Super Bowl Spicy Sriracha Wings

My friends started requesting these wings for every gathering after that unforgettable Super Bowl party three years ago. I'd been experimenting with Sriracha glazes for months, but something about that particular combination of honey and butter made everyone go quiet between bites. The plate was empty before halftime even started, and now they refuse to let me bring anything else to game day.

Last winter during playoffs, my brother in law who claims he hates spicy food accidentally ate eight wings while arguing with the TV ref. He was sweating and reaching for his beer between every bite, but he wouldn't stop eating them. Now he texts me every year asking if I'm making 'those wings' again.

Ingredients

• Chicken wings: Separating them at the joint and removing the tips ensures every piece cooks evenly and gets maximum crispy surface area
• Vegetable oil: Helps the seasoning adhere and promotes even browning on the skin
• Garlic powder and smoked paprika: This dry rub foundation builds layers of flavor that complement but don't compete with the Sriracha
• Sriracha sauce: The backbone of our glaze, providing that signature garlic chili heat and vibrant red color
• Unsalted butter and honey: Together they temper the heat and create that sticky, finger licking coating that makes restaurant wings so addictive
• Soy sauce and rice vinegar: Salt and acidity balance the sweetness while adding depth
• Fresh cilantro and green onions: These bright garnishes cut through the rich glaze and add fresh contrast

Instructions

Prep your oven and wings:

Set your oven to 220°C and position a rack over your lined baking sheet for maximum air circulation around the wings

Season the wings generously:

Pat those wings completely dry with paper towels, then toss them with oil and spices until every piece is evenly coated

Bake to golden perfection:

Arrange wings in a single layer on the rack and roast for 35 to 40 minutes, flipping them halfway through for even crisping

Whisk up the glaze:

Combine Sriracha, melted butter, honey, soy sauce, vinegar and garlic in a small saucepan over low heat just until everything blends together

Coat and serve:

Toss the hot wings in your glaze until glossy, then pile them onto a platter and scatter with cilantro, green onions and lime wedges

Pin Recipe

These wings have become the centerpiece of so many good nights. There's something about standing around the platter, everyone's fingers sticky, debating the game or just catching up between bites. Food tastes better when you're eating it with people you love.

The Secret to Extra Crispy Skin

I discovered this trick by accident when I prepped wings too early and left them sitting in the fridge uncovered. The air circulation dries out the skin, which translates to next level crispiness in the oven. Now I always try to give them at least an hour uncovered if I have the time.

Making Ahead for Game Day

You can season and arrange the wings on your rack up to a day ahead, then just pop them in the oven when guests arrive. The glaze comes together in minutes, so you're not stuck in the kitchen missing all the action.

Perfect Pairings and Sides

A cold crisp lager or light beer cuts through the heat perfectly. Set out bowls of ranch or blue cheese for the heat sensitive guests, plus plenty of napkins because this is definitely a finger food situation.

• Celery and carrot sticks add a cool crunch between spicy bites
• Creamy coleslaw balances the heat with something cool and creamy
• Keep extra lime wedges on hand for squeezing over the wings

Pin Recipe

Hope these wings become part of your game day tradition too. There's nothing quite like the sound of a room full of happy people enjoying great food together.

Recipe FAQs

→ How do I ensure wings stay crispy?

Pat wings dry thoroughly and bake on a wire rack to allow air circulation. For extra crispiness, air-dry wings uncovered in the fridge for an hour before baking.

→ Can I adjust the heat level of the glaze?

Yes, modify the amount of Sriracha sauce to increase or decrease the spiciness based on your preference.

→ What alternatives can I use for soy sauce?

Use gluten-free tamari or coconut aminos to maintain similar savory depth without gluten.

→ Is it better to bake or fry the wings?

Baking on a rack offers a crispy texture with less fat, and allows even heat circulation for juicy results.

→ How should I serve the wings?

Arrange wings on a platter, garnish with chopped cilantro, green onions, and optionally lime wedges to add freshness and acidity.