by Diana Rattray
These spicy Sriracha chicken wings are the perfect tailgating snack. Transfer these easy baked wings to the slow cooker and take them to the party! The wings are great with a Ranch dressing dip or Sriracha mayo.
PrintSriracha Chicken Wings
These Sriracha wings will be a big hit with your friends and family! Serve the chicken wings with Sriracha mayo or Ranch dressing.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 appetizer servings 1x
- Category: Chicken Wings, Appetizers
Ingredients
Scale
- 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
- 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 to 375 F.
- Line a large rimmed baking sheet or roasting pan with foil.
- 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 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.
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.
