Super Bowl Spicy Sriracha Wings (Printable)

Crispy chicken wings tossed in a spicy Sriracha glaze with fresh cilantro and green onions.

# What You'll Need:

→ Chicken

01 - 2.5 lbs chicken wings, separated at joints, tips removed

→ Marinade & Glaze

02 - 2 tbsp vegetable oil
03 - 1 tsp kosher salt
04 - 1/2 tsp black pepper
05 - 1 tsp garlic powder
06 - 1 tsp smoked paprika
07 - 1/2 cup Sriracha sauce
08 - 2 tbsp unsalted butter, melted
09 - 2 tbsp honey
10 - 1 tbsp soy sauce (use gluten-free if needed)
11 - 1 tbsp rice vinegar
12 - 1 clove garlic, minced

→ Garnish

13 - 2 tbsp chopped fresh cilantro
14 - 1–2 green onions, thinly sliced
15 - Lime wedges (optional)

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or foil and set a rack on top.
02 - Pat chicken wings dry with paper towels. Toss with vegetable oil, salt, pepper, garlic powder, and smoked paprika until evenly coated.
03 - Arrange wings in a single layer on the rack. Bake for 35–40 minutes, flipping halfway, until golden and crispy.
04 - Meanwhile, in a saucepan over low heat, combine Sriracha, melted butter, honey, soy sauce, rice vinegar, and minced garlic. Stir until well blended and just warmed through. Remove from heat.
05 - Transfer baked wings to a large bowl. Pour Sriracha glaze over and toss to coat evenly.
06 - Arrange wings on a platter. Sprinkle with cilantro and green onions. Serve with lime wedges if desired.

# Expert Tips:

01 -
  • The glaze strikes that perfect balance between fiery heat and subtle sweetness, so you get flavor without overwhelming your palate
  • Baking on a rack means every single wing emerges restaurant crispy without the mess of deep frying
  • This recipe scales effortlessly for crowds, making it my go to for everything from game days to casual Friday dinners
02 -
  • That extra hour of air drying in the fridge makes a shocking difference in crispiness, its worth the planning ahead
  • The glaze thickens as it cools, so toss the wings immediately while everything is still hot and fluid
  • Line your baking sheet with foil underneath the rack, because cleaning burned on sugar glaze is nobody's idea of a good time
03 -
  • Use tongs to toss the wings in the glaze rather than a spoon, which can tear the crispy skin you worked so hard to achieve
  • If youre feeding a crowd, set up a glaze station on the side so guests can control their own sauce level

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