Baked Garlic Sriracha Chicken Wings
Servings: 6
These Baked Garlic Sriracha Chicken Wings are crispy, flavorful, and you can make them in two different ways! I’ll show you a dry rub version (my husband's favorite) and a traditional garlic sriracha saucy version, both of which are delicious. These homemade chicken wings are perfect for game day or whenever a craving hits!
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Ingredients
- 6 1/2 pounds chicken wings mine were not trimmed and ready to go
- 3 tablespoons baking powder NOT BAKING SODA
- Salt and pepper to taste
- Dry Rub
- 3 tablespoons sriracha powder I found this in the Walmart spice isle
- 1/2 tablespoon garlic powder
- Traditional Saucy Kind
- 6 tablespoons butter
- 1/3 cup sriracha sauce
- 3 cloves garlic minced
Instructions
- Preheat oven to 250 degrees F. Line a very large baking sheet with foil or line two smaller ones. Set aside.
- Prepare your wings by cutting off the tips and separating the wingette from the drumette. Pat dry with paper towels and place in a large bowl. Sprinkle with baking powder, salt and pepper. Toss to combine. Place on baking sheet leaving a little room between each.
- Bake at 250 degrees F for 30 minutes. Raise oven heat to 425 degrees F and bake for 40 minutes. Your wings should be nice and golden.
- Dry Rub- combine ingredients in a small bowl. Set aside.
- Sauce- combine ingredients in a small sauce pan a simmer for 2-3 minutes.
- Divide the wings in half and sprinkle and toss one half with dry rub and toss the other half with the sauce.
- You may serve with ranch or blue cheese.
Notes
Storage: Store your leftovers in an airtight container in the refrigerator for 3-4 days. Reheat them in the oven or air fryer for about 10-15 minutes until they’re warmed through.
