Sticky Sriracha Chicken Wings
Back by popular demand, we made a new video for our original sticky Sriracha chicken wings post in 2009. Enjoy them for game day, every day or when you’re craving an appetizer for your next gathering.
Sriracha Chicken Wings
All right folks, hold on tight because you’re going to be blown away at how amazing these sriracha chicken wings are. If you’re a lover hot sauce, or any brand for that matter, these chicken wings will fly off your platter. The first test batch of these wings almost disappeared within seconds of coming out of the oven. We literally inhaled eight of these chicken wings in 3 minutes because the hot sauce was so good.
We’re lovers of spice and with all the football games coming up, we needed to spike our already popular crispy asian chicken wings with a little more sweet sriracha heat. We set out to create a buffalo wing sauce with our different bottles of sriracha hot sauce.
Video Sriracha Chicken Wing Recipe :
Spicy Asian Chicken Wings with Sriracha & Other Brands
Yes, there are many so many different bottles of sriracha hot sauce out there. We have about 5 different bottles sitting in our pantry, waiting to be coated over chicken wings. And if you’re ambitious like we are about the flair of spicy foods, you can make your own! It’s easy to make homemade sriracha style chili hot sauce to add to this chicken wing sauce. We have our homemade Sriracha sauce here (it’s so good we’ve had some great restaurants making it for their own house Sriracha sauce – we appreciate them so much for asking if it was ok). But you can certainly use any bottled brand of hot sauce.
The most well known sriracha style hot sauce sauce is the Rooster Brand sriracha hot sauce by Huy Fong. For this recipe we used this familiar green topped bottle for the sauce. Balanced with some ketchup, vinegar and the fresh golden char of onions and garlic, this sauce it to die for or fight for. The tangy, sweet, vinegary, gentle heat of this sauce is just amped up with enough spice. This will keep your heart rate up and running for more. Try our crunchy fried chicken wings with hot sauce.
Sriracha Chicken Wings Recipe
Ingredients
For the Wings
- 2 pounds (907 g) chicken wings , rinsed & patted dry
- kosher salt , to season wings
- ground black pepper , to season wings
For the Sauce
- 2 Tablespoons (30 ml) vegetable oil
- 2 cloves (2 cloves) garlic , finely minced
- 1 small (1 small) small onion , minced (@ 1/2 cup)
- 1/2 cup (120 g) ketchup
- 1/4 cup (60 g) Sriracha sauce or any chili hot sauce (or more for a spicier sauce)
- 1 Tablespoon (15 ml) vinegar
- 1 teaspoon (5 ml) fish sauce or soy sauce (choose fish sauce, it tastes better!)
- 1/4 teaspoon (1.25 ml) ground cumin
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet pan with parchment paper.
- On prepared baking sheet pan, spread chicken wings out in one even layer (we don't coat our wings with oil before baking, but you can if you want. We find that the oil just makes the wings greasier. The wings release enough fat already). Season chicken wings with salt and pepper.
- Bake for about 40-50 minutes until golden brown, flipping the wings halfway through baking, after the first 30 minutes or so.
- Make the sauce while the wings cook (or before): Heat sauce pan on medium-high heat, add 2 tablespoons of vegetable oil and then add onion and garlic. Continue stirring the onions and garlic until they are golden brown, but not burnt.
- Stir in the ketchup, sriracha hot sauce, vinegar, fish/soy sauce and ground cumin. Simmer on low heat for about 3 minutes, stirring regularly. Remove from heat and set aside.
- After chicken wings have finished baking, toss wings in sauce.
- Serve warm, although these still taste great when they're cold! And oh, don't forget the beer!
Notes
Crispy Wing Alternate Cooking Methods
Traditional Fry in Oil (uses about 1/2-3/4 cup of cornstarch to coat wings). Toss the wings in cornstarch to coat, shaking off excess cornstarch. Heat about 2-inches of oil in a large pot to 375°F. Fry in batches for about 8 minutes per batch, or until golden and cooked through. Make sure to turn the wings a couple times while cooking so they cook evenly. Season with salt & pepper. Air Fryer Chicken Wings (here’s our favorite Air Fryer) Season wings with salt & pepper. Air Fry at 400°F for 25-30 minutes, flipping 2-3 times while cooking. Toss with a little sauce, and then air fry for another 4 minutes. Different models and sizes of air fryers cook quicker than others. So adjust times accordingly.Video
Nutrition Information per Serving
Some of our Favorite Sriracha Hot Sauces
More Spicy & Wing Recipes
- Make Homemade Sriracha style chili garlic hot sauce
- Creamy Sriracha – Spicy Sriracha hot sauce mayo.
- Honey sriracha glazed chicken wings
- Easy Honey Mustard chicken wings
- Air Fryer Chicken wings and more spicy recipes for those of you who appreciate spicy food.
- Here’s all our Chicken Wings Recipes if you’re hungry for more
This is my favorite use of sriracha in any recipe. The sauce was delicious!
My Family Loved it and everyone licked their plates. We’re obsessed with spicy foods. I am definitely sharing this with my friends.
Yum , love hot chicken wings did pretty much like this but I added 3 TBS of Maple Syrup just to make it stick and also to counteract the spicy Hot , Sweet & Sour , from the vinegar . Thanks (y)
Hi Suzanne, love the addition of maple syrup. Sounds great!
These wings look incredible – a game day must!
Yum! I just moved to Amsterdam from New York City, and there’s frankly not that great of food here although I found a few places I love. I will definitely be cooking more at home. I love traveling for food so I’m excited to try out more local ingredients here for cooking, but I gotta keep sriracha on hand no matter where I am in the world 🙂
I can’t wait to try these wings. thank you
Oh my goodness! The mister and the boys are going to be excited about these!!! I know what I’m making on Sunday
xxox
Laura @ http://www.cookwineandthinker.com
Totally yum! Perfect for football season!
Hi! Hubby asked for a hot wing type sauce for chicken tonight and I found your site and recipe via google. Instead of wings I used chicken strips which I dredged in seasoned flour, then egg, then cornmeal and panfried in bit of canola oil and butter. Then I tossed in with the sauce (add the cilantro as a reader mentioned) and served on rice. Holey moley. Freakin’ awesome! I’ll be bookmarking your site and writing this recipe in my ‘holy recipe book’! Thanks so much! I got a ton of brownie points with the hubs tonight! 😉
fabulous taste.. these were epic!!
tried it and, it’s so good!
I live in France, where one doesn’t really eat chicken wings on their own, but I’ve be buying chicken, using up the other parts, and freezing the wings. I saw that you had several wings recipes, and wanted to try ont out. I started with this one, and it was a big success (I didn’t have ketchup, but I made an improvised ketchup), we happily ate everything, getting our fingers and cheeks covered in sauce. Delicious!
My boyfriend and I found this recipe when trying to plan for our NYE party. We had so many dishes already planned out that we decided to save this one for later. We just tried it out this week and it was fantastic! The amount of Sriracha was spot on! I love to look at food blogs and yours is one of my favorites! Keep all the fantastic recipes comin’ guys! Thanks so much.
I made these last night for friends, and my food snob boyfriend….everyone LOVED them. Including me. We all thought they were pretty spicy (and by pretty spicy I mean perfect) with the suggested ketchup/sriracha ratio. I want to dip everything in the sauce. Thanks for sharing.