Crispy baked Maple and Sriracha Chicken Wings combine a sticky-sweet and spicy glaze with fresh lime, making them a great choice for sharing at any gathering.
I love Maple and Sriracha Chicken Wings. This recipe has become our favourite way to enjoy them. They’re everything good chicken wings should be. They’re crispy, sticky, juicy, sweet, spicy, and zesty. In one word, perfect!
I’ve fallen head over heels for sriracha. I’d heard so much about it before I finally found it at my local supermarket. I couldn’t wait to start experimenting with it, and these wings were one of the first recipes I made. The sweet maple syrup, spicy sriracha, and fresh lime turned out to be a combination we all loved.
I also have a soft spot for what I call man food. It’s the kind of food you eat with your hands, don’t mind getting a little messy with, and happily go back for seconds. These wings were my contribution to a Sunday Supper event celebrating Father’s Day.
Thank you very much to Susan of The Girl In The Little Red Kitchen for being a fantastic host. Happy Father’s Day to everyone celebrating.
Reasons to Make Chicken Wings with Sriracha
- Leftovers taste just as enjoyable after reheating, making them worth saving for another meal.
- Extra sriracha sauce on the side lets everyone coat their wings exactly the way they like.
- Homemade glaze lets you control the sweetness and spice instead of relying on bottled sauces.
Key Ingredients for Maple and Sriracha Chicken Wings
Chicken Wings
Chicken wings turn crisp on the outside while staying juicy inside. Wings cut into drumettes and flats cook more evenly and are easier to serve.
Maple Syrup
Maple syrup gives the glaze its rich sweetness and glossy finish. Use pure maple syrup for the best flavour and a glaze that thickens naturally as it cooks.
Sriracha
Sriracha adds gentle heat with a hint of garlic. It blends with the maple syrup to create a balanced sweet and spicy glaze.
Lime Juice
Lime juice brightens the glaze and balances the sweetness of the maple syrup. Squeeze the lime just before using it to add the brightest citrus flavour.
Chilli Powder
Chilli powder adds another layer of mild heat and gives the coating a little extra colour. It works alongside the sriracha for a more rounded spice profile.
Find the complete list with measurements in the recipe card below.
How to Make Maple and Sriracha Chicken Wings
Step 1: Combine all the sauce ingredients in a saucepan and bring to a boil.
Step 2: Cook for another 3 to 5 minutes, stirring constantly until the sauce thickens. Remove from the heat and set aside.
Step 3: Combine the flour, chilli powder, garlic powder, ginger powder, lime zest, and salt in a large bowl or a Ziploc bag. Mix until well combined.
Step 4: Add the chicken wings and toss until they’re evenly coated in the flour mixture. Shake off any excess flour.
Step 5: Arrange the coated wings in a single layer on a lined baking sheet. Lightly spray them with extra virgin olive oil.
Step 6: Bake in a preheated oven at 200°C – 400°F for 20 to 25 minutes. Turn the wings over and bake for another 20 to 25 minutes, or until they’re crisp and cooked through.
Step 7: Transfer the cooked wings to the sauce and toss until they’re evenly coated.
Step 8: Serve hot with the remaining sauce on the side.
Frequently Asked Questions
The wings should be golden and crisp on the outside, with clear juices when pierced. For the most accurate result, use a meat thermometer and cook them until they reach an internal temperature of 74°C – 165°F.
Yes. Reduce the amount of sriracha to suit your taste. The maple syrup, ketchup and lime will still give the glaze plenty of flavour.
Pat the wings dry before coating them, shake off any excess flour, and leave space between each wing on the baking tray. Leave enough space for the hot air to circulate evenly. This keeps the coating crisp as the wings bake.
Yes. Whole wings can be used, but they may need a little longer in the oven depending on their size. Check that they’re cooked through before coating them in the sauce.
Extra Help from the Kitchen
Pat the Wings Dry – Blot the chicken wings with paper towels before coating them. Removing excess moisture helps the flour coating become crisp as the wings bake.
Let the Coating Rest – Leave the coated wings on the baking tray for 10 to 15 minutes before baking. This helps the flour coating cling better during cooking.
Warm the Sauce Before Tossing – Reheat the sauce gently if it has cooled before coating the wings. Warm sauce coats the wings more evenly.
Line the Baking Tray Well – Cover the baking tray completely with baking paper before arranging the wings. It prevents the sticky glaze from catching if any sauce drips during baking.
Turn the Wings Carefully – Use tongs rather than a fork when turning the wings. This helps keep the coating intact while the wings brown evenly.
Variations and Twists
Swap Half the Maple for Honey – Replace half the maple syrup with honey for a thicker glaze. Simmer the sauce the same way until it coats the spoon lightly.
Increase the Sriracha – Use an extra tablespoon of sriracha if you prefer hotter wings. Keep the rest of the sauce ingredients the same so the glaze still balances sweet, spicy, and zesty flavours.
Stir Fresh Garlic into the Sauce – Mix 1 finely grated garlic clove into the sauce before bringing it to a boil. This works well with the garlic powder in the coating and gives the glaze a stronger savoury note.
Mix Smoked Paprika into the Flour – Add 1 teaspoon smoked paprika to the flour mixture before coating the wings. It gives the baked coating extra colour and a gentle smoky flavour.
Finish with Toasted Sesame Seeds – Sprinkle toasted sesame seeds over the wings after coating them in the sauce. They add light crunch and pair well with the soy sauce, lime and sriracha.
Storage and Shelf Life
Store leftover Maple and Sriracha Chicken Wings in an airtight container in the refrigerator for up to 4 days. Don’t leave them at room temperature for longer than 2 hours before refrigerating.
Freeze the cooled wings in a freezer-safe container or freezer bag for up to 4 months for the best quality.
Thaw them overnight in the refrigerator before reheating. Reheat in a preheated oven at 180°C – 350°F for 10 to 15 minutes, or until heated through and the coating has crisped up again. Avoid microwaving if possible, as it softens the coating.
Favourite Chicken Wing Recipes
- Margarita Chicken Wings
- Coca-Cola Chicken Wings
- Raspberry Glazed Chicken Wings
- Buffalo Style Wings
- Sweet and Spicy Chicken Wings
Maple and Sriracha Chicken Wings Recipe
Ingredients
Sauce
- ¾ cup maple syrup
- 2 tbsp sriracha or more to taste
- 2 tbsp ketchup
- 1 tbsp lime juice
- 1 tbsp soy sauce
- 1 tsp lemongrass
Chicken Wings
- 1.5 kg – 3.3 lb chicken wings – tips removed and cut at the joints
- 125 g – 1 cup plain flour
- ¼ tsp chilli powder
- 1 tbsp ginger powder
- 1 tsp garlic powder
- zest of 1 lime
- 2 tsp salt
- extra virgin olive oil or olive oil spray
Instructions
- Combine all the sauce ingredients in a saucepan and bring to a boil.
- Cook for another 3 to 5 minutes, stirring constantly until the sauce thickens. Remove from the heat and set aside.
- Combine the flour, chilli powder, garlic powder, ginger powder, lime zest, and salt in a large bowl or a Ziploc bag. Mix until well combined.
- Add the chicken wings and toss until they’re evenly coated in the flour mixture. Shake off any excess flour.
- Arrange the coated wings in a single layer on a lined baking sheet. Lightly spray them with extra virgin olive oil.
- Bake in a preheated oven at 200°C – 400°F for 20 to 25 minutes. Turn the wings over and bake for another 20 to 25 minutes, or until they’re crisp and cooked through.
- Transfer the cooked wings to the sauce and toss until they’re evenly coated.
- Serve hot with the remaining sauce on the side.
This recipe is absolutely delicious!!!!!!! I never rate recipes but I had to for this one. It’s sweet, spicy and delicious. I baked chicken thighs and poured the sauce on top of them. My family loved them. Pair them with some creamy ranch dressing and you have a wonderful treat on your hands.
Awww THANK YOU so much for taking the time to write this comment! I truly appreciate it. And I am very very happy you enjoyed my recipe! 🙂
This is probably my most favorite way to eat wings!! love this!
Gosh, Manu, I would love to have these for b’fast. Love the sweetness of the maple paired with the spiciness of the sriracha.
We are also Sriracha lovers and always have a stock of maple syrup in the kitchen so we will be making these for sure (did I forget to mention we also love wings?).
So many good flavors together for wings! Bonus on the other 2 Father’s Days are there more Mom’s Days too?
Ok, fuggedabout the men. Just put that entire plate of gorgeous, crispy, sticky, spicy sweet wings on my lap. I’m not sharing. These look perfect!
These might be man food but they have my name all over them! Delicious!
Love these!! Sweet and heat together are perfect in my book!!!
Sriarcha anything and my family will gobble it right up. Your wings look and sound amazing! Thanks for sharing.
These look devilishly delicious. I could do with some right now 🙂
Oh how Iove chicken wings! Yours look delicious!
These are my kind of wings. I’d eat dozens of them!
Oh Manu…you’ve outdone yourself. Your wings look and sound amazing. Not a big wing person (I prefer thighs – more meat less work lol), but I could eat these all day! Thanks for sharing!
Sticky sublime scrumptiousness! Your combo of maple syrup with Sriracha sauce is genius, Manu! In addition to chicken I may be giving this a try on tofu =)
What a fantastic combination!
I love spicy and sweet combos! I can think of a ton of things to use that sauce for 🙂
Welcome to the wonder world of sriracha! I always have it in my pantry and you wouldn’t believe what all I use it on or with.
That sauce sounds absolutely amazing. I bet it would be good on just about anything!
These would be munched down very quickly in this house, we love chicken wings and the spicy/sweet flavors we adore!!
Oh wow…this has man food written all over it! Looks absolutely delicious!
Your making me drool here! YUM!
We LOVE Sriracha!! My family would go crazy over these wings!! Pinning!!
Yum! I am loving your chicken winds and using sriracha sauce is perfect! Love it!!
I’m a total sriracha addict and I can’t wait to try your sweet & spicy wings! Delicious!
Oh the glaze on those wings are perfection. The sriracha is the “icing” on the cake.
SO many delicious flavors in these wings…no wonder they were a hit! And you get to celebrate Father’s Day 3x this year…lucky dads!
My Husband would absolutely love these! Why have I never thought to combine maple with Sriracha?! Yum!
Manu, I could devour the entire platter of these wings all by myself! I have never seen lemongrass available in such a convenient tube. I’m saving this recipe with all of the sweet and savory ingredients! Happy Father’s Day to everyone’s man!
Roz
Oh my gosh. My husband would absolutely love these wings! I must make!
This pregnant lady has seriously been craving some sriracha sauce, so I can make these for hubby and it is a win win. 🙂
What a beautiful glaze on those chicken. Love Sriracha on chicken and almost on anything savory. This is a great treat for Father’s Day. 🙂