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Spicy Baked Chicken Wings with Sriracha Dipping Sauce

Spicy Baked Chicken Wings

Make these Spicy Baked Chicken Wings with Sriracha Dipping Sauce for a crowd-pleasing game-day appetizer or an anytime snack.

Spicy Baked Chicken Wings with Sriracha Dipping Sauce

Print This Recipe Total time Yield 2–4Published
Spicy Baked Chicken Wings

Ingredients

  • ¼ cup soy
  • ¼ cup water
  • 2 tablespoon white vinegar
  • 2 teaspoon toasted sesame oil
  • 1 teaspoon grated peeled fresh ginger
  • ¼ cup honey
  • ¼ cup Sriracha sauce
  • ¼ cup sour cream (or substitute yogurt)
  • 1 ½ pound chicken wings (left whole or cut into drumettes and flats with tips removed as you prefer)
  • 2 tablespoon olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly cracked black pepper
  • 2 cup loosely packed 1‑inch ribbons of Napa cabbage
  • 3 green onions (sliced croswise into ½ inch pieces)

Directions

Make the glaze: Bring soy, water, vinegar, sesame oil, and ginger to a boil in a small saucepan, Reduce heat to low, then stir in honey until dissolved; simmer, stirring occasionally, until reduced to ½ cup, 7–8 minutes. Strain into a medium bowl. Let sit for 15 minutes to thicken slightly. Can be made 3 days ahead. Cover; chill. Rewarm before using.

Make the dipping sauce: Place 2 tablespoons of the glaze into a small bowl, stir in Sriracha and sour cream until smooth. Can be made 3 days ahead. Cover; chill. Bring to room temperature before using.

Bake the wings: Place the oven rack in the center position, then preheat oven to 400°.

Line a rimmed baking sheet with foil; top with a lightly oiled wire rack.

Place chicken wings, olive oil, salt and pepper in a large bowl; toss to coat. Lay wings onto prepared rack and spread without touching in a single layer. Bake in the heated oven until cooked through and skin is crispy and browned, 45–50 minutes. Remove from oven and allow to cool about 5 minutes before proceeding.

Glaze the wings: Pour about half the remaining glaze into a large bowl. Place the warm wings into the large bowl; toss to coat well. Return the wings in a single layer to the rack and bake until glaze is glossy and lightly caramelized, 8–10 minutes. Reserve remaining glaze in the pan for brushing.

Spread the cabbage across a serving platter, lay the glazed wings on top of the cabbage and brush them with some of the reserved glaze; garnish with green onion. Serve wings hot with dipping sauce on the side.