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

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.

Course: Appetiser, Main
Cuisine: International
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4
Author: Manuela Zangara

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

  1. Combine all the sauce ingredients in a saucepan and bring to a boil.

  2. Cook for another 3 to 5 minutes, stirring constantly until the sauce thickens. Remove from the heat and set aside.
  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.
  4. Add the chicken wings and toss until they’re evenly coated in the flour mixture. Shake off any excess flour.
  5. Arrange the coated wings in a single layer on a lined baking sheet. Lightly spray them with extra virgin olive oil.
  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.
  7. Transfer the cooked wings to the sauce and toss until they’re evenly coated.
  8. Serve hot with the remaining sauce on the side.