Spicy Sriracha chicken wings are a step up from the ubiquitous bar food. Fiery heat with lip-smacking flavor, these crisp little beauties will disappear before your eyes. Pass the napkins!
These Sriracha chicken wings are super popular despite being super spicy. If you don’t have a bottle of Sriracha on hand, get one. It’s an amazing and amazingly versatile condiment that goes great in soups, on sandwiches, and on pretty much everything else! It is what gives these wings their signature kick.–Michael Symon
Spicy Sriracha Chicken Wings
- Deep fry thermometer
- 5 pounds chicken wings split into wee wings and drumettes
- 1/4 cup coriander seeds crushed
- 1 teaspoon cumin seeds crushed
- 1 teaspoon ground cinnamon
- 2 tablespoons kosher salt
- 1/4 cup extra-virgin olive oil
- 3/4 cup store-bought or homemade Sriracha sauce*
- 1 1/2 sticks (6 oz) unsalted butter melted
- 1/2 cup chopped cilantro leaves
- Grated zest and juice of 3 limes preferably organic
- Vegetable oil for deep-frying
- In a very large bowl, toss the wings, coriander, cumin, cinnamon, salt, and olive oil. Cover and refrigerate for at least 4 hours or overnight.
- Preheat the oven to 375°F (190°C).
- Arrange the wings in a single layer on rimmed baking sheets and roast for 30 minutes, until firm but not fully cooked through. You may need to roast them in batches.
- Meanwhile, in a bowl, combine the Sriracha, melted butter, cilantro, and lime zest and juice.
- Pour enough vegetable oil in a deep fryer or very large pot to measure a depth of about 8 inches (20 cm). Heat the oil until it registers 375°F (190°C) on a deep-fry or candy thermometer.
- Working in small batches, fry a few wings, turning as necessary, until crisp and golden brown, about 5 minutes. Using tongs or a slotted spoon, remove the wings from the oil, allowing as much oil as possible to drip back into the pot.
- Toss the wings in the Sriracha-butter sauce and pile onto a platter. Serve hot with ample napkins. If you have ample sauce remaining, cover and refrigerate it, and then brush it on cooked chicken, drizzle it over popped popcorn, try it on nachos. You know, use your imagination, spice fiends.
*Can I make Sriracha sauce from scratch?We concur with Michael Symon. If you don’t have a bottle of Sriracha on hand, you need one. But you needn’t trek to Chinatown to get your hands on a bottle, seeing as we have a handy dandy Homemade Sriracha recipe at the ready. Speaking of unnecessary efforts, you also needn’t deep-fry these wings if you’re averse to obscene indulgence. (Uh, we’re not.) Instead simply leave the wings in the oven a while longer until they’re crisp and golden brown, an additional hour or so, and then douse them with the Sriracha and butter concoction.
Recipe Testers' Reviews
This is an amazingly easy-peasy recipe for flavorful spicy Sriracha chicken wings that you can whip up in no time at all. Great for parties, teens, and, um...just snacking, if you please.
I put the dry rub on the wings and left them overnight in the refrigerator. In the morning, I left them for about 30 minutes at room temp and then baked the entire batch for 30 mins. I then took half the batch out, and baked the rest for another hour until golden and crispy. I then tossed them in the sauce and plated them. The other batch I deep-fried in oil in batches and drained on paper towels. Tossed them into the prepared sauce and, voila, I had the most wonderful spicy, flavorful wings.
I preferred the baked version, not just for the lack of oil but because the dry rub flavors came through much more than in the fried version. Overall, these are winners and are a perfect wing recipe to keep. I think I’ll be baking mine in the future though.
I was expecting these to be extremely spicy but was surprised at how tame they actually were. At first I’d left a few wings on the side for my toddler, but then decided to add the sauce to those, too, as I knew she’d be able to handle it. I used store-bought Sriracha and cooked them in the oven for 30 minutes and then fried them.
Loved the final product, though for my personal taste I may not add as much butter next time, in hopes that the spiciness will kick in a bit more. The dry spices were absolutely perfect for the amount of wings; however, the sauce could’ve been less. But I’m actually using the rest to baste a London broil while grilling it.
Originally published January 28, 2013