Sriracha Chicken Wings
Sticky honey sriracha chicken wings baked in the oven with soy sauce, citrus, and garlic for balanced heat and reliable results.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 1x
- Category: Appetizer
- Cuisine: American
Ingredients
Scale
- 4 pounds chicken wing drummettes
Marinade
- 1 tablespoon sesame oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- ½ cup Sriracha hot sauce
- ¼ cup ketchup
- ½ cup soy sauce
- ¼ cup honey
- 1 cup orange marmalade
- 4 cloves garlic (minced)
- 1 tablespoon fresh ginger (peeled and minced)
- ½ cup fresh cilantro (chopped)
- 2 limes (zested and juiced)
- ¼ cup rice wine vinegar
Instructions
Prepare the Marinade
- In a medium bowl, whisk together the sesame oil, kosher salt, black pepper, Sriracha, ketchup, soy sauce, honey, orange marmalade, garlic, ginger, cilantro, lime zest and juice, and rice wine vinegar until fully combined.
Marinate the Chicken
- Place the chicken wing drummettes in a gallon-size resealable plastic bag.
- Pour the marinade over the chicken.
- Press out excess air, seal the bag, and turn to coat the wings evenly.
- Place on a sheet pan or inside a baking dish in case of leaks and refrigerate for at least 4 hours or overnight for best flavor.
Bake the Wings
- Preheat the oven to 375°F.
- Lightly coat a 9×13-inch baking dish with cooking spray.
- Transfer the chicken wings and all of the marinade into the prepared baking sheet.
- Bake uncovered for 45–60 minutes, turning once halfway through, until the wings are cooked through and the sauce is thickened.
- Wings are done when they reach an internal temperature of 165°F and are well coated with sauce.
Notes
Ingredient Substitutions
- Chicken wing flats may be used instead of drummettes, or a combination of both.
- Low-sodium soy sauce can be substituted to reduce salt.
- Orange marmalade may be replaced with apricot preserves or peach preserves.
- Rice wine vinegar can be substituted with apple cider vinegar.
- Fresh ginger may be replaced with 1 teaspoon ground ginger if needed.
Grilling or Smoking Option
- These wings can be cooked on a grill or smoker over medium heat.
- Place wings over indirect heat and cook until done, watching closely to prevent flare-ups from the sauce.
Serving Suggestions
- Serve hot as an appetizer or main dish.
- Pair with celery sticks, Thai Cucumber Salad, or a simple Creamy Coleslaw.
- Kewpie Mayo with a tablespoon or two of Sriracha works well as a dip.
Storage
- Store leftover wings in an airtight container in the refrigerator for up to 4 days.
Freezing
- Cooked wings may be frozen in a freezer-safe container for up to 2 months.
- Thaw overnight in the refrigerator and reheat in a 350°F oven until warmed through.
Nutrition
- Calories: 446
- Sugar: 35
- Sodium: 1969
- Fat: 21
- Saturated Fat: 6
- Carbohydrates: 41
- Fiber: 1
- Protein: 25
- Cholesterol: 94
Find it online: https://jennifercooks.com/sweet-spicy-sriracha-hot-wings/