Sriracha Chicken Wings

© Todd Porter & Diane Cu

Sriracha Chicken Wings


Sriracha lovers will devour these spicy, crispy chicken wings. Feel free to dial up or down the heat, depending on your comfort level.


  1. 1 tablespoon extra-virgin olive oil

  2. 4 cloves garlic, minced

  3. 1/2 cup Sriracha, or more to taste

  4. 1 cup tomato sauce

  5. 1 tablespoon soy sauce

  6. 2 tablespoons brown sugar

  7. 2 pounds chicken wings, split

  8. Kosher or sea salt, to taste

  9. Fresh cracked black pepper, to taste

  10. 1 cup all-purpose flour, for dredging

  11. Vegetable oil (or other high flashpoint oil), for frying

  12. Chopped cilantro, for garnish

  13. Lime wedges, for garnish

  1. Heat a saucepan over medium heat. Add the olive oil, and then stir in the garlic. Cook for 1 to 2 minutes, or until the garlic is lightly browned.
  2. Stir in the Sriracha, tomato sauce, soy sauce and brown sugar. Reduce heat to low and simmer the sauce for about 3 to 5 minutes or until thickened. Set aside.
  3. Rinse the chicken wings and pat them dry. Generously season the chicken with salt and black pepper. Dredge the wings in flour, shaking off any excess flour, and set aside.
  4. In a large saucepan or deep fryer, heat the oil to about 375°. Fry the chicken wings in small batches until golden brown, 8 to 10 minutes. Shake off any excess oil and place on paper towels to drain. Continue frying the chicken in batches until all of the wings are cooked.
  5. Toss the wings in the Sriracha sauce and garnish with cilantro and lime wedges. Serve warm.