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.
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.
What You’ll Like About These 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.
Ingredient Notes
- Chicken wings: Trim the tips and separate drumettes and flats for even cooking.
- Sriracha sauce: The star of the dish — adjust to taste for mild or fiery heat.
- Soy sauce: Adds depth and saltiness; use low-sodium if preferred.
- Rice vinegar: Adds acidity to balance the glaze; white vinegar also works.
- Garlic and ginger: Fresh ingredients bring a punch of flavor to the marinade.
- Sugar: Helps caramelize the glaze during baking.
- Sesame oil: A little goes a long way, adding nutty aroma and richness.
Steps to Make Sriracha Chicken Wings
- Combine soy sauce, vinegar, Sriracha, garlic, sugar, ginger, and sesame oil to make the marinade.
- Add the chicken wings, toss to coat, and marinate in the refrigerator for about an hour, turning occasionally.
- Preheat the oven to 375°F and line a rimmed baking sheet with foil.
- Arrange the wings in the pan and pour the marinade into a saucepan.
- Boil the marinade for 2 to 3 minutes to thicken slightly, then baste the wings.
- Bake for 25 minutes, turn the wings, baste again, and bake 25 minutes longer until golden and crisp.
- Toss with a little of the thickened sauce before serving.
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
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 ginger, grated
- 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
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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.
