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Crave-worthy hot wings you can actually pull off any night. These are bold, garlicky, and just the right amount of saucy—use the full ¼ cup sriracha for heat lovers or scale back for mild.
Serve with something cool and creamy on the side and watch them disappear. Great for game day spreads, casual dinners, and everything in between.
Half Baked Harvest At Home
20+ new recipes for wholesome comfort food made with everyday ingredients. Pre-order today! HBH At Home will be released on Tuesday, February 23rd!
Why You’ll Love These
- Fast, crowd-pleasing, and make-ahead friendly.
- Adjustable spice level (call out the ¼ cup → 2 Tbsp sriracha swap in a bold tip box).
- Simple ingredients; technique does the heavy lifting.
Ingredient Notes
- Chicken wings: Pat very dry for better browning.
- Sriracha: Clean, garlicky heat; mention alternatives below for readers who can’t find it.
- Garlic + oil/butter: Garlic should smell sweet and turn lightly golden—avoid burning to keep the sauce smooth, not bitter.
- Optional touches: Butter for a glossier wing sauce, honey for a touch of balance, fresh herbs for brightness.
I never thought I would actually make real deal chicken wings because to be honest they scare the heck out of me and seem totally intimidating, BUT then I got this amazing new cookbook that I am whole heartedly in love with.
Please tell me you guys know all about Stephanie Le of I am food Blog. If you don’t you have got to go check her out, she is totally inspiring and her recipes are so good. Stephanie just came out with her first cookbook, Easy Gourmet and well, you guys, it has moved to the top of my what seems to be ever-growing cookbook stack. It is full of all kinds of recipes that may seem totally gourmet and unapproachable for a busy weeknight, but… she made them easy. So very easy and so very good.
Her passion for food shines through every single page of the book. Everything from the photos to the little stories that come along with each recipe just make the book that much more personal. You really feel like you are right there cooking along with Stephanie in her kitchen. Which for me personally, is what I look for in good cookbooks.
There are so many recipes I cannot wait to make, I had such a hard time choosing which one to show you guys today. I went back and forth between the Baked Mac & Cheese, Mixed Paella, Homestyle Asian Pasta, Curry Chicken Pot Pie and the Miso Eggplant. Really, I want to make everything though!
Somehow, I went with the hot wings. I think it was more because I was just afraid of them and I wanted a little challenge. Turns out they are the easiest thing ever. Sure the raw chicken is a little nasty to handle (and it made me think of my cute little chickens I love so much down at the barn), but it’s all worth it in the end.
These are so good you guys.
My family kind of went a little nuts for them. I served them as dinner with, wait for it….rice! I mean, of course. But, you could serve them with fries or as an appetizer for parties or especially for game day. Whatever you are feeling.
Serving Ideas
- Dips: Ranch or blue cheese cool the heat (note store-bought or quick homemade).
- Sides: Celery and carrot sticks, simple rice (as you mentioned), or oven fries.
- Make it a spread: Pair with a big salad and crusty bread for an easy game-day table.
Variations
- Heat level: These are HOT wings. I used the full fourth of a cup of sriracha, but my family can handle spicy, if you prefer things a little milder then take it down to two tablespoons. Use less sriracha for mild; add crushed red pepper for extra kick.
- Hot sauce swap: Gochujang, chili-garlic paste, or your favorite vinegar-based wing sauce all work…flavor profile will change (gochujang = savory-sweet heat).
- Crispier route: Use an aluminum-free baking powder dusting before cooking (note as optional technique; keep base recipe intact).
- Flavor flips: Add a squeeze of lime and chopped cilantro; sesame seeds + green onion for an Asian-inspired flavor.
Fun Part: I am giving away a copy of Stephanie’s book, Easy Gourmet, so all you guys can get in on these easy, delicious, gourmet recipes. If you want a copy for yourself, just leave a comment below. Maybe tell me what your favorite fall dinner is too. I am all about fall right now!
Use the lower sriracha amount and serve with a creamy dip. A drizzle of honey also softens the heat.
Yes. Use a rack for airflow and cook until the skin is browned and crisp and the juices run clear; then toss in warm sauce.
It likely browned too fast. Cook over low heat and remove from the burner if it starts to darken quickly; you want lightly golden and fragrant.
Totally. Vinegar-based sauces make tangier wings; gochujang or chili-garlic paste give a thicker, savory heat. Adjust sweetness/acid to taste.
Ingredients
- 1 tablespoon oil, I used sesame oil
- 2 teaspoons toasted sesame oil
- 1/4 cup sriracha, or to your taste
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced or grated
- 2 pounds chicken wings
- oil, for the pan
Instructions
- In a large bowl, mix together the first 7 ingredients. Add the chicken wings and mix well. Marinate in the fridge for 1 hour. Remove the wings from the marinade, reserving the marinade.
- Indoors: Heat a bit of oil in a large nonstick pan over medium to medium- high heat. Add the chicken wings, cover and cook, flipping every so
- often until cooked through, about 12-15 minutes. Remove the lid, add the remaining marinade and turn the heat up to high to reduce the sauce. Enjoy immediately.
- Grill: When ready to cook, set the grill at medium to medium-high heat. Brush the grill with oil and grill the chicken wings, brushing with the remaining marinade and turning every so often until charred and cooked through, about 14-18 minutes.
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Good eats and good reads…a happy Sunday for sure!
[This giveaway is sponsored by Stephanie’s publisher. The winner will be picked at random on Friday.]
Fall = butternut squash/pumpkin in everything… fav is butternut squash mac and cheese! Book looks awesome as do those wings!!
Oh fall! I can’t wait for all the pumpkin and cinnamon spiced things! My favorite fall recipe is stuffed acorn squash…well acorn squash anything! By the way I made your Asian boneless wings this weekend…wow they are amazing! Thank you!
My favorite thing about fall is pumpkin beer!
Last week I made a pumpkin pasta sauce over ravioli that was great! thanks.
These look amazing and so does the sneak peek of the cook book! My favorite fall meal is a Thai spiced butternut squash soup mmmmm
Hi Tieghan I love you blog I look forward to reading it every mourning with my cup of coffee before I head of to school… you have given me lots of inspiration to try harder and to expand my horizons in the kitchen…to me anything covered in ether a yogurt based sauce…. pesto .. or chocolate sounds good to me…..or anything Pumpkin, or gingerbread always sounds good… I would love to see a healthy pumpkin scone recipie this fall but not just a biscuit scone… a rally sweet and savory …. scone with a nice crunchy sugary crust on top (but by still keeping it healthy like with coconut oil instead of butter would be great…thanks for all your hard work…
Melody
For fall, I love anything pot pie. I’m rally interested in the curry pot pie recipe you mentioned – sounds great!
Hot wings are one of my favorites. I especially like the honey coated ” Hot and Spicy ” kind. Would love to get your recipe book you have offered.
The fall is about enjoying the outdoors, therefore BBQ’s it is. Would love to try these Hot wings.
I can see why your family went crazy for these, love the heat!
I just received Stephanie’s book today, and all I can say is YUM! Medical school doesn’t leave much time for cooking, but I am so tempted to stop studying and cook! One of my favorite fall dishes is tomato cobbler. I got the idea from Joy the Baker!
My favorite would be anything with squash…prepared any way. I am a squash FIEND!
I would have to say chicken noodle soup! (or any homemade soup for that matter) There is simply something comforting about a hot bowl of soup on a chilly fall day!
Love Fall food because soups are back!! Nothing like spending the day making warm bowls of comfort 🙂
I need to try these but with less spiciness. Do pork chops count as a fall dish? I’m loving lightly seasoned pork chops!