Spicy Sriracha Chicken Wings

A basket of Sriracha chicken wings, two glasses of beer, and a plate with one eaten and one uneaten chicken wing and a wedge of lime.

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

LC Made-From-Scratch Sriracha Note

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.

Spicy Sriracha Chicken Wings

  • Quick Glance
  • Quick Glance
  • 25 M
  • 30 M
  • Serves 4 to 6
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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. 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 transfer to 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.

Print RecipeBuy the Michael Symon's Carnivore cookbook

Want it? Click it.

Recipe Testers Reviews

This is an amazingly easy peasy recipe for flavorful 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.

These were okay with just the Sriracha sauce, but they were over the top when served with ranch or blue cheese dressing. These were so good we just couldn’t stop eating them. I used fresh wings and split them. The recipe didn’t state what to do with the wing tips so I saved them to make soup stock. I used my mortar and pestle to crush the coriander and cumin seeds and let the chicken sit overnight in the refrigerator. All the chicken wings fit on 2 parchment-lined sheet pans, so I cooked 1 batch for 30 minutes and took them out to fry. The other one I left in the oven to bake the extra hour to compare the fried wings to the baked ones. It took exactly 5 minutes for my wings to get golden brown in the deep fryer. I tossed them with the sauce and served them with a choice of homemade ranch dressing or homemade blue cheese dressing. The ranch dressing was nice but the blue cheese dressing seemed to bring out the flavor a little better. I’m ashamed to say we cleared out the tray of fried wings pretty quickly. When the baked wings were done, I was surprised to notice there really wasn’t a difference in taste or crispness. We liked both the baked and the fried versions of these wings. Then I went a little crazy because there was sauce left over, so while the deep fryer was hot I cut a potato and made some homemade french fries. I tossed them in the sauce and ate them with ranch dressing. Yum! I need to do some more thinking about what else I can do with this spicy, flavorful sauce. I’ll be making this recipe again and again. Be sure to have lots of napkins ready when it’s time to serve these wings.

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.

Seriously, these are some of the best wings I’ve ever made—intense, crisp, moist, you get the idea. This recipe works really well as written, though I tweaked a few things along the way. Instead of “crushing” the coriander and cumin seeds, I pulsed them in my spice mill for a few seconds. This is a whole lot easier than trying to crush the seeds, which tend to fly everywhere. I fried my wings even though I wanted to bake them, because some things just need to be fried. As a side note, the cost of wings has gone up, so I made a second batch using an equal weight of chicken thighs, which were half the price. This was an easy substitute (the prep and cooking times were the same) and a whole lot easier to eat, though just as messy. The part in the recipe about needing plenty of napkins—you’ve no idea. I’m salivating just thinking about that sauce as I write this.

This is a great chicken wing recipe. I was taken aback a bit by the amount of coriander seeds, but both coriander and cumin are favorites of ours, so I followed the recipe exactly. I used store-bought Sriracha as I had it on hand. The only deviation I made was to bake the wings. The sauce was divine, with just the amount of spiciness we like. I had at least half of the sauce left over so you might try making less or basting the wings with it if you’re going to bake the wings in the oven. Very good wings!

If you like hot wings, this is the recipe for you. The marinade for the wings comes together easily. I marinated the wings overnight and baked them for 1 hour in a convection oven, rotating and turning the trays twice. They came out crisp and deeply browned. Yum! The sauce is truly for those who like things hot. Only one of my tasters, besides myself, mentioned that the flavor seemed too fruity. Most of them really liked the tanginess that the lime juice added and they didn’t find the sauce so hot that there was no flavor. I’d make this again, but for my tastes I’d only use 2 limes and see then if it needed more after tasting. Also, I think in a pinch, ground spices could be used instead of crushed seeds.


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