Sweet and Spicy Sriracha Baked Chicken Wings

/// February 8th, 2015

Sweet and Spicy Sriracha Baked Chicken Wings Every year I try to challenge myself in the kitchen by cooking at least one thing a month that takes me completely out of my comfort zone. For the record, cookies are comfort zone… muffins and scones are my safe place… chewy blondies and rich chocolate brownies feel as safe a fuzzy blanket, and plates of pasta are always a blinking neon “HAPPY” sign…

Sweet and Spicy Sriracha Baked Chicken Wings

Sweet and Spicy Sriracha Baked Chicken Wings So what get’s me anxious behind the countertop? MEAT. Not all meat; I can cook a juicy burger or Sicilian Braciole  without breaking a sweat. It’s mainly meat that needs prep. You know… the butchering, to put it delicately. It makes me cringe and clam up and want to run very very fast in the other direction. I’m a wimp like that.

Sweet and Spicy Sriracha Baked Chicken Wings Hands-down my favorite appetizer to order when we dine out is sticky, spicy, saucy chicken wings. They’re such a treat because they’re something I never ever ever make at home. Or I should say, up until last week I never ever made at home. February was all about the chicken wing challenge! And although there were quite a few tears and a whole lot of swearing, I have to say one bite of these sweet and spicy sriracha baked chicken wings made it all worth it. Redemption is sweet.

Sweet and Spicy Sriracha Baked Chicken Wings

Sweet and Spicy Sriracha Baked Chicken Wings So let’s get down to details, shall we?

First up, the cooking process. These wings are baked – not fried – so you’ll need a very large baking sheet and an oven for this adventure. The wings will get thoroughly patted down with paper towels (this helps remove excess moisture) before getting tossed with spices and oil. I used sesame oil here because I love the subtle Asian flavor it lends to the overall taste. You can find sesame oil in ethnic markets and most large grocery stores; it’s usually in the ethnic cooking aisle.

Sweet and Spicy Sriracha Baked Chicken Wings Sweet and Spicy Sriracha Baked Chicken Wings The wings will bake for 50 minutes in an oven preheated to 400 degrees (F). During this time you can prepare your sauce.

Sweet and Spicy Sriracha Baked Chicken Wings I love this sweet and spicy sriracha sauce! It’s made with sriracha, honey, butter, and spices —> ALL OF THE YUMMY THINGS. You’ll cook this combination of delicious ingredients on the stove top. Once the wings have baked, you’ll toss them in the said sauce, crank up the broiler on your oven, and bake them for an additional 4-5 minutes. This final stage is important for crisping! The broiling really seals the sauce into the wings and creates that crunchy skin we all know and love.

Sweet and Spicy Sriracha Baked Chicken Wings These wings are spicy, crunchy, and saucy on the outside; tender, meaty, and luscious on the inside. This recipe makes 3 pounds of wings; enough to serve 3-4 hungry friends. If you plan on feeding a crowd, I highly encourage you to multiply this recipe as needed. I promise you you’ll have no problem getting them to go-go-go! I made these for a bunch of boys last week and all I can say is HOLY COW – they were a huge hit!

Sweet and Spicy Sriracha Baked Chicken Wings If you make this recipe, I would love it if you let me know! Leave a comment below, or snap a photo and post it to instagram using the #BakerbyNature hashtag. Knowing you made a recipe and enjoyed it always makes my day! xoxo

Sweet and Spicy Sriracha Baked Chicken Wings

Sweet and Spicy Sriracha Baked Chicken Wings


  • 3 pounds chicken wings
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoon sesame oil
  • 2 1/2 teaspoons garlic powder
  • 1 teaspoon kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • For the sauce:
  • 4 tablespoons unsalted butter
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon fresh ginger, finely grated
  • 1/3 cup honey
  • 1/3 cup Sriracha sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon fresh lime juice
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon cornstarch
  • 2 teaspoons sesame seeds, for garnish
  • 1/4 cup fresh cilantro, chopped


  1. Preheat the oven to 400 degrees (F). Line a large rimmed baking sheet with parchment paper; set aside. Dry the chicken wings thoroughly with paper towels, pressing down hard to remove as much excess moisture as possible.
  2. Place the chicken wings in a large bowl; set aside. In a small bowl combine the melted butter, sesame oil, garlic powder, salt, pepper, and cayenne. Pour this mixture over the wings and using your hands, toss well to coat. Spread the wings in a single layer on the prepared baking sheet.
  3. Bake the wings until browned and crisp; 50-55 minutes, using tongues to flip them over halfway.
  4. In the meantime, make the sauce: Melt the butter in a small pot over medium heat. Once it's melted, add the crushed red pepper and ginger; cook for a minute, then add in the honey, Sriracha, soy sauce, lime juice, and vinegar. Bring the mixture to light boil, stirring constantly, then stir in the cornstarch; cook just until thickened up - about 30 seconds. Remove from the heat and set aside.
  5. When the wings have finished baking, carefully remove the tray from the oven and set aside. Increase the oven temperature to the broiler setting. Carefully remove the wings from the baking sheet and transfer to a large, heatproof bowl. Pour the warm sauce over the wings and gently toss to coat. Drain any excess oil from the baking sheet, then transfer the wings back to the prepared sheet and place the pan in the oven for 4-5 minutes. Stay near your oven during this time; the broiler acts fast. Carefully remove wings from the oven and transfer them to a large serving platter. Sprinkle the wings with sesame seeds, cilantro, and more honey (if desired); serve with lime wedges and lots of napkins.

Sweet and Spicy Sriracha Baked Chicken Wings - these are seriously amazing!

46 thoughts on “Sweet and Spicy Sriracha Baked Chicken Wings

    1. Lindsey Canavesio

      I made these last night and they were delicious! My whole family loved them. Thanks for the great recipe!!!

  1. Nicole - Coking for Keeps

    We’re the opposite, savory foods are totally my comfort zone, when I break out the baking utensils I have to prepare myself for the worst…I’d say you should get out of your comfort zone more often, because these wings look RIDICULOUS!!

  2. Steph

    This turned out absolutely stunning. I’ve tried several other baked chicken wing recipes, but this one is my favorite. I think broiling the wings at the end added that extra crunch. Thanks so much for sharing this awesome recipe!

  3. Cindy

    I made these the other night and they were absolutely delicious! My partner is out buying more wings to bake right now, he loved them so much. Thank you for sharing this fabulous recipe. It will be one that is made over and over again.

  4. Dawn

    These look amazing! I want to make them for a party. Would it be ok for me to bake them the day before and toss them in sauce and broil the night of?

  5. Cindy

    These wings are the best I’ve ever had or made. Thank you for this wonderful recipe!
    I made them for a party and they were devoured in minutes.

  6. jenny

    I made these last night!!! I didn’t think I could do it, but they turned out phenomenal!! We will make them again! Broiling them at the end really does the trick!

  7. Heather @ The Spicy Apron

    Hey Ashley! I have always shied away from making wings because my hubby is a wing FANATIC and I wasn’t sure I could do them justice. You gave me the inspiration to try them!! I’ve now made two iterations of your wings and they were perfect! Thanks for posting this and giving me the courage to try them! Will definitely be making them again… :)

  8. Kami

    Wow!! I’d never made wings before, but I certainly will be more often from here out! These were delicious! I did adapt the recipe slightly to make it more paleo-friendly (swap cornstarch for arrowroot powder and soy for liquid aminos). Thanks for sharing!

  9. Sneha

    Hi Ashley, I made this recipe today and it tasted awesome, my family enjoyed it thoroughly. I would like to share my twist: instead of honey, I used sugar as my mother suggested to not heat honey as it tends to disintegrate. I also baked onions with the chicken. This was the first time I baked chicken.. Will definitely make this again! Thanks a lot for sharing :)

  10. Cindy

    Making these for the second time tonight (super bowl Sunday). We LOVE them! Best wings ever and from our own home. Nothing will compare when we dine out. Daughter & husband snobby NYC eaters also tried the recipe and love them.
    I shared on Facebook last time I made them. Will try to do Instagram tonight. Thank you so much for a great recipe!

    1. bakerbynature Post author

      Cindy, this comment made my day! I lived in Manhattan for 6 years, so I totally know what you mean when you say “snobby NYC eaters” haha :) Thank you for letting me know how much you and your family enjoy this recipe.

  11. Darlene

    I made these, along with another wing recipe, for Super Bowl Sunday. The only thing I did differently was to boil the wings first for 15 minutes in a mix of water, vinegar, salt, and herbs. This allowed me to cut the baking time down to 20 minutes. These wings were everyone’s favorite! Spicy, sweet, crispy, and so tender. Thank you for a great recipe!

  12. Hayley

    Oh Mah Gawd. These were so absolutely delicious!!!! Crispy and sticky. Perfectly spicy and perfectly sweet with a whole lot of savory. My 2 and 3 year old left nothing but bone. I loved this recipe so much that I hand wrote it in my recipe book. These will definitely be a monthly staple in the Elkins home. I did, however substitute honey with brown sugar, and they came out superb. Thanks so much for this recipe!

    1. bakerbynature Post author

      So happy to hear it, Hayley! I love these wings too, so it makes my day hearing how much you – and your toddlers – enjoyed them :) I will have to try it with honey soon.

  13. Kim

    Made these for a party. They were delicious. My husband usually doesn’t care for wings but really loved these.

  14. Roisin

    Good lord I just made these and they were phenomenal. I used drumsticks. There are two left, for someone else’s dinner, and I am sitting here trying not to devour them. Going to make again ASAP with wings this time.


  15. Stanley Tunnell

    I made these and cooked them on a kamado grill. They were fantastic. Just enough spice for the whole family,although I made my batch hotter. Thanks for sharing recipe.AMAZING

  16. Ted

    I this and the sauce tasted great but it was really soupy. I kept adding more and more cornstarch but nothing happened. Any suggestions on how to solve this problem?

  17. Neysa

    I’ve made these for my huge family a few times now and they’re usually gone within 10mins. Everyone loves them and now when I rock up at a family function without them I get questioned. Haha
    Thank you very much x

  18. AngieB

    This recipe is amazing! No matter how many wings I bake, they seem to evaporate into plain air. My hubby and kids love the combination of sweet, sour and spicy flavor. Thanks for sharing:)


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