Do you love chicken wings no matter what time of year it is? These easy chicken wings with sticky hoisin and sriracha sauce will be your new go wings for all your party needs. Only 6 ingredients in this recipe!
These sticky hoisin chicken wings are also perfect for your big game day, memorial day barbecue, or an easy week lunch or tasty dinner. The recipe can easily be doubled up for a big party too.
I created this recipe during my college days when my budget was tight. You know those days, right? While budget conscious, I also wanted to eat tasty food with many Asian-inspired ingredients. This easy chicken wing recipe was the answer to all things wings related.
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Why this recipe works
- This sticky wings recipe has minimal ingredients, only five things!
- It's a great appetizer on all its own. No dipping sauce is needed!
- It's perfect as a chicken dinner. Serve it up with cooked rice or over a bowl of chopped-up veggies.
- It is easily adjustable for the spiciness level. Add more chili peppers for spiciness.
- The flavors are bold, with a savory sweet and spicy flavors combo.
Ingredients for hoisin sriracha chicken recipe
- Oil. Vegetable, canola, avocado, and sesame oil works for this recipe.
- Garlic. Browning the garlic with oil beforehand adds extra flavor and seasoning.
- Chicken wings and drumsticks. Chicken thighs and wings work great for this recipe too. Any cut of chicken with bones and skin is an excellent option. Turkey drumsticks also work for this recipe. Make sure to measure out the right portion for the recipe.
- Hoisin sauce. If hoisin sauce is unavailable, mix honey or brown sugar with soy sauce to make honey sriracha chicken wings!
- Sriracha sauce. For the spicy taste of the recipe.
- Water. Stock or broth works great, too, for added flavors.
Garnishing options: Green onions, sesame seeds, red pepper flakes, white or black pepper, and wedges of lemon or lime juice for extra zing. Vegetable options to serve with this spicy and sweet chicken are cucumbers, carrots, celery, cabbage, romaine lettuce, and tomatoes.
How to make this sticky chicken wings recipe
Step 1. Rinse the wings in water and pat dry with paper towels. Set them aside while you make the sauce to marinate them.
Step 2. Mix the sauces, water, and 1 tablespoon of oil in a large bowl, and whisk slightly.
Step 3. Add the wings to the sauce bowl and mix in very well. If using a Ziplock bag, pour the sauce in with the wings and shake them together. Make sure the sauce is evenly covering the chicken wings. Seal and set aside to marinade for 30 minutes or longer in the fridge. Up to 12 hours is even better.
Step 4. Remove the chicken from the fridge, and let it sit at room temperature for 20-30 minutes while you cook the rice (optional), make a salad, prep the garnishes, or prepare serving platters.
Step 5. Heat a dutch oven on medium heat and add the remaining oil (two tablespoons). Once hot, add the garlic and fry for 20 seconds or until light golden brown.
Step 6. Add the chicken wings and bring the pan to a gentle boil, then lower the heat slightly, stir, and scrape up the sauce on the side of the pan with a spatula. Cover with a lid and let the meat simmer for 25-30 minutes. The sauce should turn thick and sticky with time. Add a little water, up to ¼ cup, if the pan gets too dry.
Step 7. Once some meat on the chicken starts to pull apart from the bones, the wings are ready! Turn the heat off, and scoop the pieces into a serving platter with your favorite side or garnish. Ready to serve!
Kitchen notes
- Be sure to scrape the sauce on the side of the pan every time you stir the wings. This will ensure you don't waste any sauce, and the clean-up will be much easier!
- The wings can be served with cooked jasmine, basmati, or brown rice. The sweet sticky extra sauce on cooked rice is perfection!
- Or serve over a large bowl of vegetables as a healthy option. Chop up cabbage, romaine lettuce, cucumbers, tomatoes, and onions.
- You can make this recipe in the air fryer as well. Spray the marinaded wings with cooking spray, place them on a wire rack, and set the air fryer to the chicken wings option. Mine is set to 380 degrees for 25 minutes.
- Baked wings work well too. Line a baking sheet with parchment paper, spread the pieces evenly, and bake in a preheated oven for 34-40 minutes at 400 degrees, depending on your oven.
More chicken wing recipes and tasty appetizers you'll love
- Chicken wings with oyster sauce
- Gai yang, baked Thai chicken wings
- Chicken satay
- Thai shrimp cakes
- Thai corn fritters
- Crying tiger
Different sauces that go well with some of these appetizers
Do you like how simple and easy this recipe is? If so, I've put together tasty but easy recipes like this one in an e-book for you to download for FREE. There are 10 different recipes that you'll love and will not blow your weekly food budget. You can check out these recipes HERE.
Happy cooking!
FAQs
Yes, you can! Grill the wings on high heat for 25-30 minutes. Add 5-10 minutes extra time if grilling during winter and if your temperature is cooler.
You can marinate the chicken wings and place them in the fridge for up to 12 hours before cooking. Cook the wings up to 2 hours before a party and keep them warm in the oven until ready to serve.
Yes. The chicken drumsticks are excellent as leftovers for the next day's meal. They last in the refrigerator for up to 3 days. Microwave the chicken for 1 minute and serve with your favorite side, like rice or a vegetable salad bow.
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Easy Chicken Wings with Hoisin and Sriracha Sauce
- Total Time: 40 minutes
- Yield: 4
- Diet: Low Fat
Description
Do you love chicken wings no matter what time of year it is? These easy chicken wings with hoisin and sriracha sauce will be your new go wings for all your party needs. Only 6 ingredients for this recipe!
Ingredients
- 3 tablespoons vegetable oil, divided
- 1 tablespoon garlic, minced
- 1 ½ pound chicken drumsticks and wings
- ⅓ cup hoisin sauce
- ¼ cup sriracha sauce
- 1 tablespoon water
Garnishing options: Sliced green onions, cilantro, or sesame seeds.
Instructions
- Rinse the wings in water and pat. Dry them with paper towels, and set them aside while you make the sauce to marinate them.
- Mix the sauces, water, and 1 tablespoon of oil in a large bowl, and whisk slightly.
- Add the wings to the sauce bowl and mix in very well. If using a Ziplock bag, pour the sauce in with the wings and shake them together. Make sure the sauce is evenly covering the chicken wings. Seal and set aside to marinade for 30 minutes or longer in the fridge. Up to 12 hours is even better.
- Remove the chicken from the fridge, and let it sit at room temperature for 20-30 minutes while you cook the rice (optional), make a salad, prep the garnishes, or prepare serving platters.
- Heat a dutch oven on medium heat and add the remaining oil (two tablespoons). Once hot, add the garlic and fry for 20 seconds or until light golden brown.
- Add the chicken wings and bring the pan to a gentle boil, then lower the heat slightly, stir, and scrape up the sauce on the side of the pan with a spatula. Cover with a lid and let the meat simmer for 25-30 minutes. The sauce should turn thick and sticky with time. Add a little water, up to ¼ cup, if the pan gets too dry.
- Once some meat on the chicken starts to pull apart from the bones, the wings are ready! Turn the heat off, and scoop the pieces into a serving platter with your favorite side or garnish. Ready to serve!
Notes
- Be sure to scrape the sauce on the side of the pan every time you stir the wings. This will ensure you don't waste any sauce, and the clean-up will be much easier!
- The wings can be served with cooked jasmine, basmati, or brown rice. The sweet sticky extra sauce on cooked rice is perfection!
- Or serve over a large bowl of vegetables as a healthy option. Chop up cabbage, romaine lettuce, cucumbers, tomatoes, and onions.
- You can make this recipe in the air fryer as well. Spray the marinaded wings with cooking spray, place them on a wire rack, and set the air fryer to the chicken wings option. Mine is set to 380 degrees for 25 minutes.
- Baked wings work well too. Lined a baking sheet with parchment paper, spread the pieces evenly, and bake in a preheated oven for 34-40 minutes at 400 degrees, depending on your oven.
** Thank you so much for visiting my blog! This is truly a passion for me. If you have enjoyed these recipes and appreciate the hard work I put into them, I would love it if you would share them with your friends! Your recommendation is the highest review I could hope for, and I’d appreciate it! **
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: chicken recipes, easy recipe
- Method: stove top
- Cuisine: Thai
Adriana says
These were really delicious. Savory, and the perfect balance of savory and sweet. And an easy cooking method for wonderfully tender wings. I really enjoyed this meal and the no fuss cooking method. I also had used a left over small container of hoisin sauce that came with our moo shu pancakes takeout. It always sits in the fridge and I’m never quite sure what to do with it. We never use this on our moo shu pancakes..... for some reason, every family prefers it without. I can also see this cooking method to be valuable to try out other variations of wings with different sauces and ingredients on hand. Thank you Suwanee.
ashok says
My Family Loved it. I am definitely sharing Guys, Thanks For sharing this Great Recipe. this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.
Suwanee says
Thank you so much Katie for trying out my recipe and that it turned out so well for you and your family. Good call on cutting out the spice level for those kiddos! (:
Katie says
My family loved this! I had broccoli on the side and made one batch as the recipe called for, and another batch with half the sriracha for a mild/medium spicy batch for the little kids. Everyone loved them! So delicious!