Maple and Sriracha Chicken Wings

June 15, 2014 Last updated on June 15, 2026 By Manu 58 Comments

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.

Sticky glazed chicken wings arranged on baking paper over a wooden serving board.

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!

Crispy glazed chicken wings served on baking paper over a wooden board.

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.

Baked chicken wings coated in a glossy glaze, served with lime wedges and dipping sauce.

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.

Close-up of baked chicken wings coated in a glossy maple and sriracha glaze with lime in the background.

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.

Maple and sriracha sauce mixed in a saucepan before simmering.

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.

Chicken wings coated with flour, baked until golden, then coated in maple and sriracha glaze.

Step 8: Serve hot with the remaining sauce on the side.

Golden baked chicken wings served with lime wedges and a bowl of extra glaze.

Frequently Asked Questions

How do I know when the wings are fully cooked?

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.

Can I make the wings less spicy?

Yes. Reduce the amount of sriracha to suit your taste. The maple syrup, ketchup and lime will still give the glaze plenty of flavour.

How can I make my chicken wings extra crispy?

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.

Can I use whole chicken wings?

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

Maple and Sriracha Chicken Wings Recipe

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.

5 from 7 votes

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Course: Appetiser, Main

Cuisine: International

Prep Time: 10

Cook Time: 50

Total Time: 1

Servings:

Author: Manuela Zangara