30-Minute Hoisin Sriracha Baked Chicken Wings
Sticky, savory-sweet chicken wings glazed with hoisin sauce, sriracha, and fresh ginger create bold Asian-inspired flavors. The wings marinate for hours to absorb the sauce, then bake until tender and caramelized. Perfect for game day, parties, or casual dinners when you want restaurant-quality wings at home. The combination of sweet hoisin and spicy sriracha delivers balanced heat, while sesame oil adds nutty depth. Garnished with fresh scallions and sesame seeds for added texture and color.
Ingredients
- 6 tablespoons hoisin sauce
- 2 tablespoons sriracha
- 1 tablespoon ginger, freshly grated
- 1 tablespoon sesame oil
- 2 pounds chicken wingsdrumettes1:1cut-preference
similar cooking time
- ½ cup scallions, chopped
- 1 tablespoon sesame seeds, to sprinkle
Instructions
- 1
Mix hoisin sauce, sriracha, grated ginger, and sesame oil in mixing bowl
- 2
Toss chicken wings in mixture and marinate for 2 to 3 hours or overnight in ziplock bag
- 3
Preheat oven to 375 degrees
- 4
Place wings in casserole and bake for 20 minutes until soft and sticky
- 5
Remove from oven, place in serving dish and toss with scallions
- 6
Sprinkle with sesame seeds and serve
Tips
Marinate wings overnight for maximum flavor penetration and deeper taste
Line casserole dish with parchment paper to prevent sticking and ease cleanup
Broil for final 2-3 minutes to achieve extra caramelization if desired
Good to Know
Refrigerate cooked wings up to 3 days in airtight container
Marinate wings up to 24 hours ahead, bake when ready to serve
Serve immediately while hot and sticky for best texture
Common Mistakes
Don't skip marinating time to avoid bland wings
Don't overcrowd casserole dish to ensure even cooking
Substitutions
Gluten-Free Swaps
General Alternatives
similar cooking time
FAQ
Can I use frozen chicken wings?
Yes, thaw completely and pat dry before marinating. Frozen wings may release more liquid during cooking.
What if I don't have hoisin sauce?
Mix 3 tablespoons soy sauce, 2 tablespoons brown sugar, and 1 tablespoon rice vinegar as substitute.
How long will these wings keep?
Store refrigerated up to 3 days. Reheat in 350F oven for 8-10 minutes to restore stickiness.