Crispy oven-baked wings brushed with a sweet and spicy sriracha glaze. This meaty appetizer is perfect for the BIG game.

Sweet & Spicy Sriracha Glazed Wings {Baked, Not Fried}

We all know frying can be a pain in the ass. It’s unfortunate, really, because as we all know, fried food is the very definition of delicious. If you look up the word “delicious” in the dictionary, “fried food” is nestled right after the colon.

Okay, so maybe I’m fibbing, but it should be.

Sweet & Spicy Sriracha Glazed Wings {Baked, Not Fried}

No fear, my friends, because these sweet & spicy sriracha glazed wings are baked, not fried. They taste fried, and that’s all that matters in the end.

I’m going to blast you with some oven-fried knowledge. Ready… Here we go:

  1. Preheat your oven. This is a must, folks. Do not place your chicken in an oven that hasn’t been preheated. We want crispy, not steamed. For perfectly crisp chicken, preheat your oven to 400 degrees F.
  2. Always use a grate. You know the cooling rack you place your baked goods on to cool? It also doubles as an oven-frying device. They’re very handy little pieces of equipment. I like to line my baking sheet with aluminum foil and place the grate right on top for easy clean up. The grate elevates your chicken, creating even air distribution above and below your chicken. It also prevents your chicken from soaking up all the grease that is released during the baking process.
  3. Don’t over crowd your chicken when you place it on the grate. Like I mentioned above, we want the air to distribute evenly around the chicken so it bakes up crispy. Remember when you were a kid and didn’t want your food to touch? The same strategy applies here.
  4. Pat your chicken dry with a paper towel. Again, we want the skin to crisp, not steam.
  5. Drizzle your chicken with canola oil and sprinkle with salt and pepper. The canola oil is going to assist in Mission Crispy Skin.
  6. Broil. This is where the magic really happens. I like to broil the chicken after I add the glaze so the outer layer caramelizes, creating that oven-fried crunch we all love and crave.

Sweet & Spicy Sriracha Glazed Wings {Baked, Not Fried}

I hear the Super Bowl is right around the corner. I can’t remember the exact date, but I’m pretty sure it’s right around the corner.

Can you tell I’m not a football fanatic? Let’s keep it real: it’s all about the food. Sure, some folks really get into the action, especially if their team is playing, but watching the game would be absolutely no fun without food.

Sweet & Spicy Sriracha Glazed Wings {Baked, Not Fried}

As we all know, wings are one of the most popular football appetizers. The men love ’em! These wings have it all. They’re sweet, spicy, and saucy. That’s the wing trifecta right there.

Don’t forget to lick your fingers clean–no sauce goes to waste!

Sweet & Spicy Sriracha Glazed Wings

Crispy oven-baked wings brushed with a sweet and spicy sriracha glaze.



  • 20 wings (about 2 pounds)
  • 1 tablespoon canola oil
  • salt and pepper

Sriracha Glaze:

  • 1 tablespoon unsalted butter
  • 1 teaspoon red pepper flakes
  • 1/4 cup sriracha
  • 1/4  cup honey
  • 1 teaspoon rice vinegar
  • juice of 1 lime
  • 1 tablespoon garlic chili sauce
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon kosher salt



  1. Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil. Place a grate on top of the foil.
  2. Place the wings on the grate, leaving a 1/4-inch in between each wing.
  3. Pat the wings dry with a paper towel. Drizzle with canola oil and sprinkle with salt and pepper.
  4. Bake for 35 minutes.
  5. Remove the wings and turn the broiler to high.
  6. Brush each wing with the glaze, leaving 2 tablespoons in the pot for glazing after they broil.
  7. Broil for 2-3 minutes, or until the skin is crispy and mildly charred. Be sure to watch your wings. They can go from charred to burnt in seconds.

Sriracha Glaze: 

  1. Melt butter in a saucepan over low heat. Add the red pepper flakes. Cook for 30 seconds.
  2. While the butter melts, mix the remaining ingredients in a measuring cup. Whisk until smooth.
  3. Add the sriracha mixture to the saucepan with the butter. Bring the mixture to a boil. Once the mixture comes to a boil, cook, stirring occasionally, for 3 minutes. The mixture will thicken slightly.

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Kitchen tools I used to make this recipe:

• Baking Sheet
• Wire grate
• Basting brush
• Chili Garlic Sauce