Cilantro Maple Sriracha Chicken Wings Recipe
Carol Lovett
I love scorching-hot sauces on my chicken wings—the kind where you know it’s torture to take another bite, but you do it anyway because you love the taste. For this recipe, I used my favorite hot sauce, Sriracha, and sweetened it a little with maple syrup. The cilantro will help cool down your mouth.
Prep Time 10 minutes mins
Cook Time 35 minutes mins
- 28 chicken wing pieces 14 drumettes, 14 wing tips
- ¼ cup extra-virgin olive oil
- ¼ cup Sriracha sauce homemade (page 96) or store-bought
- ¼ cup maple syrup
- ¼ cup chopped fresh cilantro for garnish
For the spice blend
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon fine sea salt
- ½ teaspoon cayenne pepper
- ½ teaspoon ginger powder
- ½ teaspoon ground black pepper
Preheat the oven to 400°F.
Line a rimmed baking sheet with parchment paper.
In a small bowl, combine the garlic powder, paprika, salt, cayenne, ginger powder, and black pepper.
Place the chicken wing pieces in a large bowl.
Pour the olive oil over the wings, then sprinkle them with the spice blend.
Toss to evenly coat.
Place the wings on the lined baking sheet and bake for 35 minutes, or until they are no longer pink inside and the juices run clear, flipping once.
Whisk together the Sriracha sauce and maple syrup in a small bowl.
Place the cooked wings in a separate bowl.
Pour the sauce over the wings and toss to evenly coat.
Sprinkle the wings with the cilantro and serve.