Crispy Baked Maple Sriracha Wings close up of wings on a multi coloured plate

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.
Course Appetizer
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 2 - 3 lbs chicken wings
Author Barry C. Parsons


  • 2 to 3 pounds chicken wings cut in pieces, wing tips removed
  • 1 cup flour
  • 1/4 tsp cayenne pepper
  • 1/2 tsp black pepper
  • 3 tbsp ground ginger
  • 2 tsp salt
  • 3/4 cup pure maple syrup
  • 2 tbsp Sriracha sauce or more to taste
  • 2 eggs
  • 3 tbsp water


  1. Preheat oven to 375 degrees F.
  2. Sift together the flour, black pepper, cayenne pepper, ground ginger and salt to form a dredging mixture.
  3. Whisk together the water and eggs to make an egg wash.
  4. Dip each wing into the flour dredge, then in the egg was and back into the flour dredge again.
  5. Place on a lightly oiled baking sheet and lightly drizzle or spray the tops with a little more olive oil.
  6. Bake at 375 degrees F for about 45 to 60 minutes. Flip the wing pieces at half way through the cooking time.
  7. When they are crispy and fully cooked toss them into the Maple Sriracha Sauce
  8. 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.