Cilantro Maple Sriracha Chicken Wings Recipe
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.
Ingredients
- 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
Instructions
- 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.
Notes
Adapted from Ditch the Wheat