This recipe for Sweet and Spicy Baked Sriracha Buffalo Chicken Wings is stunningly crispy and flavorful without being fried.
You truly can have a crispy batch of chicken wings that are oven-baked and not fried.
I’ve seen several tricks, but my personal favorite hacks are:
1. Thoroughly dry every single chicken wing. Singular, because you literally take paper towels to each piece of chicken and remove as much moisture as you possibly can. This works nearly just as well as the chilling/air drying method and is just way faster.
2. I use a combination of baking powder and corn starch in the dry rub. We add those two ingredients to just the right mixture of simple spices. Then we let them do The Twist with the chicken before baking.
These simple techniques create a flavorful and crispy batch of oven-baked chicken wings. They’re so good at this point, we could just devour all the crispy wings now and call it done.
But let’s say you wanted continue on with the awesome sauce…
Of course, the good stuff is in the sauce. Everyone knows the sauce is what makes buffalo wings so finger-licking great. We’ve done buffalo wings using all kinds of sauce variations, including classic Frank’s Red Hot.
While all variations are yummy in their own right, our all time favorite is Sriracha hot chili sauce. It’s made with sun-ripened chilies, ground into a paste with garlic. We use up bottles of Sriracha like wild. Case in point: These BBQ Sriracha Ribs are spectacular and this Honey Lime Shrimp with Sriracha boasts stunning flavors.
For our Honey Sriracha Buffalo Chicken Wings sauce, the team players include pure honey, butter, soy sauce, and Sriracha. The sauce is so awesome, you’ll be rightfully temped to use it on everything from here on forth.
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