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Sriracha Chicken Wings

Fried chicken wings coated in spicy sauce in a blue bowl on a granite countertop.
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Bold and spicy baked Sriracha chicken wings, marinated in soy sauce, garlic, and Sriracha. Great with ranch or Sriracha mayo.

Ingredients

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  • 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

  1. 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.
  2. Heat the oven. Preheat the oven to 375°F. Line a large rimmed baking sheet or roasting pan with foil.
  3. 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.
  4. 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.
  5. 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

Find it online: https://classic-recipes.com/sriracha-chicken-wings/