Hot Sriracha Garlic Chicken Wings

Sriracha HOT chili sauce, crispy chicken wings, and tons of garlic, make these spicy wings the *best* chicken wings we’ve ever cooked!

The wings are marinated in olive oil & spices, then baked for 30 mins. before being deep-fried to finish cooking, and get their wonderfully crispy skin. Then, you toss them in the Sriracha, butter, cilantro, and garlic sauce before serving. Yum!!!

Sriracha Hot Chili Sauce


  • 4 pounds chicken wings, split (serves 4)
  • 3-4 quarts vegetable oil for deep-frying

For the marinade:

  • 1/8 cup ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp cinnamon *
  • 1 tbl kosher salt
  • 1/8 cup extra-virgin olive oil

* – (we tried the orig. amount of cinnamon, then halved it, bottom line… no cinnamon.  we just did not like it in this recipe! your call if you want to try it.)

For the sauce:

  • 1/3 to 1/2 cup Sriracha chili sauce (or to taste)
  • 3/4 stick (6 tbl) unsalted butter, melted
  • 1/4 cup chopped cilantro
  • finely grated zest and juice of 1 lime
  • 4 large cloves garlic, minced


  1. In a large bowl, combine coriander, cumin, cinnamon, salt and olive oil. Toss in wings to coat. Cover and refrigerate at least 4 hours, or overnight. (We put the wings in a 2 1/2 gal zip-loc bag and poured in the marinade)
  2. Preheat oven to 375 degrees. Place wings in a single layer on large, rimmed baking sheet(s). Roast for about 30 minutes, until wings are firm, but not done. (They’ll finish cooking in the deep-fryer)
  3. In a clean bowl, add Sriracha, butter, cilantro, zest and juice, and garlic
  4. Working in small batches, deep-fry wings until crispy and browned, about 5 min – add each batch to sauce, and toss to coat well
  5. Serve hot, on a platter with your favorite condiments

(serves 4 – figure 1lb wings per person)

Brian’s Tips:

The lightly seasoned marinade seems to hardly be enough to flavor the chicken wings, but, trust me… it does it’s job.

I’m usually the “more must be better, right?” kind of cook… so I was disappointed in the volume of this marinade. But it really gets the job done with “less is more” attitude.

You would think the hot Sriracha sauce would be too much to handle, but it mellows after blending with the butter, and soaking into the wings.

We added the minced garlic to the sauce, but next time, we are going to save some to throw on the finished wings instead – adding a raw, crunchy garlic flavor. Reminds us of Beck’s Garlic hot wings, in Sykesville, MD. Anyone?

The original recipe by Cleveland, OH, Chef Michael Symon, is in the Feb ’08 issue of Food and Wine Magazine.

Update (10/17/08): We found that after baking for 30-35 minutes, letting the wings “rest” for about 10 minutes *before* deep-frying, helped the natural juices settle back into the meat. Which meant the wings were not so “wet” going into the fryer. For deep frying, we get better results with a LeCreuset cast iron dutch oven… the Presto-type electric fryers can’t hold the temperature as well.

We also shortened the deep-fry time to 2-3 minutes for our best batch yet. The skin more tender and just as crisp.

Update (04/01/08): Huy Fong Sriracha Sauce needs no refrigeration.

Any questions? Would love to hear from you. Email me at: brian [at]

Or better yet, leave a quick comment below.

Let me know if you try this, and how much you like this awesome wing recipe!

More Sriracha sauce articles:

Flying Goose Sriracha Sauce Part 1

Flying Goose Sriracha Sauce Part 2

Compare Sriracha Hot Chili Sauces

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