Sweet and Tangy Baked Chicken Wings

Even if you’re not a football fan, the Super Bowl is a big day for entertaining and eating. Chicken wings are a popular food with or without sports involved. Rice vinegar and Sriracha are not what comes to mind when you think of party wings, but this sweet and tangy chicken dish is a real treat. Topped with a squeeze of lime juice, sesame seeds and chopped cilantro, this dish is a great spin on a game time treat. Alongside these zesty wings, I made spicy buffalo-style wings for the traditionalists in my group. Happy Game Day!


  • 1 cup ketchup
  • 1 cup rice vinegar (preferably unseasoned)
  • 1/2 cup low-sodium soy sauce
  • 2 tablespoons honey
  • 2 tablespoons Sriracha (a spicy chili sauce) and more if you like it spicier
  • 5 pounds chicken wings
  • 1/4 cup neutral oil (I use grapeseed oil)
  • Kosher salt and freshly ground black pepper
  • Garnish options: white sesame seeds, chopped cilantro, fresh squeezed lime juice

In a medium sauce pan, combine the ketchup, rice vinegar, soy sauce, honey and Sriracha. Bring to a boil and then cook over medium-high heat, stirring occasionally until the mixture has thickened. Reduce the sauce to about 1 cup, which will take about 15-20 minutes.

Pre-heat the oven to 325 degrees. Line two roasting trays with foil. In a large bowl, toss the chicken wings with the oil, salt and pepper. Arrange the wings on the roasting trays in one layer with no overlap. Bake the chicken until it’s cooked through and lightly browned, about 20-30 minutes. Using a slotted spoon, transfer the wings to a clean bowl. Place the wings in the reduced sauce and toss well to coat. Drain the baking trays of all liquid and return the wings to the dry trays. Arrange in a single layer again and bake for anther 10-15 minutes or until the wings are a little charred. Garnish with sesame seeds, cilantro and lime juice or lime wedges. Serves 8-10. The sauce can be made up to a week ahead and refrigerated until ready to use.

Source: Food and Wine Magazine

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