Crispy Baked Sriracha Lime Wings

I love wings. Who doesn't, right? I could never be on a diet where wings weren't a part of my life. Very sorry, vegetarianism. Please excuse me, pescatarians. Chicken wings are just too important in my life. And these wings, Glow Getters, are worthy of being on that pedestal.

Like most people, I am obsessed with sriracha. It's just so good! I've gotten over my phase where I put it on EVERYTHING, but it's definitely still my hot sauce of choice. Sriracha pairs perfectly with lime, and these wings soak up that flavor like a sponge.

But then, there's a conundrum, right, when eating wings -- you want them crispy, but you don't want to fry them in vats of vegetable oil. We've solved that problem in this recipe by making sure the wings are dry before we cook them, blasting them with high heat, and cooking them on a cooling rack inside the baking sheet so they cook evenly. You can use this technique with any chicken recipe you cook!

Anyway, enough of the chit chat. Let's get to the chicken.

Serves 2



  • 1 lb chicken wings (I prefer drummettes, but whole wings are fine, too)
  • 1/3 cup sriracha or your favorite hot sauce
  • Juice of 2 limes (about 1/4 cup)
  • 1/2 tbs minced garlic (about 2 cloves, chopped)
  • 1 tbs olive oil
  • 1/2 tsp salt
  • Oil spray

Sauce (optional):

  • 3 tbs butter
  • 1/3 cup Sriracha
  • Salt to taste
  • Squeeze of lime


  • Ziploc Bag (for marinating)
  • Baking Sheet
  • Cooling Rack
  • Small saucepan


  1. Combine sriracha, lime juice, garlic, olive oil and salt in ziploc bag, then mush (technical term) it all around until it's mixed thoroughly. 
  2. Rinse and dry chicken, then put into the ziploc bag containing the marinade and seal tightly, ensuring all the air is out.
  3. Mush chicken around in the bag until wings are evenly coated with marinade, then refrigerate for 2 hours or overnight.
  4. When you're ready to cook, preheat oven to 450. 
  5. Set cooling rack in baking sheet, and spray with cooking oil.
  6. Remove wings from marinade and dry with a paper towel. (It's ok to wipe all that goodness off, because we'll put it back on with the sauce. Plus, the flavor is already deep in the chicken!)
  7. Arrange wings on the rack in the pan in an even layer, leaving a little space around each one. If necessary, use more than one pan (I've never needed more than one for this amount or meat.)
  8. Bake wings in oven for 35 mins, rotating pan halfway through to ensure chicken cooks evenly.
  9. While the chicken is cooking, make the sauce: Melt butter and sriracha together in a small saucepan over miedium heat. Stir until uniform, and let cook until sauce reaches your desired level of thickness (some like a thinner wing sauce, while I personally prefer mine thick like a glaze). Taste sauce to determine whether you'd like to add salt or pepper -- I usually don't.
  10. Take wings from oven and prepare to coat. You can do this a few ways: either basting with a brush, tossing in a bowl, or dipping in the saucepan. Because I hate extra dishes, I just dump them in the saucepan and stir to coat. How you sauce your wings will depend on how saucy you like your wings.
  11. Serve wings with an extra squeeze of lime after coating with sauce. Enjoy!

I really hope you enjoy these wings -- they're on regular rotation in my house. If you try them, let me know!