Serious Heat: Sriracha Hot Wings

Note: On Wednesdays, Andrea Lynn, senior editor of Chile Pepper magazine, drops by with Serious Heat.

[Flickr: swanksalot]


[Photograph: Andrea Lynn]

Who doesn't love classic Buffalo-style chicken wings? Especially when football season beckons. During my days doing restaurant work, when the dinner service was finished, I was responsible for cooking up hot wings--it was the midnight snack of choice. All you need is a fryer, chicken wings, Frank's Hot Sauce, and butter.

But what if you don't have a fryer (or grill, for that matter)? Can't my oven and broiler churn out hot wings nearly as good? I make no qualms about my love for Sriracha, so I decided to

Serious Heat: Sriracha Hot Wings

About This Recipe

Yield:about 1 dozen chicken wings
This recipe appears in: This Week in Recipes


  • 1 tablespoon Sichuan peppercorns, crushed and chopped finely
  • 1 teaspoon kosher salt
  • 2 pounds chicken wings, split into drummettes and wingettes
  • 2 tablespoons butter
  • 1 garlic clove, grated or finely minced
  • 1 teaspoon soy sauce
  • 1 teaspoon rice vinegar
  • 2 tablespoons Sriracha


  1. 1

    Preheat oven to 425ยบ.

  2. 2

    In a small container, combine Sichuan peppercorns and salt. Sprinkle over both sides of the chicken wings.

  3. 3

    On a foil-lined, greased baking sheet, add chicken wings. Place in the oven until almost cooked-through, about 20 to 25 minutes.

  4. 4

    Meanwhile, in a saucepot over medium heat, melt butter. Take off heat, adding minced garlic, soy sauce, rice vinegar and Sriracha. Whisk well to combine.

  5. 5

    When the chicken wings are removed from the oven, preheat the broiler.

  6. 6

    Transfer chicken wings and Sriracha-butter mixture into a bowl. Using tongs, mix together until wings are liberally covered with sauce.

  7. 7

    Return coated wings to the foil-lined baking sheet. Place in the broiler until the wings are nicely browned, about 3 to 4 minutes, checking occasionally.


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