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
WAY too much ketchup in this recipe! For actual hot wings, I strongly recommend flipping the ratio, and using 1/2 cup sriracha to 1/4 cup ketchup.
These wings were tasty, but were not very hot.
These wings were EPIC! I’m a total Sriracha fiend, so these were right up my alley and a real crowd pleaser. I shared on my blog with a big ol’ link back to you because, well, you guys are awesome! Thanks for the recipe and cheers!
That sauce sounds wonderful. I make my wings by browning them on both sides under the broiler, putting them into a wide crockpot, pour the sauce on top, cook 3 honors on high. It is important not to have too much sauce to begin with for this method to work. Then I broil them again to crisp them up. Usually For the sauce I squeeze honey over the wings in the pot, then hoisin sauce, then bottled BBQ sauce. I am going to try your sauce next.
Hi, I just discovered your website am in love with all the pictures/recipes. I started salivating over this particular chicken wing recipe and am planning on making it soon! Do you mind if I feature this on my blog and linking it to your website? Keep up the great work.
I made these a few weekends ago and I have been asked ever weekend since to make them again. Re-getting the recipe to make them again. Thanks for the great recipe.
Hihi
I will like to try this receipe but think my local market do not have sriracha hot sauce. I live in singapore and the supermarts have lots of variety of other chilli sauce like garlic chilli sauce ( the Mc Donald type) thai sweet chilli sauce ,normal chilli sauce ( taste the same as those at KFC), and i have my home made chilli paste ( chilli padi blended with garlic with some sesame oil)
Which one should i use in place of the sriracha hot sauce?
I so look forward to trying out this receipe =))
can i make the sauce one day ahead of time? or would it taste better if the sauce was “fresh”?
You can easily make the sauce a day or two ahead of time. Just keep it in the fridge until you are ready to use it.
Just made this. It is indeed amazing sauce!! I only had chicken breast at the moment but this sauce made my boring chicken breast very exciting! Also I didn’t have onion so used chopped celery instead. Thanks for sharing great recipe!
These are going to our super bowl party. I would much rather talk about food and stand around nibbling on tasty treats than watching the game…. these will be a perfect fit!
I’ve been looking for a recipe like this for so long. Thank you. You made my day. 🙂
This looks absolutely delicious! I have been randomly reading your posts after a friend asked if my blog name was the opposite of yours…haha…and I finally just delurked after reading past posts. Thank you for sharing such insightful dishes and better yet, beautifully plated dishes and photos of them. I am a GIANT fan!
Wow. Quite possibly the best wings I’ve ever had. Made them once a couple weeks ago and they were gobbled up (mostly by my wife and I as we couldn’t wait until we had to serve them to our guests). Making them again for a party this weekend… though now I know better – I’m making a double batch! I also made some honey garlic wings to offer up some choice for those with more sensitive taste buds. It’s great that these are baked too – people couldn’t believe it!
wow, what a great dish for a party! just one question, does it matter what kind of vinegar I use? something milder (like rice vinegar) or something more tangy?
Yoko- it doesn’t really matter, so long as you use the vinegar that you like. have fun!
I just made this. Fabulous recipe. I added honey and a bit of brown sugar to the sauce. I also marinated the chicken in oil, honey, green onions, and garlic for about 3 hours.
These were delicious! My daughter wanted a different sauce, I try and teach her to always step out of her comfort zone. They were amazing, my lips are still on fire.
These were delicious! My boyfriend loved them, and even I, not a huge fan of wings, couldn’t get enough! Thank you for the recipe; I’m going to make them again this weekend!