So these wings … Where do I even start?!
I'm obviously going to tell you they're awesome, cause they are. That might have something to do with the fact that I LOVE sriracha. Seriously, was there even life before sriracha? I have a hard time imagining such a sad and lonely place.
But it's not just the sriracha that makes them awesome. There's a good amount of butter in the sauce so it creates this rich, almost creamy butter spicy sauce that you'll want to lick off your fingers.
Sriracha + butter + crispy chicken wings = super yummy happy place.
Chicken wings always remind me of parties. Casual parties, of course. The kind of parties you throw in your backyard when the sun is shining. You know the kind of party I'm talking about: barefoot on the grass, beer in hand, kids running through sprinklers, sweet smoky bbq making everyone's mouth water.
Ok ok I'm dreaming here. I don't have a backyard, kids or a bbq big enough to feed more than 2. But if I had all those things (one day!) then I'd totally have that party.
I'll send you the invite. Aaaannnd serve these wings. I'll make lots as long as you promise to help me eat them. Gotsta have wings at a backyard summer party.
It's almost lunchtime and these buffalo chicken wings have been gone for a few days now. Should I venture to the store to pick up some wings and whip up a batch this afternoon? Seriously thinking of it. They were so good!
Just look at all that crispy chicken and spicy delicious sauce it's covered in. Go ahead, take a bite. 🙂
If you make these Baked Sriracha Buffalo Chicken Wings, make sure to snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create.
- 2 lbs chicken wings
- 1 teaspoon oil
- ½ teaspoon sea salt
- ½ teaspoon fresh cracked pepper
- ¼ cup butter
- ¼ cup sriracha
- Cilantro or parsley, for garnish
- Preheat the oven to 420 degrees. Line a rimmed baking sheet with parchment paper.
- Place the chicken wings in a large bowl and toss with the oil, sea salt and fresh cracked pepper. Place the chicken wings on the prepared baking sheet in a single layer. 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.
- When the chicken has finished cooking remove it from the oven and place it is a large clean bowl. Pour over the sauce and toss to coat everything well. Serve immediately sprinkled with a little cilantro or parsley.
Kristen Stevens
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Hi, I’m Kristen! 
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. Here’s a link to a picture of it that I found on Amazon:
http://www.amazon.com/Huy-Fong-Sriracha-Chili-Bottle/dp/B0002PSOJW
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!!!
Ha ha these sound like they would be perfect for him!
Super przepis polecam wszystkim, excellent!
These look great Kristen., but I was wondering if you can provide a version of the recipe for just 10 wings or 5 chicken drumsticks, per the amount of sauce/butter to use and cooking time to make the chicken crisp. I would really appreciate it.
Thanks!
Adam
Thanks, Adam! 4 drumsticks are roughly 1 lb. If you half the rest of the ingredients it should work just fine. 🙂