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 of Sriracha hot sauce, or any sriracha brand of hot sauce for that matter, these chicken wings will fly off your platter. The first test batch of these sriracha chicken wings almost disappeared within seconds of coming out of the oven. We literally inhaled eight of these chicken wings in 3 minutes because the sriracha sauce was so good. So good. So finger-licking-good.
Sriracha chicken wing sauce is so good, dip anything in it!
Indeed, we’re lovers of spice and with New Year’s Eve and 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 (or hot wing, chicken wing, or call it what you want) sauce with our different bottles of sriracha hot sauce. Yes, there are many different bottles of sriracha hot sauce and 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 sriracha style chili hot sauce to add to this chicken wing sauce.
The most well known sriracha style hot sauce sauce is the Rooster Brand sriracha hot sauce by Huy Fong and 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 sriracha chicken wing sauce is just amped up with enough spice to keep your heart rate up and running for more. For more heat pleasure, just add more sriracha hot sauce!
We’ll be attending a big New Year’s party and can you already tell what our potluck contribution is? A huge platter of these sriracha chicken wings will be ready and waiting for the masses of party goers!
Happy New Year!
diane and todd
More related recipes that you might enjoy:
- Homemade Sriracha style chili garlic hot sauce
- Creamy Sriracha – Spicy Sriracha hot sauce mayo
- Crispy Asian Chicken wings with Sweet/spicy chili sauce
Print This Recipe
Sriracha Chicken Wings Recipe
These chicken wings are baked in the oven. For a crispier version, you can also deep fry the chicken wings. Best of all, this recipe doesn’t have any butter and it’s *healthier* and still delicious!
- about 2 pounds chicken wings, lightly coated with oil, tips removed
- 2 tablespoons vegetable oil
- 2 cloves finely minced garlic
- about 1 small onion, minced (1/2 cup)
- 1/2 cup ketchup
- 1/4 cup Sriracha hot sauce or any chili hot sauce (or more for a spicier sauce)
- 1 tablespoon vinegar
- 1 teaspoon fish sauce or soy sauce
- 1/4 teaspoon ground cumin
1. Preheat oven to 425° F.
2. On baking sheet, spread chicken wings out on sheet and lightly coat wings with vegetable oil. Bake in oven for about 20 minutes, then flip chicken wings over and bake for about another 20 minutes, or until fully cooked and crispy brown.
3. In sauce pan, heat the 2 tablespoons of vegetable oil and add onion and garlic. On medium heat, continue stirring the onions and garlic until they are golden brown, but not burnt. Allowing the onions and garlic to reach a golden brown stage will bring out the extra fragrance and flavor. Then add ketchup, sriracha hot sauce, vinegar, fish/soy sauce and ground cumin.
4. Stir well and let simmer for about 3 minutes. 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!
5. And oh, don’t forget the beer!
Serves about 2-3 people.
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{ 43 comments… read them below or add one }
Oh my! That sounds fantastic =D. What great flavours you have there!
Oh my. My grandmother made similar wings without the hot sauce. I never considered adding hot sauce to make them even better. These are definitely going on my “must cook NOW” list. They look delicious.
To get our sauce to caramelize, we toss in the sauce and then throw them under the broiler for about 2 min, just enough to get everything nice and sticky.
Shaina- baking the wings with the sauce on them sounds like a great idea. We’ll try that next time. thanks!
an utter sriracha nut. absolutely adore this recipe. sriracha, soy, ketchup. love the combi. wishing you a happy new year. best wishes, shayma
I was looking for NYE party food and this sounds PERFECT.
I NEED THIS.
I love you guys. Seriously. And even baked wings so I don’t feel guilty eating a dozen at once. You are the best. I think we need to throw a Super bowl party just to make these!
I tried a made a similar recipe for Srirach hot wings last year. I agree they’re amazing! I keep promising my girlfriend that I’ll make them again soon, and you’ve convinced me.
Oh yeah… now I’m sad that I’m not hosting a NYE party – no excuse to make these wings! They’ll have to wait till the new year…for some in front of the telly eating!
oh.my.god
I don’t even like chicken wings that much and these look amazing. I want to make them.
This looks like a great simple and fiery recipe to serve as we get closer to the Superbowl.
love ur recipe..mouth watering images…
Sounds fabulous!
Wishing you both a sweet and spicy New Year!
Lori Lynn
Looks delicious! I love sriracha sauce. My husband put it on pizza, noodles, fried rice, etc.
Todd and Diane- You always make me so hungry. These wings look delicious and totally do-able even with fifty million other things on the menu.
I hope your New Year’s Eve and New Year’s Day are spectacular and that the rest of your year surpasses the wonder of those two! You guys (and by guys I mean both of you. Remember- I have five sons. Everyone’s a ‘guy’.) are the best.
Oh yes, I’m bookmarking these!
I’ve been looking for an alternative chicken wing recipe and I do believe I’ve found it. I’m fascinated by the combination of ketchup and sriracha. I’m putting these on my Super Bowl menu right this second.
Natanya- the ketchup adds a nice sweetness to the sauce! But if you don’t want to use ketchup, you can use tomato sauce and add 1 teaspoon of sugar!
Sounds great but I’ll stick to mild sauce!!
Sounds divine! You made me hungry!
Happy New Year to you both!
Greetings,
Tiina
Amazing! How do you take such fabulous photos??? I am drooling
‘ ‘
Just a word of warning that most are probably aware of – onions take much longer to cook than garlic.
If you add the onions and the garlic at the same time and try to really get the onions caramelized and brown, your garlic will be burnt and bitter. Cook the onions for ~5 minutes, until a nice translucent golden color, before adding the garlic.
Usually you’ll only have that problem if you are cooking on too hot of a pan or too dry to start. Back off the heat a bit. As the onions cook, they’ll release more juices that will protect the garlic from getting overcooked.
These are really good! I made them the day before yesterday and they were eaten up quickly!
I just made these and they’re amazing. I can’t stop eating them. Thanks for the recipe!
I usually just read, but I have to comment……..I made these last night and they were they bomb!!!! Finger-licking good. This recipe will be a keeper!
i meant….the bomb….not, they bomb!
We just finished devouring these…they were so delicious! I squeezed a lime and threw some fresh cilantro over them as well..gave them a nice zip! I wish we had some leftover sauce but we may have licked the bowl clean…
thank you so much for this recipe!
i am so glad you guys shared this with everyone,
can’t wait to make them.
Looks wonderful and glad you baked them (not because deep fried isn’t good, but because I’m too lazy to deep fry anything these days). Happy New Year!
made these yesterday.
everyone loved them, i wish i would have made for!
I made the sauce with a roasted whole chicken. My sweetie LOVED it! YUM, thanks!
I made this tonight (chicken wings + sriracha = two of my favourite things!), and they were fantastic! Only problem was that I didn’t make enough!!
Nooo…you didn’t *literally* inhale them. If you had literally inhaled them, you would have chicken wing bones in your nose. You *figuratively* inhaled them.
I think I love you
I was wondering, if you don’t have cumin, what can you substitute in its place? I really want to make this recipe =)
Even if you leave the cumin out in this recipe, it will still be tasty. Almost any common dried herb or spice can be used instead of the cumin. They each will give their own nuance to the recipe, so feel free to substitute what you like. If you like basil or oregano, try that in the recipe. Replace the cumin with some paprika for a little smokiness. Explore the tastes and effects of different spices then own the recipe!
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!
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.
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.
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?
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!