Sriracha Buffalo Wings (baked crispy)
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These sriracha buffalo wings are saucy, spicy, and always a hit! We bake them in the oven until crispy and then toss them in a simple two-ingredient buffalo sauce. They’re easy to make with just a few ingredients, and they’re ready in 45 minutes!
These sriracha buffalo wings are spicy, saucy, and full of bold flavor. They have that classic buffalo-style richness, with sriracha adding a deeper heat and a little extra complexity.
I bake them until the skin is crisp, which keeps things simple and avoids the mess of frying. While they’re in the oven, I mix butter and sriracha into a smooth, glossy sauce that coats the wings beautifully.
Once they’re tossed and hot, they’re ready to serve. I like to finish them with a sprinkle of fresh herbs for a bit of brightness. They’re perfect for sharing at gatherings, game day, or any time you want something warm and flavorful.
Can I use a different hot sauce?
Absolutely. You can swap the sriracha for your favorite hot sauce—just keep in mind each one will bring a slightly different flavor. Options like Frank’s or Valentina both work well.
How long do they keep?
These wings are best enjoyed hot, but leftovers can be stored in an airtight container in the fridge for up to 3 days.
How do I reheat them?
Reheat them in a 350-degree Fahrenheit oven for 10–15 minutes, until warmed through. If you like them extra saucy, toss them with a little fresh sauce before serving.
What to serve with sriracha buffalo wings
These sriracha buffalo wings are great for parties, Superbowl Sunday, or anytime as a tasty appetizer. Enjoy them with veggies and dip or alongside other appetizers.
They’re delicious on their own or served with a dipping sauce like our blue cheese dressing, cilantro lime ranch dressing, or avocado ranch dressing.
Sriracha Buffalo Wings (baked crispy)
Ingredients
- 2 lb chicken wings
- 1 tablespoon cooking oil
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ¼ cup butter
- ¼ cup sriracha
- Cilantro or parsley (for garnish)
Instructions
- Preheat the oven to 425 degrees. Line a rimmed baking sheet with parchment paper. Mix the wings with the oil, sea salt, and pepper then lay them in a single layer on the baking sheet.2 lb chicken wings, 1 tablespoon cooking oil, 1 teaspoon sea salt, ½ teaspoon black pepper
- Bake in the oven for 35-40 minutes, or until the wings are quite crispy.
- While the wings are baking prepare the sauce. Melt the butter in a small frying pan over medium-high heat. Add the sriracha and whisk to combine.¼ cup butter, ¼ cup sriracha
- When the chicken wings have finished cooking remove them from the oven and place them in a large clean bowl. Pour the sauce over the top and toss to coat. Serve immediately sprinkled with a little cilantro or parsley.
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
Hi Kristen, I just came across this recipe and definitely want to give it a try! I’m very prone to using Franks Hot Sauce since I’m not crazy about Sriracha! SORRY!! I’m assuming I could just substitute it in place of the Sriracha? Also, how would this recipe be compared to your honey garlic wings crispiness wise? I’m planning on making both!
You could definitely sub Franks for the Sriracha!
The honey garlic wings are a little crispier as the buffalo sauce makes these a little less crispy. Both are delicious and would totally compliment each other!
Okay so I totally made these last night, both of them actually! I found that doing half butter half franks left an intense butter flavour that I didn’t really like, so I re-did the sauce and did 75% franks, 25% butter which was much better. For the honey garlic wings they turned out great, but I did have a question about the sauce. When you boil the ingredients together, did you find that your sauce was foamy even up to the point of slathering the wings with it? I actually thought I burnt it but my boyfriend said it tasted delicious, Just wondering if next time I should simmer it over low heat instead of boiling it at a higher temperature. The bubbles almost reminding me of burning sugar/caramel which led me to believe I had done something wrong. Thanks for your input!
I love that you made both of them!
As far as the honey garlic wings go … It sounds like the sauce came close to burning which can happen quickly because of the sugar. I would simply reduce the cooking time by a minute next time. Different stovetops heat at different levels and, since sugar can burn so quickly, this is probably what cause it to (almost) happen.
Hope that helps!
What kind of oil was used for this recipe? I have tons of cooking oil but I’m not sure which one to use to get the best result.
Use one with a neutral flavour. I use grapeseed oil, but canola would work, too.
Do you think these would work for boneless?
Absolutely it would! 🙂
These wings look great, my daughter is wanting some hot/spicy wings. When you say Siracha , is that the sauce Ina bottle, a powder. Haven’t used it before to really know.
Thanks
It is! It’s the red hot sauce in a squirt bottle that has a green cap on it. You can find it in any grocery store with the rest of the hot sauces. 🙂
I just scratched my dinner plans in favor of making these wings! They look fantastic!!
Love it! Hope you liked them as much as I do!!
I can’t wait to make these for my husband this weekend…we are going to a barbecue and he is so picky…all he eats is 1) chicken 2) sriracha…..so excited to surprise him with these!!!
Super przepis polecam wszystkim, excellent!