Crispy Baked Maple Sriracha Wings
Crispy Baked Maple Sriracha Wings. Forget the fryer! You'll never miss it when you try these oven baked, crispy coated chicken wings that get tossed in a simple, sweet, sticky, spicy, maple sriracha glaze.
One of my favourite condiments these days is Sriracha sauce, which I discovered that I really liked a few years back but it seems to be everywhere these days.
It's a basic Thai hot sauce made from basic ingredients like chili peppers, garlic, sugar and vinegar.
It is a little sweet and doesn't use nearly as much vinegar as many Southern hot sauces. Which is probably why I like it so much.
I love to use it on my eggs at brunch, on steaks or one as one of my new addictions, mixed into ketchup to make a spicy dip for french fries.
I also have used it as a substitute hot sauce for Buffalo wings on occasion. Honestly liked it much better that the traditional, very vinegary hot sauce version.
That thought inspired the thought to use it in a maple glaze to use on some crispy wings.
These wings could easily be deep fried if you like but those in the photo actually have been oven baked before being tossed in the sweet, sticky, spicy glaze.
Make them for your next game night feast but you'd better make plenty, these are going to go fast.
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Crispy Baked Maple Sriracha Wings
Crispy Baked Maple Sriracha Wings - Forget the fryer! You'll never miss it when you try these oven baked, crispy coated chicken wings that get tossed in a simple, sweet, sticky, spicy, maple sriracha glaze.
Ingredients
- 2 to 3 pounds chicken wings, cut in pieces, wing tips removed
- 1 cup flour
- ¼ teaspoon cayenne pepper
- ½ teaspoon black pepper
- 3 tablespoon ground ginger
- 2 teaspoon salt
- ¾ cup pure maple syrup
- 2 tablespoon Sriracha sauce, or more to taste
- 2 eggs
- 3 tablespoon water
Instructions
- Preheat oven to 375 degrees F.
- Sift together the flour, black pepper, cayenne pepper, ground ginger and salt to form a dredging mixture.
- Whisk together the water and eggs to make an egg wash.
- Dip each wing into the flour dredge, then in the egg was and back into the flour dredge again.
- Place on a lightly oiled baking sheet and lightly drizzle or spray the tops with a little more olive oil.
- Bake at 375 degrees F for about 45 to 60 minutes. Flip the wing pieces at half way through the cooking time.
- When they are crispy and fully cooked toss them into the Maple Sriracha Sauce
- While the chicken is baking, prepare your sauce by slowly simmering together the maple syrup and Sriracha sauce. The volume of the sauce after it has simmer enough should be reduced to about a half cup.
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Things wings are BOMB DOT COM! I've made them twice already and plan to make them again. How do you do the double coating without a third of it being stuck to your fingers? Do you just make more of the flour mixture and egg wash than the recipe states? If I do it that way, the wings turn out great and the coating doesn't come off, but I run out of it because most of it ends up on my fingers. If I put the chicken and flour in a plastic bag like shake and bake, I don't run out, but the coating tends to come off because the bag ends up being too wet. Same thing with a paper bag, but usually the bag breaks first. Advice? I'm thinking about putting the ginger and cayenne in the sauce and braising the wings instead.
Always use one hand for wet and one for dry. I find that helps a lot. Also, let the excess liquid drip off the wings for a few seconds before dropping into the dry.
Use tongs.
Your directions state to include black pepper for the dredge mix, but black pepper is not included in the ingredient list.
Fixed now. Thanks for the catch.
I am using this recipe for the third time. Love it.
This has become a family favorite! To coat the wings, I use 2 large plastic Glad storage containers, the 13 cup size, with lids. Make the egg wash in one and the flour mixture in the other. Use tongs to place the wings into the flour container, cover with the lid and shake to coat, then transfer wings to the egg wash container. You can shake with the lid on, or I usually flip the pieces over with the tongs and transfer back to the flour container, put the lid on and shake again. Thanks for the great recipe!
Made these wings today my guests loved them but I was disappointed that they looked nothing like the photo. Mine looked more like just baked wings although they were crispy but after rolling the wings in the sauce they did not look the nice red color. What did I do wrong?
Hmmm...different Sriracha brand maybe? If they tasted good that's what matters.
What if I have everything BUT ginger 👀
I'd still go ahead.
Delicious! I made these wings and the honey barbecue wings and brought them to a football party. They were a big hit and everyone was very impressed. Great recipe thank you