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Baked Sriracha Chicken Wings

Baked Sriracha Chicken Wings

Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 4 servings
Author Liza Agbanlog


  • 2 lbs chicken wings a mixture of wingettes and drumettes
  • ½ tsp ground coriander seeds
  • ¼ tsp ground cumin
  • ¼ tsp cinnamon
  • 1 tsp kosher salt
  • 2 tbsp extra-virgin olive oil
  • 2-3 tbsp Sriracha hot chili sauce
  • 2 tbsp unsalted butter melted
  • 2 tbsp chopped cilantro
  • 1 tsp grated lime zest
  • 2 tbsp lime juice


  • In a big Ziploc bag, combine the coriander, cumin, cinnamon, kosher salt and olive oil. Add the chicken wings and toss to coat. Refrigerate for at least 4 hours to overnight.
  • Preheat the oven to 375 degree F. Line a rimmed baking sheet with foil sprayed with cooking spray.
  • Spread the wings on the prepared sheet in a single layer and baked for about an hour, turning once.
  • In a large mixing bowl, combine together Sriracha, butter, cilantro, lime zest and juice. Add the chicken wings and toss until wings are fully coated with the sauce.
  • Serve and enjoy!


Recipe adapted: foodandwine.com