This sweet and spicy baked chicken wings recipe is packed with flavor – perfect for parties or game day! Honey, sriracha, and soy create a delicious wing sauce everyone loves. Baking chicken wings in the oven is much easier than deep frying, but you still get crispy baked wings that are finger licking good!

Crispy Baked Chicken without Deep Frying? Yes!

I ate chicken wings at a super bowl party a few months ago and haven’t been able to stop thinking about them! They were crispy baked, covered in sticky sweet & spicy wing sauce, and topped with sesame seeds and cilantro. I’m pretty sure I ate 1,267,940 wings and left completely covered in wing sauce. I recreated the recipe and here’s why you’ll love them:

• The perfect game day snack! If you’re hosting a super bowl party of game day event, add these to your menu. They’ll fly off the plate in less than 20 minutes!
• Wildly easy to make – no deep frying required. Pour them onto a baking sheet and pop the chicken wings in the oven.
• Sweet, spicy, and loaded with flavor thanks to a homemade wing sauce. You can make it sweeter or spicier based on your preference.
• No fancy equipment needed or air fryer needed! They get crispy from the broiler.

Baked Chicken Wings Recipe: Ingredients & Substitutions

• Chicken Wings: I use 3 pounds, but feel free to double or triple this recipe as needed.
• Butter: I always suggest using unsalted butter, but salted will work in a pinch.
• Sesame Oil: Sub with olive oil or even canola oil/veggie oil if need be.
• Spices: Garlic powder, salt and pepper, and cayenne pepper, and crushed red pepper flakes add tons of flavor!
• Fresh Ginger: Adds delicious flavor to the wing sauce!
• Honey: Use liquid-y honey instead of the thick, raw variety.
• Sriracha Sauce: You can use the classic sriracha or any variety that’s similar.
• Soy Sauce: Or use low-sodium soy sauce or coconut aminos.
• Lime juice: Fresh lime juice – skip the bottled version which won’t add the same flavor.
• Rice Wine Vinegar: Sub white wine vinegar in a pinch!
• Cornstarch: A must-have for thickening the wing sauce.
• Sesame Seeds: Optional, but they make a nice garnish and add extra crunch.
• Cilantro: Skip or sub with thinly sliced scallions.
• Large Baking Sheet: A must-have for baking the chicken wings in the oven.
• Paper Towels: Pat the raw wings thoroughly, which helps remove excess moisture.

How long to bake chicken wings at 400 degrees?

• 50 to 55 minutes – maybe a little less depending on how your oven runs! During this time you can prepare the wing sauce.
• Cook the wing sauce on the stove top, then brush it onto the baked wings. Don’t add the sauce to the raw wings.
• You’ll crank on the broiler and bake the wings for an additional 4-5 minutes. This final stage is so important for crisping!
• Broiling seals the sauce into the wings and creates that crunchy crispy baked skin we all know and love.
• Keep a close eye while the wings are broiling. They can go from crispy baked to BURNT in a matter of seconds.

Try my other fave recipe for crispy baked chicken wings in the oven: Honey Garlic Chicken Wings

Sweet and Spicy Sriracha Baked Chicken Wings Recipe

Ashley Manila

This sweet and spicy baked chicken wings recipe is packed with flavor – perfect for parties or game day! Honey, sriracha, and soy create a delicious wing sauce everyone loves. Baking chicken wings in the oven is much easier than deep frying, but you still get crispy baked wings that are finger licking good!

4.96 from 48 votes

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Appetizer, Dinner, Side Dish

Cuisine Asian

Servings 12 servings

Ingredients

 

• 3 pounds chicken wings
• 3 tablespoons unsalted butter, melted
• 2 tablespoons 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

Instructions

 

• 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.
• 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.
• Bake the wings until browned and crisp; 50-55 minutes, using tongues to flip them over halfway.
• In the meantime, make the sauce.

For 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.
• 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.

Video

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