wings, marinated in soy sauce, garlic, and Sriracha. Great with ranch or Sriracha mayo.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 appetizer servings 1x
- Category: Chicken Wings, Appetizers
- Method: Bake
- Cuisine: Global
Ingredients
- 1/2 cup soy sauce or tamari, low sodium
- 2 tablespoons rice vinegar or white vinegar
- 1/4 cup Sriracha sauce
- 2 cloves garlic, pressed and minced
- 3 tablespoons granulated sugar
- 2 teaspoons grated ginger
- 1 tablespoon sesame oil
- 5 pounds chicken wings, trimmed*
Instructions
- Marinate the chicken wings.
• Combine the soy sauce, vinegar, Sriracha sauce, sugar, ginger, and sesame oil.
• Put the wings in a large food storage bag or a nonreactive container. Pour the marinade over the wings and turn to coat them thoroughly. Cover the container or seal the bag and marinate in the refrigerator for about an hour, turning several times to keep the chicken coated. - Heat the oven. Preheat the oven to 375°F. Line a large rimmed baking sheet or roasting pan with foil.
- Arrange the wings and boil the marinade.
• Remove the wings from the marinade and arrange in the prepared baking dish.
• Pour the marinade into a saucepan and bring to a full boil. Boil for about 2 to 3 minutes to reduce and thicken slightly.
• Lightly baste the wings with the sauce. - Bake the chicken wings.
• Bake the wings for 25 minutes. Take the pan out of the oven and turn the wings over.
• Baste again and return to the oven for about 25 minutes longer. - Serve.
• Toss the wings with more of the thickened marinade just before serving.
Notes
*Trim the wings of large chunks of fat and cut off wing tips. If the wings are whole, cut each wing in half at the joint.
Want to use an air fryer? See below the recipe for air fryer directions.
Nutrition
- Serving Size: 3 wings
- Calories: 668
- Sugar: 6.5 g
- Sodium: 832.1 mg
- Fat: 43.1 g
- Carbohydrates: 8.6 g
- Fiber: 0.3 g
- Protein: 57.7 g
✨ Air Fryer Option
You can make these wings in the air fryer for a quicker, crispier version. After marinating, arrange the wings in a single layer in the air fryer basket (work in batches if needed). Cook at 375°F for 24 to 28 minutes, flipping halfway through, until the wings are golden and cooked through. Meanwhile, boil the reserved marinade for 2 to 3 minutes, then toss the cooked wings in the thickened sauce or serve it on the side for dipping.
