clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Hoisin wings with sriracha sauce recipe

Easy Chicken Wings with Hoisin and Sriracha Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Author: Suwanee
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Diet: Low Fat


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!


  • 3 tablespoons vegetable oil, divided
  • 1 tablespoon garlic, minced
  • 1 1/2 pound chicken drumsticks and wings
  • 1/3 cup hoisin sauce
  • 1/4 cup sriracha sauce
  • 1 tablespoon water

Garnishing options: Sliced green onions, cilantro, or sesame seeds.


  1. Rinse the wings in water and pat. Dry them with paper towels, and set them aside while you make the sauce to marinate them.
  2. Mix the sauces, water, and 1 tablespoon of oil in a large bowl, and whisk slightly. 
  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.
  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. 
  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. 
  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 1/4 cup, if the pan gets too dry.
  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!


  • 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